Journal Title：Ukrainian Food Journal

The Ukrainian Food Journal is an important academic journal dedicated to the field of Ukrainian food. Ukrainian scholars, experts, and researchers with profound expertise in the field of food publish their research results and practical experience in this journal. For example, in terms of traditional food, exploring the inheritance and evolution of the production techniques of Ukrainian specialty foods such as borscht and dumplings; In the field of food processing technology, research on how to use modern technology to improve the production efficiency and quality of food.

This journal covers a wide range of topics, including but not limited to the culture and history of traditional Ukrainian food, food processing and technology, food safety and quality control, food nutrition and health, food supply chain and management, food innovation and research and development, etc. Emphasize the integration of Ukraine's regional characteristics with international food research trends. It not only showcases Ukraine's unique food resources and traditional production methods, but also focuses on the application and development of advanced international food science and technology in Ukraine. Provided a platform for communication and sharing among Ukrainian food industry practitioners, scholars, and international readers interested in Ukrainian food, promoting the dissemination of food knowledge and industry progress.

《烏克蘭食品雜志》是一本專注于烏克蘭食品領(lǐng)域的重要學術(shù)刊物。在食品領(lǐng)域具有深厚造詣的烏克蘭學者、專家和研究人員在這本期刊上發(fā)表他們的研究成果和實踐經(jīng)驗。例如，在傳統(tǒng)食品方面，探討烏克蘭特色食品如羅宋湯、餃子等的制作工藝傳承與演變；在食品加工技術(shù)領(lǐng)域，研究如何運用現(xiàn)代技術(shù)提高食品的生產(chǎn)效率和品質(zhì)。

該期刊涵蓋了豐富多樣的主題，包括但不限于烏克蘭傳統(tǒng)食品的文化與歷史、食品加工與技術(shù)、食品安全與質(zhì)量控制、食品營養(yǎng)與健康、食品供應(yīng)鏈與管理、食品創(chuàng)新與研發(fā)等。注重將烏克蘭的地域特色與國際食品研究趨勢相結(jié)合。它不僅展示烏克蘭獨特的食品資源和傳統(tǒng)制作方法，還關(guān)注國際上先進的食品科學技術(shù)在烏克蘭的應(yīng)用和發(fā)展。為烏克蘭的食品行業(yè)從業(yè)者、學者以及對烏克蘭食品感興趣的國際讀者提供了一個交流和分享的平臺，促進了食品知識的傳播和行業(yè)的進步。

Ukrainian Food Journal由National university of food technologies出版商出版，收稿方向涵蓋FOOD SCIENCE & TECHNOLOGY全領(lǐng)域，平均審稿速度 10 Weeks ，影響因子指數(shù)0.7，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學者值得一試。