Food Science and Biotechnology

Food Science and Biotechnology 由 Springer Singapore 出版，属中科院农林科学大类（2025 升级版4区）。按 OpenAlex 近年发文统计，该刊主要发表 Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities、Food composition and properties 等主题的论文，这 3 个主题约占 30.6%，主导子领域为 Food Science。（根据 OpenAlex 主题统计与中科院分区数据生成）

The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB) which was launched in 1992 as the Food Biotechnology and changed to the present name in 1998. It is an international peer-reviewed journal published monthly by the Korean Society of Food Science and Technology (KoSFoST). The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.DESCRIPTION Food Science and Biotechnology provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and includes reviews related to food science and biotechnology. The journal emphasizes food science and biotechnology in relation to food, human health, and so on including:• Food chemistry/food component analysis: This section accepts researches on food compositional and/or functionality changes during and after food processing through physical, chemical, and biological ways, and pursues ultimately to understand how the constituents, whether naturally present or intentionally added, affect the physicochemical, biological, and nutritional quality of foods during processing, marketing, and storage. Therefore, it does not accept the analysis and efficacy of simple components or extracts from natural resources without active food processing. Manuscripts lacking chemical approach will not be accepted, either. • Food microbiology and biotechnology: This section is dedicated to publishing high quality research on the microbiology, biotechnology, and related academic disciplines. It covers scientific and technological aspects of food microbiology and biotechnology, including food microbiology; fermentation technology; molecular biology an

摘自期刊官网 Aims & Scope

研究方向（LetPub）：FOOD SCIENCE & TECHNOLOGY

编委会国家分布：中国大陆 4 位（约 5%）；主要国家 韩国 69、美国 6、中国 4、加拿大 1、新加坡 1（共 82 位编委标注了国家） 编委会 ↗出版商官网 · 2026-09-29

中科院期刊分区表

数据库收录

SCIEScopusLetPub

国际期刊预警名单：各版本均未列入LetPub

期刊官网自述收录

EI CompendexINSPECCASCAB AbstractsCurrent Contents出版商官网

其他：Google Scholar、EBSCO、ProQuest、Dimensions、CNKI、Baidu、AGRICOLA、Naver、OCLC、Portico、CLOCKSS、Semantic Scholar

期刊官网列出的收录清单，未与各数据库逐一核对；Web of Science 各子库以上方记录为准。

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

3.92LetPub · 2026-09-13

影响因子（出版商公布） 2025

3.9出版商官网 · 2026-09-29

五年影响因子（出版商公布） 2025

4.1出版商官网 · 2026-09-29

CiteScore 2026-06

6LetPub · 2026-09-13

SJR 2026-06

0.74LetPub · 2026-09-13

SNIP 2026-06

0.98LetPub · 2026-09-13

h-index

30LetPub · 2026-09-13

h-index

86OpenAlex · 2026-10-01

i10-index

2,861OpenAlex · 2026-10-01

两年平均被引

4.23OpenAlex · 2026-10-01

自引率

2.6%LetPub · 2026-09-13

Gold OA 文章占比

6.69%LetPub · 2026-09-13

发文规模

年文章数

274LetPub · 2026-09-13

年下载量（出版商公布） 2025

638,700出版商官网 · 2026-09-29

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。

其他来源

平均审稿速度（社区反馈）

平均2.0个月LetPub · 2026-09-13

平均录用比例（社区反馈）

50%LetPub · 2026-09-13

投稿到首次决定

35 天出版商官网 · 2026-09-29

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

混合期刊的文章处理费仅在作者选择开放获取发表时收取；按订阅方式发表通常不收费。

费用以期刊官网为准；不同来源的观测时间可能不同，页面保留各来源原值，不做平均。

摘录来自期刊官网页面，仅保留原文片段；“模型摘要”由 Workers AI 生成并经原文校验，以官网为准。

出版商

Springer Singapore

出版国家或地区

SOUTH KOREA

出版语言

English

出版周期

Bimonthly

创刊年份

2010

ISSN

1226-7708

电子版 ISSN

2092-6456

官网最新一期

Volume 35, Issue 11（2026 年 9 月）

官方链接

• 期刊主页 ↗LetPub
• 投稿系统 ↗LetPub
• 作者指南 ↗LetPub
• 专刊 / 特刊征稿 ↗出版商官网