Current Opinion In Food Science SCISCIE

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 sections

The subject of food science is divided into themed sections, each of which is reviewed once a year.

Food Physics and Materials Science,

Food Engineering and Processing,

Food Toxicology,

Food Chemistry and Biochemistry,

Food Bioprocessing,

Food Microbiology,

Food Safety,

Food Mycology,

Sensory Sciences and Consumer Behavior,

Functional Foods and Nutrition,

Foodomics Technologies,

Innovations in Food Science.

Current Opinion 期刊的开发是基于这样一种认识：专家越来越难以跟上其主题中不断扩大的信息量。在当前的食品科学观点中，我们以系统的方式帮助读者：

专家对食品科学当前进展的看法以清晰易读的形式呈现。

对来自大量原始出版物的最有趣的论文进行评估，由专家注释。

主题划分

食品科学科目分为多个主题板块，每个板块每年审查一次。

食品物理和材料科学，

食品工程与加工，

食物毒理学，

食品化学和生物化学，

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，

Foodomics 技术，

食品科学创新。

该刊已被国际权威数据库SCI、SCIE收录，是国际顶级期刊。该刊致力于发表经过严格同行评审的高质量原创文章，反映Agricultural and Biological Sciences-Food Science领域的新进展、新技术、新成果，促进该领域科研交流和科研成果转化。该刊2022年影响因子为9.9，近三年来没有被列入预警名单。如果您需要投稿发表服务及指导，可以联系我们的客服老师，我们专业专注服务期刊投稿协助10年，为您提供期刊投稿个性化定制服务，并且我们确保严格保密您的个人信息及稿件内容。