Impact Factor 5.640 | CiteScore 7.3
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Food Microbiology focuses on a wide variety of current research on microbes that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health. Food Microbiology publishes significant basic and applied research in the following areas:
One ultimate goal is to facilitate and accelerate communication among food microbiologists and those active in pertinent other areas of the sciences, and stimulate new perspectives and innovation. Another very important goal is to contribute to a constructive dialog between scientists and the lay public on issues of food safety, food quality and healthy lifestyles.
Indexed in: Chemical Abstracts Service (CAS), CrossRef, DOAJ, Google Scholar, PubMed, PubMed Central (PMC), Scopus
PMCID: all published articles receive a PMCID
Food Microbiology welcomes submissions of the following article types: Correction, Editorial, Hypothesis and Theory, Methods, Mini Review, Opinion, Original Research, Perspective, Review, Specialty Grand Challenge and Technology and Code.
All manuscripts must be submitted directly to the section Food Microbiology, where they are peer-reviewed by the Associate and Review Editors of the specialty section.
Avenue du Tribunal Fédéral 34
CH – 1005 Lausanne
Tel +41(0)21 510 17 40
Fax +41 (0)21 510 17 01
For all queries regarding manuscripts in Review and potential conflicts of interest, please contact firstname.lastname@example.org
For queries regarding Research Topics, Editorial Board applications, and journal development, please contact email@example.com