中文簡介

《食品科學雜志》的目標是通過一份受人尊敬的同行評議的出版物，為科學家、研究人員和其他食品專業人士提供分享影響其工作的眾多學科科學進展知識的機會。《食品科學雜志》是一個重要的食品科學研究和發展的國際論壇。該雜志涵蓋的主題范圍包括：食品科學的簡評與假設食品研究新視野綜合食品科學食品化學食品工程、材料科學和納米技術食品微生物學與安全感官與消費科學健康、營養和食物毒理學與化學食品安全《食品科學雜志》發表同行評議的文章，涵蓋食品科學的各個方面，包括安全和營養。審查應為15至50頁打印頁（包括表格、數字和參考資料），應提供對狹義主題的深入報道，并應包含對所有相關研究的仔細評估（弱點、優勢、對類似研究結果差異的解釋），以便進行有見地的解釋和結論。可以顯示ONS。假設論文尤其適用于前沿研究領域或受科學爭議困擾的重要領域。

　　英文簡介

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.The range of topics covered in the journal include:Concise Reviews and Hypotheses in Food ScienceNew Horizons in Food ResearchIntegrated Food ScienceFood ChemistryFood Engineering, Materials Science, and NanotechnologyFood Microbiology and SafetySensory and Consumer SciencesHealth, Nutrition, and FoodToxicology and Chemical Food SafetyThe Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.693

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
5.10	0.653	1.064	大類：Agricultural and Biological Sciences 小類：Food Science	Q2	86 / 338	74%

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