Food Biotechnology

Journal Title：Food Biotechnology

Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.

Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.

Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.

Food Biotechnology 是一本经过同行评审的国际期刊，重点关注现代遗传学、酶促、代谢和基于系统的生化过程在食品和食品相关生物系统中的当前和新兴发展和应用。目标是在加工阶段和农业生产之外帮助生产和改进食品、食品配料和功能性食品。

其他引起强烈兴趣的领域是微生物和基于发酵的代谢加工以改善食品、食品微生物组促进健康、具有健康益处的食品成分的代谢基础、功能性食品的分子和代谢方法，以及食品垃圾修复的生化工艺。此外，还发表了有关提高食品安全和质量的现代分子、代谢和生化方法主题的文章。

农业、食品科学和营养领域的研究人员，包括世界各地的食品和生物技术顾问，都将从《食品生物技术》上发表的研究中受益。已发表的研究和评论可用于推进教育和研究计划，也可应用于食品质量和增值加工挑战，这些挑战基于在期刊上进行和发表的同行评审研究而不断发展和扩展。

Food Biotechnology创刊于1987年，由TAYLOR & FRANCIS INC出版商出版，收稿方向涵盖工程技术 - 生物工程与应用微生物全领域，此期刊水平偏中等偏靠后，在所属细分领域中专业影响力一般，过审相对较易，如果您文章质量佳，选择此期刊，发表机率较高。平均审稿速度>12周，或约稿，影响因子指数0.921，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。