食品和原材料 SCIE

期刊简介预计审稿时间： 24 Weeks

The Journal of Food and Raw Materials is an academic journal dedicated to the food industry and related fields, with the aim of disseminating the research results of Russian and CIS scientists to the global scientific community and strengthening their influence on the international stage. The magazine was founded in 2013 and published by Kemerovo State University. It is currently included in well-known databases such as Scopus and ESCI (Emerging Sources Citation Index, part of Web of Science), demonstrating its widespread recognition and importance in the academic community.

The Journal of Food and Raw Materials mainly publishes scientific research papers in the field of food science and raw materials, covering multiple aspects of the food industry and its related branches, such as food quality, food safety, food materials, food engineering, food science and technology, and agricultural production and utilization. The journal content not only includes research conducted domestically in Russia, but also covers international collaborative projects and research results initiated by authors themselves, aiming to unite the forces of researchers, universities, and intellectuals worldwide to jointly promote progress in the field of food science.

《食品和原材料杂志》是一本专注于食品行业及相关领域的学术期刊，其宗旨在于将俄罗斯和独联体国家科学家的研究成果传播到全球科学界，并加强这些成果在国际舞台上的影响力。该杂志创刊于2013年，由克麦罗沃州立大学出版，目前已被Scopus和ESCI（Emerging Sources Citation Index，Web of Science的一部分）等知名数据库收录，显示出其在学术界的广泛认可度和重要性。

《食品和原材料杂志》主要发表关于食品科学和原材料领域的科学研究论文，涵盖食品工业及其相关分支的多个方面，如食品质量、食品安全、食品材料、食品工程、食品科学技术以及农业生产和利用等。期刊内容不仅包括在俄罗斯国内进行的研究，也涵盖国际合作项目以及作者个人主动进行的研究成果，旨在联合全球范围内的研究人员、大学和知识分子的力量，共同推动食品科学领域的进步。

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