LWT – Food Science and Technology (formerly known as Lebensmittel-Wissenschaft & Technologie, German for "Food Science & Technology") is a peer-reviewed scientific journal published by Elsevier. It is the official journal of the Swiss Society of Food Science and Technology and the International Union of Food Science and Technology.
Overview
The journal publishes innovative research in the fields of food chemistry, biochemistry, microbiology, technology, and nutrition. The work described is expected to be innovative either in its approach or in the methods used, and the significance of the results for the scientific community or the food industry must be specified.
Publication details
- Discipline: Food science, food technology
- Language: English
- Editor-in-Chief: Rakesh K. Singh
- History: 1968–present
- Publisher: Elsevier, on behalf of the Swiss Society of Food Science and Technology and the International Union of Food Science and Technology
- Frequency: 10 issues per year
- ISSN: 0023-6438 (print), 1096-1127 (web)
- CODEN: LBWTAP
- LCCN: 72625017
- OCLC: 858312025
Impact and access
According to the Journal Citation Reports, the journal's 2024 impact factor was 6.6. In January 2022, LWT transitioned to a fully open access journal, making published articles immediately, permanently, and freely accessible. Authors publishing in LWT pay an article publishing charge (APC) and have a choice of license.
Indexing
The journal is indexed in major databases including Scopus and the Web of Science. Its ISO 4 standard abbreviation is "LWT."
