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.

《當前觀點》期刊的創(chuàng)立是基于這樣的認識：專家越來越難以跟上其學科領域內(nèi)發(fā)表的日益增長的信息量。在《食品科學最新觀點》中，我們通過系統(tǒng)的方式幫助讀者：

以清晰易讀的形式提供專家對食品科學最新進展的看法。

從大量原始出版物中對最有趣的論文進行評估，并由專家注釋。

將主題劃分為各個部分

食品科學主題分為多個主題部分，每個部分每年審查一次。

食品物理與材料科學，

食品工程與加工，

食品毒理學，

食品化學與生物化學，

食品生物加工，

食品微生物學，

食品安全，

食品真菌學，

感官科學與消費者行為，

功能食品與營養(yǎng)，

食品組學技術，

食品科學創(chuàng)新。

Current Opinion In Food Science創(chuàng)刊于2015年，由Elsevier BV出版商出版，收稿方向涵蓋Agricultural and Biological Sciences - Food Science全領域，在行業(yè)領域中學術影響力很大，屬于TOP期刊，國際一流期刊，關注度和專業(yè)度非常高，所以對原創(chuàng)文章要求創(chuàng)新性很高，過審難度很高，如果您有志于TOP期刊，建議關注此刊。平均審稿速度 ，影響因子指數(shù)8.9，該期刊近期沒有被列入國際期刊預警名單，廣大學者值得一試。