Journal profile · Agricultural and Biological Sciences-Food Science
Shipin Kexue/Food Science
ISSN 1002-6630 · Chinese Chamber of Commerce · China
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Shipin Kexue/Food Science: fully open access; APC charged, amount not published; review about 11 weeks (community reports); 0 articles in 2025; indexed in Scopus.
Scope
Aims, scope and focus
Shipin Kexue/Food Science is published by Chinese Chamber of Commerce. By OpenAlex counts of its recent articles, its largest topics are Food and Agricultural Sciences, Postharvest Quality and Shelf Life Management and Meat and Animal Product Quality, together about 25.2% of its articles. Its main subfields are Food Science. (generated from OpenAlex topic counts and CAS ranking data)
Food Science accept two types of articles on food science: original research articles and review articles on frontiers. Research articles must be novel and complete. Review articles should focus on research hot spots and the latest advances to provide strong forward-looking guidance. High-quality articles with in-depth defined topics, reliable results, insightful interpretations and conclusions are especially welcomed. The columns of Food Science can be divided as follows: Fundamental research, Biological engineering, Nutrition and hygiene, Reviews, Process technology, Composition analysis, Safety inspection, Packaging, storage and transportation. The content relates to subjects of food chemistry, food microbiology, food biochemistry, food nutrition, food quality and food safety, food engineering, food biotechnology, food immunology, food enzymology, food processing and packaging, postharvest physiology, food storage and preservation, etc. The range of topics covered in the journal do not include: •Tobacco, Chinese medicine that is not food and medicine homologous, food machinery design, cooking techniques, pure medicine, pharmacy, mathematical derivation. •Antibacterial, anti-oxidation and animal experiments performed without using extracts with specific functional components. •Reviews adapted from proposals, reviews of listed techniques and English reviews that do not represent characteristics of Chinese food. •Survey reports, market analysis, consumer behavior analysis. •Functional or toxicological experiments on specific commercial products. •Content of education reform. •Related patent pending, reluctant to open compositions of experimental materials. •Active components with only description of extraction techniques. 2024-01-19 Visited: 34332
From the journal's Aims & Scope
Research area (LetPub): Agricultural and Biological Sciences-Food Science
Editor-in-chief Office WorkPublisher website
Editorial board by country: 10 in mainland China (about 45%); most named Mainland China 10, United States 4, New Zealand 3, Hong Kong, China 2, Macau, China 1 (22 members with a country) Editorial board ↗Publisher website ·
Main research topics OpenAlex counts of recent articles; shares are approximate
- Food and Agricultural SciencesAgricultural and Biological Sciences10.3%
- Postharvest Quality and Shelf Life ManagementAgricultural and Biological Sciences7.7%
- Meat and Animal Product QualityAgricultural and Biological Sciences7.2%
- Proteins in Food SystemsAgricultural and Biological Sciences7%
- Fermentation and Sensory AnalysisAgricultural and Biological Sciences5.8%
- Phytochemicals and Antioxidant ActivitiesMedicine5.5%
- Pesticide Residue Analysis and SafetyAgricultural and Biological Sciences5%
- Analytical chemistry methods developmentChemistry4.9%
Rankings & indexing
CAS ranking and database indexing
CAS Journal Ranking
CAS Journal Ranking, upgraded edition (March 2025)Not covered
Not covered by this edition.
CAS Xinrui Journal Ranking (March 2026)Not covered
Not covered by this edition.
CAS Journal Ranking, previous upgraded edition (December 2023)Not covered
Not covered by this edition.
CiteScore quartiles (Scopus, June 2026 release)
| Subject | Quartile | Rank | Percentile |
|---|---|---|---|
| Food Science | Q3 | 278/420 | 33rd |
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
Indexing the journal's website claims
EI CompendexCASPublisher website
Other: Food Science and Technology Abstracts (FSTA, United Kingdom), Current Bulletin on Science Technology (CBST, Japan), Index of Copernicus, Chinese Science Citation Core Database (CSCD, China), English Edition of Chinese Science Abstracts (China)
As the journal's website lists them, not checked against each database; for Web of Science editions the records above apply.
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.
Metrics
Impact metrics and publication volume
- CiteScore 2026-06
- 1.9LetPub ·
- SJR 2026-06
- 0.21LetPub ·
- SNIP 2026-06
- 0.35LetPub ·
- h-index
- 7OpenAlex ·
- i10-index
- 3OpenAlex ·
- 2-year mean citedness
- 0OpenAlex ·
- Share of gold OA articles
- 0%LetPub ·
Articles by year OpenAlex count · 4,780 in total · the current year is incomplete
| Year | Articles | Open access | Citations |
|---|---|---|---|
| 2026 | 0 | 0 | 13 |
| 2025 | 0 | 0 | 151 |
| 2024 | 0 | 0 | 201 |
| 2023 | 0 | 0 | 201 |
| 2022 | 0 | 0 | 244 |
| 2021 | 186 | 0 | 196 |
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.
Review & acceptance
Review time and acceptance
- Average review time (community reports)
- about 11 weeksLetPub ·
- Submission to publication (journal-reported)
- about 11 weeksDOAJ ·
- 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.
Fees & open access
APC and open-access policy
Fully open accessDOAJ
Every article is open access; authors usually pay an article processing charge (APC).
| Source | APC | Fee waiver | License | Observed |
|---|---|---|---|---|
| DOAJ | CNY 5,000 | No | CC BY-NC-ND |
The journal's website is authoritative for fees; sources were observed at different times and each keeps its own value, without averaging.
Submission
Article types and submission policies (journal website)
Policy excerpts from the journal's websiteConflicts of interest, License & copyright, Peer review
- Conflicts of interest Conflict of interest
All sources of institutional, private, and corporate financial support must be listed, and any potential conflicts of interest noted. Model summary
Food Science requires that all sources of institutional, private, and corporate financial support for the work within the manuscript must be listed, and any potential conflicts of interest noted.
Source ↗Publisher website ·- License & copyright Copyright
Once the manuscript is accepted by Food Science, the authors must complete and sign the Copyright Transfer Assignment (http://www.spkx.net.cn/journalx_spkx/basicinfo/viewHtmlFile.action?magId=1&id=10). By signing of this document, the copyright of the paper is transferred legally to Food Science, and the Editorial Board therefore has the authority to distribute its printed and electronic versions …
Source ↗Publisher website ·- Peer review
Double-blinded peer review by at least two experts in the same or similar research field. Model summary
All manuscripts within the aim and scope of the journal are peer-reviewed by at least two experts in the same or similar research field in a double-blinded manner.
Source ↗Publisher website ·
Excerpts are quoted from the journal's website; "model summary" lines are written by Workers AI and checked against the text. The journal's website is authoritative.
Before you submit
Five checks before submitting to Shipin Kexue/Food Science
- 1ScopeRecent output centres on Food and Agricultural Sciences, Postharvest Quality and Shelf Life Management.Check scope
- 2Article type and formatPrepare text, figures and references as the author guidelines ask.Author guidelines ↗
- 3English languagePolish grammar and academic style before you submit: it lowers the risk of rejection for language and improves your chances of acceptance.
- 4FeesCNY 5,000 (DOAJ)Fee details
- 5Expected review timeabout 11 weeks · Community averageReview data
The checks are built from this page's data.
Profile
Publication details and official links
- Publisher
- Chinese Chamber of Commerce
- Country or region
- China
- Language
- English, Chinese
- ISSN
- 1002-6630
- Latest issue on the website
- Volume 47, Issue 17 (September 2026)
- Official links
FAQ
Frequently asked questions about Shipin Kexue/Food Science
How long does peer review take at Shipin Kexue/Food Science?
Authors report an average review time of about 11 weeks. Article statistics cover accepted papers only, publisher figures follow the journal's own definitions, and community reports come from authors' own submissions; none is a promise from the journal.
Where are the editorial board members of Shipin Kexue/Food Science based?
Of the 22 board members whose country the journal's board page names, 10 (about 45%) are in mainland China; the countries named most often are Mainland China (10), United States (4) and New Zealand (3). Counted from the institutions listed on the board page; for reference only.
Which databases index Shipin Kexue/Food Science?
According to LetPub and DOAJ records, Shipin Kexue/Food Science is indexed in Scopus and DOAJ. The journal's website also lists EI Compendex and CAS; that list has not been checked against each database.
Is Shipin Kexue/Food Science open access, and what is the APC?
Shipin Kexue/Food Science is a fully open-access journal. APC charged, amount not published.
Sources and updates
The facts on this page come from LetPub, OpenAlex, DOAJ, Publisher website; every figure is tagged with its source and the date it was observed, and conflicting values are kept per source. LetPub source page: view ↗ (archived 2026-08-25). Last updated: .