| Discipline | Nutrition science |
|---|---|
| Language | English |
| Edited by | Fergus M. Clydesdale |
| Publication details | |
| Former name(s) | Critical Reviews in Food Technology |
| History | 1970–present |
| Publisher | Taylor & Francis |
| Frequency | Monthly |
| Impact factor | 11.176 (2020) |
| Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt  ) | |
| ISO 4 | Crit. Rev. Food Sci. Nutr. |
| Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus | |
| ISSN | 1040-8398 (print) 1549-7852 (web) |
| Links | |
Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale (University of Massachusetts Amherst). According to the Journal Citation Reports, the journal has a 2019 impact factor of 7.860, ranking it 3rd out of 89 journals in the category "Nutrition and Dietetics" and 4th out of 139 journals in the category "Food Science and Technology".
References
- Journal information
- "Journals Ranked by Impact: Nutrition and Dietetics". 2012 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2013.