英文简介

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.

中文简介

当前的意见期刊是在认识到专家们越来越难以跟上在其学科中出版的信息量不断增加的情况下发展起来的。在食品科学的当前观点中，我们通过系统地提供以下信息来帮助读者：专家对食品科学最新进展的清晰易读的看法。专家们从大量原始出版物中对最有趣的论文进行了评注。将主题分成若干部分食品科学的主题分为主题部分，每一部分每年复习一次。食品物理与材料科学食品工程与加工食品毒理学食品化学与生物化学食品生物加工食品微生物学食品安全食品真菌学感官科学与消费者行为功能性食品和营养生物技术食品科学创新部门编辑是该领域的主要权威，由该杂志的编辑任命。他们将本节分为若干主题，确保全面涵盖该领域，并强调所有当前重要的问题。部门编辑委员会对他们选择的每个主题进行审查。

中科院分区

JCR分区

中科院JCR分区历年趋势图

影响因子