The global share of scientific publications in food science involving international collaboration varies significantly by country, with Iceland leading at over 77%. Small and open economies like Luxembourg and Singapore also show high collaboration rates above 75%. In contrast, larger economies such as the United States, China, and Japan register much lower rates, around 30% or less, emphasizing their self-reliant research capabilities.
Future trends to watch include:
- Increasing collaboration in emerging economies as they seek to integrate into the global scientific community.
- Potential growth in collaborative publications from countries investing in food security research
- Impact of geopolitical events affecting international collaborations.
Top countries in Share of Scientific Publications Involving International Collaboration in Food Science by Country
| # | 10 Countries | Percent | Last Year | |
|---|---|---|---|---|
| 1 | 1 Iceland | 77.84 | 2023 | View data |
| 2 | 2 Luxembourg | 76.93 | 2023 | View data |
| 3 | 3 Singapore | 75.17 | 2023 | View data |
| 4 | 4 United Arab Emirates | 67.17 | 2023 | View data |
| 5 | 5 Saudi Arabia | 63.52 | 2023 | View data |
| 6 | 6 Peru | 58.28 | 2023 | View data |
| 7 | 7 Austria | 51.6 | 2023 | View data |
| 8 | 8 Kazakhstan | 50.88 | 2023 | View data |
| 9 | 9 United Kingdom | 50.12 | 2023 | View data |
| 10 | 10 Switzerland | 49.33 | 2023 | View data |
