Trends In Food Science & Technology

Trends In Food Science & Technology英文简介

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.

Trends In Food Science & Technology中文简介

《Trends In Food Science & Technology》是一本由ELSEVIER SCIENCE LONDON出版商出版的专业工程技术期刊，该刊创刊于1990年，刊期Irregular，该刊已被国际权威数据库SCIE、SCI收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：工程技术 1区，小类学科：食品科技 1区；在JCR（Journal Citation Reports）分区等级为Q1。该刊发文范围涵盖食品科技等领域，旨在及时、准确、全面地报道国内外食品科技工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为16.002，平均审稿速度约1.0个月。

中科院分区最新升级版（当前数据版本：2021年12月最新升级版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
农林科学	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1区	是	是

中科院分区最新基础版（当前数据版本：2021年12月最新基础版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
工程技术	1区	FOOD SCIENCE & TECHNOLOGY 食品科技	1区	是	是

中科院JCR分区历年趋势图

JCR分区（当前数据版本：2021-2022年最新版）

JCR分区等级	JCR所属学科	分区	影响因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	16.002

期刊指数

影响因子	h-index	Gold OA文章占比	研究类文章占比	OA开放访问	平均审稿速度
16.002	162	8.72%	69.35%	未开放	约1.0个月

IF值(影响因子)趋势图