Food Science And Biotechnology SCISCIE

The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.

FSB 期刊涵盖食品化学和成分和生理活性变化分析、食品卫生和毒理学、食品微生物学和生物技术，以及通过物理、化学和生物方式在食品加工过程中和之后涉及的食品工程。消费者对加工食品的感知和感官评价只有在与实验室研究工作相关时才被接受。作为一般规则，涉及加工前或未进行任何相关食品加工的自然资源提取物的分析和功效的手稿可能不在期刊范围内考虑。 FSB 期刊不仅涉及当地利益，而且缺乏重要的科学价值。我们期刊的主要范围是通过食品科学和生物技术领域的建设性工作和新发现来寻求人类健康和福祉。

该刊已被国际权威数据库SCI、SCIE收录，是国际顶级期刊。该刊致力于发表经过严格同行评审的高质量原创文章，反映FOOD SCIENCE & TECHNOLOGY领域的新进展、新技术、新成果，促进该领域科研交流和科研成果转化。该刊2022年影响因子为2.9，平均审稿速度为约2.0个月，近三年来没有被列入预警名单。如果您需要投稿发表服务及指导，可以联系我们的客服老师，我们专业专注服务期刊投稿协助10年，为您提供期刊投稿个性化定制服务，并且我们确保严格保密您的个人信息及稿件内容。