TRENDS IN FOOD SCIENCE & TECHNOLOGY（食品科技趋势杂志）影响因子_期刊投稿发表

期刊简介

Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.

《食品科学与技术趋势》是国际同行评审的主要期刊之一，发表对当前技术、食品科学和人类营养的评论和评论。它的作用是填补专业初级期刊和一般贸易杂志之间差距，以可读性强、科学严谨的方式关注最有前途的新研究进展及其目前和潜在的食品工业应用。主题包括新的或新颖的原材料，包括生物活性化合物、成分和技术;分子、微观和宏观结构;食品工程的新发展;在线控制的快速技术;新的加工和包装技术;先进的生物技术和纳米科学在食品研究中的发展和应用;质量保证方法和组学技术的应用;食品中生物和非生物危害的风险评估;食物过敏和不耐受;食物功能和饮食与疾病的关系;以及消费者对食品的态度和风险评估。2出版物包括精选的评论，评论，会议报告和书评，加上即将举行的会议，课程和展览的日历。它不发表研究论文。

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