Analysis of Scientific Production in Food Science from 2003 to 2013
Vicente P Guerrero-Bote1, Félix Moya-Anegón2
1Dept. of Information and Communication, Univ. of Extremadura, Scimago Group, Badajoz, Spain.
Journal of Food Science
|October 30, 2015
Summary
Food science research is growing globally, with China leading in output. While some nations increased production, collaboration and impact varied, highlighting key international networks.
Area of Science:
- Food Science
- Food Technology
Background:
- Scientific research in Food Science is crucial for addressing global challenges.
- Improvements in Food Technology are vital for food security and safety.
Purpose of the Study:
- To analyze scientific production in Food Science among top 25 countries from 2003-2013.
- To identify trends in research output, collaboration, and impact.
Main Methods:
- Bibliometric analysis of scientific publications.
- Examination of research output and international collaboration patterns.
- Assessment of impact based on citation analysis.
Main Results:
- China exhibited striking growth, becoming the top-ranked country by 2013.
- Some developing nations, like Nigeria, increased production but saw reduced collaboration and impact.
- Two distinct international collaboration networks (European and Pacific) showed positive outcomes.
Conclusions:
- Global scientific production in Food Science is dynamic, with significant shifts in leadership.
- Developing countries face challenges in balancing increased output with sustained research impact and collaboration.
- Effective international collaboration networks are key to advancing Food Science research.
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