中文簡介

《食品科學與技術(shù)趨勢》是國際同行評議的重要期刊之一，發(fā)表了對當前技術(shù)、食品科學和人類營養(yǎng)的評論和評論。它的作用是通過以可讀、科學嚴謹?shù)姆绞疥P(guān)注最有前景的新研究進展及其當前和潛在的食品工業(yè)應用，填補專業(yè)初級期刊和一般貿(mào)易雜志之間的空白。主題包括新的或新穎的原材料，包括生物活性化合物、成分和技術(shù)；分子、微觀和宏觀結(jié)構(gòu)；食品工程的新發(fā)展；快速在線控制技術(shù)；新穎的加工和包裝技術(shù)；先進的生物技術(shù)和納米科學在食品研究中的發(fā)展和應用；質(zhì)量保證方法和應用----組學技術(shù)；食品中生物和非生物危害的風險評估；食物過敏和不容忍；食品功能以及飲食與疾病之間的關(guān)系；以及消費者對食品和風險評估的態(tài)度。問題包括：評論、評論、會議報告和書評的選擇，以及即將舉行的會議、課程和展覽的日程表。它不發(fā)表研究論文。

投稿網(wǎng)址：http://ees.elsevier.com/tifs/

英文簡介

Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.