Current Opinion In Food Science

Journal Title：Current Opinion In Food Science

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 sections

The 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.

Current Opinion 期刊的开发是基于这样一种认识：专家越来越难以跟上其主题中不断扩大的信息量。在当前的食品科学观点中，我们以系统的方式帮助读者：

专家对食品科学当前进展的看法以清晰易读的形式呈现。

对来自大量原始出版物的最有趣的论文进行评估，由专家注释。

主题划分

食品科学科目分为多个主题板块，每个板块每年审查一次。

食品物理和材料科学，

食品工程与加工，

食物毒理学，

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，

感官科学与消费者行为，

功能性食品和营养，

Foodomics 技术，

食品科学创新。

Current Opinion In Food Science创刊于2015年，由ELSEVIER SCI LTD出版商出版，收稿方向涵盖Agricultural and Biological Sciences - Food Science全领域，在行业领域中学术影响力很大，属于TOP期刊，国际一流期刊，关注度和专业度非常高，所以对原创文章要求创新性很高，过审难度很高，如果您有志于TOP期刊，建议关注此刊。影响因子指数4.577，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。