Food Science research in United States

#	Institution	World rank	Score	Top-10% rate	Works
1	University of Massachusetts AmherstAmherst Center	#9	64.8	31.0%	141
2	Cornell UniversityIthaca	#10	63.2	13.6%	178
3	Harvard UniversityCambridge	#11	61.6	26.4%	62
4	University of Wisconsin–MadisonMadison	#33	44.0	12.6%	112
5	University of Illinois Urbana-ChampaignUrbana	#42	40.2	12.6%	117
6	University of California, DavisDavis	#43	39.8	13.3%	160
7	University of GeorgiaAthens	#44	39.4	17.2%	110
8	North Carolina State UniversityRaleigh	#49	37.7	14.8%	108
9	University of FloridaGainesville	#57	35.3	9.6%	154
10	Purdue University West LafayetteWest Lafayette	#59	34.7	11.0%	124
11	University of MinnesotaMinneapolis	#62	34.0	12.5%	90
12	The Ohio State UniversityColumbus	#68	32.5	11.7%	114
13	Rutgers, The State University of New JerseyNew Brunswick	#69	32.2	18.4%	64
14	Texas A&M UniversityCollege Station	#82	29.5	14.7%	88
15	Iowa State UniversityAmes	#97	26.8	13.9%	76
16	Pennsylvania State UniversityState College	#100	26.3	9.5%	86
17	United States Department of AgricultureWashington	#101	26.1	9.8%	323
18	Washington State UniversityPullman	#103	25.8	15.7%	92
19	Michigan State UniversityEast Lansing	#110	24.8	12.2%	71
20	University of Tennessee at KnoxvilleKnoxville	#118	23.6	9.7%	63
21	Kansas State UniversityManhattan	#123	23.0	11.1%	103
22	Oregon State UniversityCorvallis	#125	22.7	13.3%	66
23	United States Food and Drug AdministrationSilver Spring	#132	21.9	13.9%	78
24	Virginia TechBlacksburg	#164	18.4	10.3%	64
25	University of Nebraska–LincolnLincoln	#173	17.5	10.3%	68
26	North Dakota State UniversityFargo	#187	16.3	23.9%	66
27	University of North Carolina at Chapel HillChapel Hill	#274	10.2	4.9%	90
28	Film IndependentLos Angeles	#503	44.0	0.8%	184
29	Human Growth FoundationNew York	#505	38.0	9.6%	70
30	Weatherford CollegeWeatherford	#507	31.0	9.0%	239

Institutions in United States above the floor of 40 fractional works in Food Science, ordered by their worldwide rank on research quality, 2022-now.

David Julian McClements, Eric A. Decker and Todd R. Klaenhammer rank highest among researchers based in United States, on their papers in Food Science that reached the world top 10%, beyond the 10% expected.

1. 1David Julian McClements#50,836 worldwide overall421.2 of 690 papers here in the top 10%
2. 2Eric A. Decker#82,146 worldwide overall61.3 of 123 papers here in the top 10%
3. 3Todd R. Klaenhammer#31,829 worldwide overall36.3 of 79 papers here in the top 10%
4. 4Hang Xiao#87,274 worldwide overall42.7 of 81 papers here in the top 10%
5. 5Andreas J. Bäumler#5,727 worldwide overall31.0 of 60 papers here in the top 10%
6. 6Qixin Zhong#162,061 worldwide overall37.8 of 107 papers here in the top 10%
7. 7Jorge E. Galán#5,464 worldwide overall26.8 of 48 papers here in the top 10%
8. 8Martin Wiedmann#180,813 worldwide overall45.1 of 170 papers here in the top 10%
9. 9Robert V. Tauxe#25,443 worldwide overall26.5 of 52 papers here in the top 10%
10. 10Michael P. Doyle#110,275 worldwide overall27.8 of 80 papers here in the top 10%
11. 11J.A. Lucey#265,181 worldwide overall31.0 of 94 papers here in the top 10%
12. 12Myron M. Levine#57,276 worldwide overall27.3 of 79 papers here in the top 10%
13. 13Stanley Falkow#1,587 worldwide overall22.3 of 33 papers here in the top 10%
14. 14Qingrong Huang#157,558 worldwide overall29.8 of 56 papers here in the top 10%
15. 15David A. Mills#11,975 worldwide overall22.9 of 50 papers here in the top 10%

Ranked among researchers based in United States on their work in Food Science alone: how many more of their papers here reached the world top 10% for their subfield and year than the 10% expected.