中文簡介

當前的意見期刊是在認識到專家們越來越難以跟上在其學科中出版的信息量不斷增加的情況下發展起來的。在食品科學的當前觀點中，我們通過系統地提供以下信息來幫助讀者：專家對食品科學最新進展的清晰易讀的看法。專家們從大量原始出版物中對最有趣的論文進行了評注。將主題分成若干部分食品科學的主題分為主題部分，每一部分每年復習一次。食品物理與材料科學食品工程與加工食品毒理學食品化學與生物化學食品生物加工食品微生物學食品安全食品真菌學感官科學與消費者行為功能性食品和營養生物技術食品科學創新部門編輯是該領域的主要權威，由該雜志的編輯任命。他們將本節分為若干主題，確保全面涵蓋該領域，并強調所有當前重要的問題。部門編輯委員會對他們選擇的每個主題進行審查。

　　英文簡介

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:The views of experts on current advances in food science in a clear and readable form.Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.Division of the subject into sectionsThe subject of food science is divided into themed sections, each of which is reviewed once a year.Food Physics and Materials ScienceFood Engineering and ProcessingFood ToxicologyFood Chemistry and BiochemistryFood BioprocessingFood MicrobiologyFood SafetyFood MycologySensory Sciences and Consumer BehaviorFunctional Foods and NutritionFoodomics TechnologiesInnovations in Food ScienceSection Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected.

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	9.8

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
11.80	1.379	1.983	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	12 / 338	96%
			大類：Agricultural and Biological Sciences 小類：Applied Microbiology and Biotechnology	Q1	9 / 118	92%