Journal Guides5 min readUpdated Mar 16, 2026

Food Chemistry Impact Factor

Food Chemistry impact factor is 9.8. See the current rank, quartile, and what the number actually means before you submit.

By ManuSights Team

Journal evaluation

Want the full picture on Food Chemistry?

See scope, selectivity, submission context, and what editors actually want before you decide whether Food Chemistry is realistic.

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Metric context

A fuller snapshot for authors

Use Food Chemistry's impact factor as one signal, then stack it against selectivity, editorial speed, and the journal guide before you decide where to submit.

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Impact factor9.8Current JIF
Acceptance rate~35-40%Overall selectivity
First decision~80-120 days medianProcess speed

What this metric helps you decide

  • Whether Food Chemistry has the citation profile you want for this paper.
  • How the journal compares to nearby options when prestige or visibility matters.
  • Whether the citation upside is worth the likely selectivity and process tradeoffs.

What you still need besides JIF

  • Scope fit and article-type fit, which matter more than a high number.
  • Desk-rejection risk, which impact factor does not predict.
  • Timeline and cost context.

Five-year impact factor: 8.5. These longer-window metrics help show whether the journal's citation performance is stable beyond a single JIF snapshot.

Submission context

How authors actually use Food Chemistry's impact factor

Use the number to place the journal in the right tier, then check the harder filters: scope fit, selectivity, and editorial speed.

Use this page to answer

  • Is Food Chemistry actually above your next-best alternatives, or just more famous?
  • Does the prestige upside justify the likely cost, delay, and selectivity?
  • Should this journal stay on the shortlist before you invest in submission prep?

Check next

  • Acceptance rate: ~35-40%. High JIF does not tell you how hard triage will be.
  • First decision: ~80-120 days median. Timeline matters if you are under a grant, job, or revision clock.
  • Publishing cost and article type, since those constraints can override prestige.

Quick answer: Food Chemistry impact factor is 9.8; five-year JIF is 9.7; Q1; ranked 4/112 in its category snapshot.

The point of an impact-factor page is not to tell you where to submit on prestige alone. It is to give you a clean read on the journal's citation position and keep that separate from questions like scope fit, editor behavior, and review speed.

Food Chemistry Impact Factor At a Glance

Metric
Value
Impact Factor
9.8
5-Year JIF
9.7
Quartile
Q1
Category Rank
4/112

What This Number Does Tell You

It gives you a rough citation-density signal for the journal. A higher JIF usually means articles in that journal are cited more often on average within the JCR window. That can matter for visibility, but it is still only one input.

Food Chemistry's 9.8 impact factor places it among the top venues in its field—ranking 4th out of 112 journals in food science and technology. The stability between the annual JIF (9.8) and five-year JIF (9.7) suggests consistent citation performance and editorial quality.

What This Number Does Not Tell You

  • whether your manuscript actually fits the journal
  • how likely the editor is to desk reject
  • how long peer review will take
  • how your specific paper will perform after publication
  • whether the journal's scope aligns with your research area

How To Use It

Use the JIF together with article type, scope fit, editorial bar, and timeline. That is a much better submission decision than chasing one number in isolation.

For Food Chemistry specifically, the Q1 ranking and high impact factor make it an attractive venue for food science research. It is a competitive journal, but it is actively publishing original research from a broad range of food science disciplines.

Bottom Line

Food Chemistry has an impact factor of 9.8, with a five-year JIF of 9.7. Treat that as a citation signal, not as a substitute for journal fit.

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References

Sources

  1. Clarivate Journal Citation Reports 2024

Reference library

Use the core publishing datasets alongside this guide

This article answers one part of the publishing decision. The reference library covers the recurring questions that usually come next: how selective journals are, how long review takes, and what the submission requirements look like across journals.

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Before you upload

Want the full picture on Food Chemistry?

Scope, selectivity, what editors want, common rejection reasons, and submission context, all in one place.

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Where to go next

Open Food Chemistry Guide