Trends In Food Science & Technology

Trends In Food Science & Technology英文簡介

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中文簡介

《Trends In Food Science & Technology》是一本由ELSEVIER SCIENCE LONDON出版商出版的專業(yè)工程技術(shù)期刊，該刊創(chuàng)刊于1990年，刊期Irregular，該刊已被國際權(quán)威數(shù)據(jù)庫SCIE、SCI收錄。在中科院最新升級版分區(qū)表中，該刊分區(qū)信息為大類學(xué)科：工程技術(shù) 1區(qū)，小類學(xué)科：食品科技 1區(qū)；在JCR（Journal Citation Reports）分區(qū)等級為Q1。該刊發(fā)文范圍涵蓋食品科技等領(lǐng)域，旨在及時、準(zhǔn)確、全面地報道國內(nèi)外食品科技工作者在該領(lǐng)域取得的最新研究成果、工作進(jìn)展及學(xué)術(shù)動態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵學(xué)術(shù)創(chuàng)新。2021年影響因子為16.002，平均審稿速度約1.0個月。

中科院分區(qū)最新升級版（當(dāng)前數(shù)據(jù)版本：2021年12月最新升級版）

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)	Top期刊	綜述期刊
農(nóng)林科學(xué)	1區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū)	是	是

JCR分區(qū)（當(dāng)前數(shù)據(jù)版本：2021-2022年最新版）

JCR分區(qū)等級	JCR所屬學(xué)科	分區(qū)	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	16.002

期刊指數(shù)

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問	平均審稿速度
16.002	162	8.72%	69.35%	未開放	約1.0個月

IF值(影響因子)趨勢圖