Premium
Analysis of Scientific Production in Food Science from 2003 to 2013
Author(s) -
GuerreroBote Vicente P.,
MoyaAnegón Félix
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13108
Subject(s) - china , production (economics) , food processing , work (physics) , food safety , agricultural economics , business , sociology of scientific knowledge , political science , microbiology and biotechnology , agricultural science , economics , engineering , food science , social science , biology , sociology , mechanical engineering , law , macroeconomics
Food Science is an active discipline in scientific research. The improvements in Food Technology constitute a challenge for society to eradicate hunger, while achieving food safety. This work analyses the scientific production in Food Science of the 25 countries with the greatest output in this subject area in the period 2003 to 2013. The growth of China's production was striking, with the country becoming top‐ranked by the end of the period. Some developing countries (such as Nigeria) achieved a major increase in production but reducing their proportion of scientific collaboration and their works' impact. There appear to be 2 international collaboration networks that get good results—one European and the other Pacific.