中文简介
《食品科学杂志》的目标是通过一份受人尊敬的同行评议的出版物，为科学家、研究人员和其他食品专业人士提供分享影响其工作的众多学科科学进展知识的机会。《食品科学杂志》是一个重要的食品科学研究和发展的国际论坛。该杂志涵盖的主题范围包括：食品科学的简评与假设食品研究新视野综合食品科学食品化学食品工程、材料科学和纳米技术食品微生物学与安全感官与消费科学健康、营养和食物毒理学与化学食品安全《食品科学杂志》发表同行评议的文章，涵盖食品科学的各个方面，包括安全和营养。审查应为15至50页打印页（包括表格、数字和参考资料），应提供对狭义主题的深入报道，并应包含对所有相关研究的仔细评估（弱点、优势、对类似研究结果差异的解释），以便进行有见地的解释和结论。可以显示ONS。假设论文尤其适用于前沿研究领域或受科学争议困扰的重要领域。
英文简介
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.
近年期刊自引率趋势图
JCR分区
| JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
| Q2 | FOOD SCIENCE & TECHNOLOGY | Q2 | 3.693 |
近年期刊影响因子趋势图
CiteScore数值
| CiteScore | SJR | SNIP | 学科类别 | 分区 | 排名 | 百分位 |
| 5.10 | 0.653 | 1.064 | 大类：Agricultural and Biological Sciences 小类：Food Science | Q2 | 86 / 338 |
74% |
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