中文簡介

《食品科學和技術年度回顧》自2010年出版以來，涵蓋了食品科學和技術多學科領域的當前和重大發展。主題將包括：食品微生物學、食品傳播病原體和發酵；食品工程、化學、生物化學、流變學和感官特性；新的成分和營養學；食品加工和保存的新興技術；生物技術應用和食品系統中的納米材料。

　　英文簡介

The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

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