Current Opinion in Food Science Q1区

期刊简介

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 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.

《当前观点》期刊的发展是出于这样一种认识，即专家越来越难以跟上其学科中发表的不断扩大的信息量。在《食品科学的最新观点》中，我们以系统的方式为读者提供：专家对食品科学最新进展的观点，清晰易读的形式。对最有趣的论文的评价，由专家注释，来自于大量的原始出版物。主题的划分食品科学的主题被划分为主题部分，每个部分每年回顾一次。食品物理和材料科学，食品工程和加工，食品毒理学，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，感官科学和消费者行为，功能性食品和营养，食品科学技术，食品科学创新。

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