中文简介
该跨学科杂志出版新的测量结果，特征属性，差异化模式，测量方法和程序，如食品工艺创新，产品开发，质量控制和安全保证。该杂志涵盖了所有与食品特性测量和表征相关的主题，包括所有类型的食品和食品材料的测量特性、特征和模式、测量原理和技术、技术的开发和评估、新用途和应用，以及系统和程序的工业实现。
英文简介
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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 |
| Q3 | FOOD SCIENCE & TECHNOLOGY | Q3 | 3.006 |
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 |
| 3.80 | 0.515 | 0.906 | 大类：Engineering 小类：Safety, Risk, Reliability and Quality | Q2 | 56 / 171 |
67% |
| 大类：Engineering 小类：Industrial and Manufacturing Engineering | Q2 | 111 / 338 |
67% |
|||
| 大类：Engineering 小类：Food Science | Q2 | 124 / 338 |
63% |
|||
| 大类：Engineering 小类：General Chemical Engineering | Q2 | 108 / 280 |
61% |
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