英文简介

Food Science & Nutrition is a peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of food and nutrition, as well as interdisciplinary research that spans these two fields. Topics include, but are not limited to the following areas:Food Science ? Chemistry of food and its biochemical interactions ? Food microbiology, safety, and risk assessment ? Safety and security analysis of global food supplies ? Food preservation, storage, and hurdle technology ? Food toxicology ? Engineering of food processing technologies ? Handling and packaging of foods ? Quality assurance of food products ? Biotechnology as it relates to food production and processing ? Food oral processing, rheology, and other texture related studies ? Sensory and consumer science ? Enology and fermentation technology ? Health claims ? Agriculture research on plant production, utilization, biomass, and environmentHealth and Nutrition ? Metabolic, molecular, and genetic mechanisms of nutrients ? Bioavailability and disease prevention ? Nutritional methodologies and modeling ? Community and international nutrition ? Nutritional epidemiology and clinical nutrition ? Nutrients in growth, development, and reproduction ? Nutrition in medical management ? Nutrition-related behaviors ? Nutritional toxicity ? Nutritional genomics ? Plant and animal nutrition ? Aging and age-related degeneration ? DieteticsInterdisciplinary ResearchThe journal welcomes articles that address multiple topics listed above, including but not limited to: ? Health and nutritional implications of food, functional foods, nutraceuticals, supplements, and meat-producing animals. ? Food and dietary supplement ingredient regulatory science ? Commentaries on controversial issues in food science and nutritionFood Science & Nutrition is a monthly publication, publishing original research articles, systematic reviews, meta-analyses, and research methods papers, along with invited editorials and commentaries. Original research papers must report well-conducted research with conclusions supported by the data presented in the paper.

中文简介

《食品科学与营养》是一本同行评议的期刊，旨在快速传播食品科学与营养各领域的研究成果。该杂志将考虑提交高质量的论文，描述与食品和营养各方面相关的基础和应用研究的结果，以及跨这两个领域的跨学科研究。主题包括但不限于以下领域：食品科学?食品化学及其生物化学相互作用?食品微生物学、安全和风险评估?全球食品供应安全分析?食品保存、储存和跨栏技术?食品毒理学?食品加工技术工程?食品的处理和包装?食品质量保证?与食品生产和加工相关的生物技术?食品口腔加工、流变学和其他与质地相关的研究?感官和消费科学?酿酒和发酵技术?健康索赔?关于植物生产、利用、生物量和环境的农业研究健康与营养?营养物质的代谢、分子和遗传机制?生物利用度和疾病预防?营养方法和建模?社区和国际营养?营养流行病学和临床营养?生长、发育和繁殖中的营养素?医疗管理中的营养?营养相关行为?营养毒性?营养基因组学?动植物营养?老化和与年龄相关的退化?饮食学跨学科研究期刊欢迎涉及上述多个主题的文章，包括但不限于：?食品、功能性食品、营养品、补充剂和产肉动物的健康和营养影响。?食品和膳食补充剂成分管理科学?对食品科学和营养中有争议问题的评论《食品科学与营养》是一个月刊，出版原创研究文章、系统综述、荟萃分析和研究方法论文，以及受邀的社论和评论。原始研究论文必须报告开展良好的研究，并在本文所提供的数据支持下得出结论。

中科院分区

JCR分区

中科院JCR分区历年趋势图

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