Journal Of Food Science

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.

《食品科学杂志》的目标是通过受人尊敬的同行评审出版物，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的科学进步知识的机会。 《食品科学杂志》是食品科学重要研究和发展的国际论坛。

期刊涵盖的主题范围包括：

-食品科学中的简明评论和假设

-食品研究的新视野

-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

-感官与消费者科学

-健康、营养和食物

-毒理学和化学食品安全

《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。评论应为 15 至 50 页（包括表格、图表和参考文献），应提供对狭义主题的深入报道，并应体现仔细评估（弱点、优势、类似研究结果差异的解释）所有相关的研究，以便可以提出有见地的解释和结论。假设论文特别适用于前沿研究领域或受到科学争议困扰的重要领域。

Journal Of Food Science创刊于1961年，由WILEY出版商出版，收稿方向涵盖工程技术 - 食品科技全领域，此刊是中等级别的SCI期刊，所以过审相对来讲不是特别难，但是该刊专业认可度不错，仍然是一本值得选择的SCI期刊 。平均审稿速度约3.2个月，影响因子指数2.478，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。