食品科学的当前观点 SCIE

期刊简介预计审稿时间：

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.

《当前观点》期刊的创立是基于这样的认识：专家越来越难以跟上其学科领域内发表的日益增长的信息量。在《食品科学最新观点》中，我们通过系统的方式帮助读者：

以清晰易读的形式提供专家对食品科学最新进展的看法。

从大量原始出版物中对最有趣的论文进行评估，并由专家注释。

将主题划分为各个部分

食品科学主题分为多个主题部分，每个部分每年审查一次。

食品物理与材料科学，

食品工程与加工，

食品毒理学，

食品化学与生物化学，

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，

功能食品与营养，

食品组学技术，

食品科学创新。

《Current Opinion In Food Science》(食品科学的当前观点)编辑部通讯方式为THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB。如果您需要协助投稿或润稿服务，您可以咨询我们的客服老师。我们专注于期刊投稿服务十年，熟悉发表政策，可为您提供一对一投稿指导，避免您在投稿时频繁碰壁，节省您的宝贵时间，有效提升发表机率，确保SCI检索（检索不了全额退款）。我们视信誉为生命，多方面确保文章安全保密，在任何情况下都不会泄露您的个人信息或稿件内容。