Journal Title：Journal Of Food Science

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 Science

-New Horizons in Food Research

-Integrated Food Science

-Food Chemistry

-Food Engineering, Materials Science, and Nanotechnology

-Food Microbiology and Safety

-Sensory and Consumer Sciences

-Health, Nutrition, and Food

-Toxicology and Chemical Food Safety

The 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.

《食品科學(xué)雜志》的目標(biāo)是通過一份受人尊敬的、經(jīng)過同行評審的出版物，為科學(xué)家、研究人員和其他食品專業(yè)人士提供機會分享影響其工作的眾多學(xué)科的科學(xué)進(jìn)步知識。 《食品科學(xué)雜志》是食品科學(xué)領(lǐng)域重要研究和發(fā)展的國際論壇。

該雜志涵蓋的主題范圍包括：

-食品科學(xué)的簡明評論和假設(shè)

-食品研究的新視野

-綜合食品科學(xué)

-食品化學(xué)

-食品工程、材料科學(xué)和納米技術(shù)

-食品微生物學(xué)和安全

-感官和消費者科學(xué)

-健康、營養(yǎng)和食品

-毒理學(xué)和化學(xué)食品安全

《食品科學(xué)雜志》發(fā)表同行評審的文章，涵蓋食品科學(xué)的各個方面，包括安全和營養(yǎng)。評論應(yīng)為 15 到 50 頁（包括表格、圖表和參考文獻(xiàn)），應(yīng)對狹義的主題進(jìn)行深入報道，并應(yīng)體現(xiàn)對所有相關(guān)研究的仔細(xì)評估（弱點、優(yōu)勢、對類似研究結(jié)果差異的解釋），以便能夠提出有見地的解釋和結(jié)論。假設(shè)論文特別適用于開創(chuàng)性的研究領(lǐng)域或受科學(xué)爭議影響的重要領(lǐng)域。

Journal Of Food Science創(chuàng)刊于1961年，由Wiley-Blackwell出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，此刊是該細(xì)分領(lǐng)域中屬于非常不錯的SCI期刊，在行業(yè)細(xì)分領(lǐng)域中學(xué)術(shù)影響力較大，專業(yè)度認(rèn)可很高，所以對原創(chuàng)文章要求創(chuàng)新性較高，如果您的文章質(zhì)量很高，可以嘗試。平均審稿速度 約3.2個月 ，影響因子指數(shù)3.2，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。