Journal Title：Food Science And Biotechnology

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 期刊涵蓋食品化學和成分及生理活性變化分析、食品衛(wèi)生和毒理學、食品微生物學和生物技術以及食品加工過程中和之后通過物理、化學和生物方式進行的食品工程。只有與實驗室研究工作相關的消費者對加工食品的看法和感官評價才會被接受。一般來說，涉及加工前或與食品加工無關的天然資源提取物分析和功效的稿件可能不在本期刊的考慮范圍內(nèi)。FSB 期刊不只關注局部利益和缺乏重大科學價值。我們期刊的主要范圍是通過食品科學和生物技術領域的建設性工作和新發(fā)現(xiàn)來尋求人類健康和福祉。

Food Science And Biotechnology創(chuàng)刊于2010年，由Springer Singapore出版商出版，收稿方向涵蓋FOOD SCIENCE & TECHNOLOGY全領域，此刊是中等級別的SCI期刊，所以過審相對來講不是特別難，但是該刊專業(yè)認可度不錯，仍然是一本值得選擇的SCI期刊 。平均審稿速度 約2.0個月 ，影響因子指數(shù)2.4，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。