中文簡(jiǎn)介

《食品科學(xué)與技術(shù)國(guó)際》（FSTI）是一本排名很高、同行評(píng)議的學(xué)術(shù)期刊，由食品科學(xué)與技術(shù)的主要研究人員發(fā)表高質(zhì)量的文章，內(nèi)容包括：食品加工與工程食品安全與保存食品生物技術(shù)食品的化學(xué)、物理和感官特性發(fā)表了一些附加的特征，如評(píng)論、簡(jiǎn)要的科學(xué)評(píng)論，這些特征提供了世界各地食品科學(xué)家的基本信息。

　　英文簡(jiǎn)介

Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:food processing and engineeringfood safety and preservationfood biotechnologychemical, physical and sensory properties of foodsPublished with additional features such as critical reviews, brief scientific notes, that provide essential information from food scientists throughout the world.

　　近年期刊自引率趨勢(shì)圖

　　JCR分區(qū)

JCR分區(qū)等級(jí)	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	CHEMISTRY, APPLIED	Q2	2.638
	FOOD SCIENCE & TECHNOLOGY	Q3

　　近年期刊影響因子趨勢(shì)圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學(xué)科類別	分區(qū)	排名	百分位
4.10	0.508	0.795	大類：Engineering 小類：Industrial and Manufacturing Engineering	Q2	107 / 338	68%
			大類：Engineering 小類：Food Science	Q2	115 / 338	66%
			大類：Engineering 小類：General Chemical Engineering	Q2	101 / 280	64%

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