Food Science of Animal Products

Food Science of Animal Products is published by Tsinghua University Press. By OpenAlex counts of its recent articles, its largest topics are Meat and Animal Product Quality, Proteins in Food Systems and Food and Agricultural Sciences, together about 47.7% of its articles. Its main subfields are Food Science. (generated from OpenAlex topic counts and CAS ranking data)

Volume 4 Issue 3, September 2026 All Issues Food Science of Animal Products, sponsored by Beijing Academy of Food Sciences and published by Tsinghua University Press, is a peer-reviewed, open access journal that publishes the latest research findings in the field of animal-origin foods, involving food materials such as meat, aquatic products, milk, eggs, animal offals and edible insects. The research scope includes the quality and processing characteristics of food raw materials, the relationships of nutritional components and bioactive substances with human health, product flavor and sensory characteristics, the control of harmful substances during processing or cooking, product preservation, storage and packaging; microorganisms and fermentation, illegal drug residues and food safety detection; authenticity identification; cell-cultured meat, regulations and standards. The objectives of this journal are to provide an authoritative platform for scholars worldwide to publish scientific theories and fundamental experimental studies related to animal-origin foods, and showcase innovative technological breakthroughs for developing nutritious, healthy, delicious and safe animal-origin human foods. The papers collected by this journal will highlight innovative scientific research, and will be published efficiently and disseminated widely through such an advanced international publishing platform. The scope covered by Food Science of Animal Products includes: Raw materials and their quality: The relationship between the origin, genes and feeding methods of animals and the quality of meat, aquatic products, dairy products and eggs, the mechanisms underlying quality changes, food processing characteristics, and flavor and sensory evaluation. Nutrition and function: The analyses, digestion and absorption, metabolic mechanisms, and efficacies of the nutritional and functional components of animal-origin foods. Safety and detection: Risk assessment and control techniques for harmful substances during processing and cooking, detection of spoilage microorganisms and drug residues, and authenticity identification. Food engineering: Effects of ultra-high pressure, ultrasonic, microwave, irradiation and other technologies on the quality and safety of animal-origin foods, and processing technologies for prefabricated dishes. Bio-fermentation: The isolation and identification of microorganisms from meat, aquatic products and dairy products, the fermentation characteristics

From the journal's Aims & Scope

Research area (LetPub): Agricultural and Biological Sciences-Food Science

Editor-in-chief Shou-Wei WangPublisher website

Editorial board by country: 142 in mainland China (about 90%); most named Mainland China 142, United States 4, New Zealand 4, Ireland 2, Germany 1 (158 members with a country) Editorial board ↗Publisher website · 2026-11-01

CAS Journal Ranking

CiteScore quartiles (Scopus, June 2026 release)

Scopus ranks journals by CiteScore within each subject: the 75th percentile and above is Q1, then a quartile every 25 points. A different system from the CAS zones.LetPub

Database indexing

ScopusDOAJLetPub

International journal early-warning lists: not listed in any editionLetPub

Editions, and major and minor categories, are shown separately and never merged into one zone; check which edition your institution uses before you submit or report.

Impact

CiteScore 2026-06

1.5LetPub · 2026-11-01

CiteScore (publisher)

1.5Publisher website · 2026-11-01

SJR 2026-06

0.33LetPub · 2026-11-01

SNIP 2026-06

0.23LetPub · 2026-11-01

h-index

9OpenAlex · 2026-11-01

i10-index

8OpenAlex · 2026-11-01

2-year mean citedness

1.79OpenAlex · 2026-11-01

Share of gold OA articles

0%LetPub · 2026-11-01

Sources count differently and were observed at different times, so each source's own value is kept; "publisher" marks figures from the journal's website.

Average review time (community reports)

about 11 weeksLetPub · 2026-11-01

Submission to publication (journal-reported)

about 11 weeksDOAJ · 2026-11-01

Peer review

Double anonymous peer reviewDOAJ

Community reports come from authors' own submissions (confidence 0.5) and are not a promise from the journal; for publisher figures, the journal's own definitions apply.

• APC information ↗DOAJ
• Fee waivers ↗DOAJ
• Open access statement ↗DOAJ
• License & copyright ↗DOAJ

The journal's website is authoritative for fees; sources were observed at different times and each keeps its own value, without averaging.

Publisher

Tsinghua University Press

Country or region

China

Language

English

ISSN

2958-4124

Electronic ISSN

2958-3780

Official links

• Journal homepage ↗LetPub
• Submission system ↗Publisher website
• Author guidelines ↗LetPub
• Aims & Scope ↗LetPub
• Special issues ↗Publisher website
• APC information ↗DOAJ
• Fee waivers ↗DOAJ
• Open access statement ↗DOAJ
• License & copyright ↗DOAJ
• Peer review process ↗LetPub
• Editorial board ↗LetPub
• Plagiarism policy ↗DOAJ