Definition
LWT is a peer‑reviewed scientific journal that publishes original research, reviews, and communications in the fields of food science, technology, and engineering. It is commonly referenced by its abbreviation “LWT” and is also known by its former full title, Lebensmittel‑Wissenschaft & Technologie.
Overview
- Publisher: Elsevier
- ISSN: Print 1096‑2916; Online 1878‑5828
- Frequency: Biweekly (24 issues per year)
- Discipline: Food science, food technology, food engineering, food chemistry, food microbiology, nutrition, and related areas.
- Scope: The journal covers the scientific basis of food production, processing, preservation, safety, quality, and novel food concepts. It welcomes interdisciplinary studies that link fundamental science with practical applications in the agri‑food sector.
- Indexing: LWT is indexed in major bibliographic databases such as Scopus, Web of Science, PubMed, and Chemical Abstracts Service.
- Impact: According to the Journal Citation Reports, the journal holds an impact factor in the range of 4–5 (exact figure varies annually).
Etymology/Origin
The title LWT derives from the German phrase Lebensmittel‑Wissenschaft & Technologie, which translates to “Food Science & Technology.” The journal was launched in 1968 under this German name and adopted the abbreviated English title “LWT” as it expanded its international readership.
Characteristics
- Article Types: Original research articles, review papers, short communications, technical notes, and special issue contributions.
- Peer‑review Process: Double‑blind peer review, typically involving at least two independent expert reviewers.
- Open Access Options: Authors may choose traditional subscription‑based publication or opt for the Open Access model (Elsevier’s “Gold Open Access”) by paying an article processing charge.
- Supplementary Materials: The journal frequently publishes supplemental data, methodological details, and multimedia files accompanying articles.
- Special Issues: Periodic thematic issues focus on emerging topics such as alternative proteins, food waste valorisation, digital food processing, and sustainable packaging.
- Editorial Structure: Led by an international editorial board comprising scholars and industry experts in food science and technology.
Related Topics
- Food Science
- Food Technology
- Food Engineering
- Nutrition Science
- Food Microbiology
- Food Chemistry
- Sustainable Food Systems
- Elsevier Academic Journals
Note: All information presented is based on publicly available bibliographic records and publisher statements.