中文簡(jiǎn)介

《食品科學(xué)與營(yíng)養(yǎng)》是一本同行評(píng)議的期刊，旨在快速傳播食品科學(xué)與營(yíng)養(yǎng)各領(lǐng)域的研究成果。該雜志將考慮提交高質(zhì)量的論文，描述與食品和營(yíng)養(yǎng)各方面相關(guān)的基礎(chǔ)和應(yīng)用研究的結(jié)果，以及跨這兩個(gè)領(lǐng)域的跨學(xué)科研究。主題包括但不限于以下領(lǐng)域：食品科學(xué)?食品化學(xué)及其生物化學(xué)相互作用?食品微生物學(xué)、安全和風(fēng)險(xiǎn)評(píng)估?全球食品供應(yīng)安全分析?食品保存、儲(chǔ)存和跨欄技術(shù)?食品毒理學(xué)?食品加工技術(shù)工程?食品的處理和包裝?食品質(zhì)量保證?與食品生產(chǎn)和加工相關(guān)的生物技術(shù)?食品口腔加工、流變學(xué)和其他與質(zhì)地相關(guān)的研究?感官和消費(fèi)科學(xué)?釀酒和發(fā)酵技術(shù)?健康索賠?關(guān)于植物生產(chǎn)、利用、生物量和環(huán)境的農(nóng)業(yè)研究健康與營(yíng)養(yǎng)?營(yíng)養(yǎng)物質(zhì)的代謝、分子和遺傳機(jī)制?生物利用度和疾病預(yù)防?營(yíng)養(yǎng)方法和建模?社區(qū)和國(guó)際營(yíng)養(yǎng)?營(yíng)養(yǎng)流行病學(xué)和臨床營(yíng)養(yǎng)?生長(zhǎng)、發(fā)育和繁殖中的營(yíng)養(yǎng)素?醫(yī)療管理中的營(yíng)養(yǎng)?營(yíng)養(yǎng)相關(guān)行為?營(yíng)養(yǎng)毒性?營(yíng)養(yǎng)基因組學(xué)?動(dòng)植物營(yíng)養(yǎng)?老化和與年齡相關(guān)的退化?飲食學(xué)跨學(xué)科研究期刊歡迎涉及上述多個(gè)主題的文章，包括但不限于：?食品、功能性食品、營(yíng)養(yǎng)品、補(bǔ)充劑和產(chǎn)肉動(dòng)物的健康和營(yíng)養(yǎng)影響。?食品和膳食補(bǔ)充劑成分管理科學(xué)?對(duì)食品科學(xué)和營(yíng)養(yǎng)中有爭(zhēng)議問題的評(píng)論《食品科學(xué)與營(yíng)養(yǎng)》是一個(gè)月刊，出版原創(chuàng)研究文章、系統(tǒng)綜述、薈萃分析和研究方法論文，以及受邀的社論和評(píng)論。原始研究論文必須報(bào)告開展良好的研究，并在本文所提供的數(shù)據(jù)支持下得出結(jié)論。

　　英文簡(jiǎn)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.

　　近年期刊自引率趨勢(shì)圖

　　JCR分區(qū)

JCR分區(qū)等級(jí)	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.553

　　近年期刊影響因子趨勢(shì)圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學(xué)科類別	分區(qū)	排名	百分位
4.20	0.591	1.148	大類：Agricultural and Biological Sciences 小類：Food Science	Q2	108 / 338	68%