Food Packaging and Shelf Life

Food Packaging and Shelf Life 由 Elsevier BV 出版，属中科院农林科学大类（2025 升级版1区，Top 期刊）。按 OpenAlex 近年发文统计，该刊主要发表 Nanocomposite Films for Food Packaging、Postharvest Quality and Shelf Life Management、biodegradable polymer synthesis and properties 等主题的论文，这 3 个主题约占 49.5%，主导子领域为 Biomaterials。（根据 OpenAlex 主题统计与中科院分区数据生成）

Food packaging plays a critical role in protecting and preserving food throughout the supply chain. Without appropriate packaging, both fresh and processed foods are vulnerable to deterioration caused by physical, chemical, and biological contaminants. Recent advances in novel packaging technologies—such as modified-atmosphere packaging and active packaging—have significantly improved the shelf life, safety, and quality of food products, thereby enhancing consumer convenience.Packaging is closely intertwined with the concept of shelf life, which refers to the period during which a perishable packaged product remains safe to consume while maintaining acceptable sensory attributes such as taste, aroma, texture, and appearance. This relationship extends across fresh foods, processed foods, and nutraceuticals.At the same time, growing environmental concerns associated with packaging materials have intensified global efforts toward sustainable packaging practices. This has driven substantial momentum in the development and adoption of eco-friendly solutions that enhance recyclability, reduce greenhouse gas emissions, and minimize ecological impact—without compromising protective performance.Food Packaging and Shelf Life serves the needs of packaging scientists, material scientists, food chemists, and microbiologists working in the fields of food packaging and shelf-life evaluation. The journal primarily publishes original research papers, review articles, and short communications in the following areas:1. Material Development in Food PackagingRecent advancements in materials science continue to drive innovation in food-packaging technologies, with heightened focus on sustainability, food safety, and enhanced functional performance. Research contributions are invited in the following areas:Polymer, glass, metal, and paper-based packaging systems, including novel formulations and performance optimization.Nano-enabled packaging technologies designed to improve barrier performance, mechanical strength.Biodegradable packaging materials, preference given to studies employing extrusion-based film fabrication or at least produced with plate compression method. Films produced with simple casting method will not be considered for review. Active and intelligent packaging systems, including sensors, indicators, and controlled-release components including antimicrobial agents.Migration studies and food–package interaction analyses, with emphasis on comprehensive food-safety evaluations.Physicochemical characterization of emerging packaging materials, including structural, thermal, mechanical, and barrier property analyses.Food-packaging performance testing and sensory evaluation, focusing on consumer perception and product–package compatibility.Recycling technologies, circular-economy strategies, and sustainability assessments related to packaging materials and systems.2. Food Packaging Technologies and ApplicationsModern food packaging technologies are designed to preserve product integrity, ensure safety, and enhance user convenience. Innovations have enabled packaging systems to respond dynamically to food preservation needs, supply chain conditions, and consumer expectations. Advances in the following key areas are covered:Design and engineering of food packaging machineryVacuum, aseptic, and sterile packaging systemsModified atmosphere packaging (MAP) to control internal gas environmentsEnsuring microbial stability during storage, handling, and transportationMaintaining sensory quality, food quality and consumer appeal throughout shelf life3. Shelf Life and Food SafetyShelf life remains a central concern in food packaging, closely linked to product safety, quality, and consumer satisfaction. Understanding and extending shelf life involves evaluating a range of biological, chemical, and physical factors. Advances in the following key areas are covered:Chemical, physical, and microbial determinants of shelf lifeShelf life modeling/Prediction

摘自期刊官网 Aims & Scope

研究方向（LetPub）：Agricultural and Biological Sciences-Food Science

主编 Ali Abas Wani出版商官网

编委会国家分布：中国大陆 6 位（约 13%）；主要国家 德国 9、中国 6、印度 5、美国 3、意大利 3（共 45 位编委标注了国家） 编委会 ↗出版商官网 · 2026-10-01

中科院期刊分区表

数据库收录

SCIEScopusLetPub

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不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子

10.81LetPub · 2026-09-13

影响因子（出版商公布）

10.8出版商官网 · 2026-10-01

CiteScore 2026-06

19.4LetPub · 2026-09-13

CiteScore（出版商公布）

19.4出版商官网 · 2026-10-01

SJR 2026-06

1.75LetPub · 2026-09-13

SNIP 2026-06

1.68LetPub · 2026-09-13

h-index

20LetPub · 2026-09-13

h-index

116OpenAlex · 2026-10-01

i10-index

1,365OpenAlex · 2026-10-01

两年平均被引

11.91OpenAlex · 2026-10-01

自引率

5.6%LetPub · 2026-09-13

Gold OA 文章占比

22.19%LetPub · 2026-09-13

发文规模

年文章数

252LetPub · 2026-09-13

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

各来源数据

投稿到首次决定

20 天出版商官网 · 2026-10-01

外审后首次决定

66 天出版商官网 · 2026-10-01

投稿到接收

121 天出版商官网 · 2026-10-01

接收到发表

7 天出版商官网 · 2026-10-01

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单盲同行评审出版商官网

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出版商

Elsevier BV

出版国家或地区

Netherlands

出版语言

English

ISSN

2214-2894

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• 投稿系统 ↗出版商官网
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