| name | trends-in-food-science-and-technology |
| description | Use when targeting Trends in Food Science & Technology or deciding whether a food-science review manuscript fits this venue. Encodes the journal's review-only fit, the critical-synthesis and comprehensiveness bar, structure expectations, official-submission re-check, and desk-reject heuristics. |
Trends in Food Science & Technology (trends-in-food-science-and-technology)
Journal positioning
Trends in Food Science & Technology is the Elsevier review and synthesis journal for food
science and technology — critical reviews, trend analyses, and opinion that frame the
state and direction of a field. Its defining expectation is critical synthesis, not new
primary data: a comprehensive, evaluative account that integrates the existing literature,
identifies what is settled and what is contested, and points to research gaps and emerging
directions. A manuscript whose core contribution is original experimental results is the
single largest desk-reject risk here, regardless of quality. This skill is a fit /
venue-selection / re-framing tool. It does not replace the journal's current author
guidelines. Before submitting, re-check the live Trends in Food Science & Technology guidance.
When to trigger
- The author names Trends in Food Science & Technology and wants a fit check for a review or
trend article in food science.
- A body of primary work needs to be re-framed as a critical, gap-identifying synthesis
rather than submitted as a primary-research paper.
- The author is choosing between a review venue and a primary-research food journal, or is
unsure whether their topic is "review-ready."
- The author needs this journal's comprehensiveness/critical-synthesis bar and desk-reject heuristics.
Scope & topic fit
- Critical reviews across food chemistry, processing, engineering, microbiology, nutrition,
safety, packaging, and sustainability that evaluate rather than merely catalog the literature.
- Trend and forward-looking articles on emerging technologies, ingredients, or paradigms
(e.g., novel processing, alternative proteins, clean-label, digital/food-tech).
