Journal of Food Science Education

Journal of Food Science Education 由 Wiley-Blackwell 出版。按 OpenAlex 近年发文统计，该刊主要发表 Diverse Educational Innovations Studies、Science Education and Pedagogy、Innovative Teaching Methods 等主题的论文，这 3 个主题约占 33.5%，主导子领域为 Education。（根据 OpenAlex 主题统计与中科院分区数据生成）

The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for “teachers” (individuals who facilitate, mentor, or instruct) and “students” (individuals who are the focus of learning efforts).The range of topics covered in the journal will include: Problem-based learning and innovative learning techniques Development of teachers and students Forms of motivation and their promotion Innovative laboratory exercises, community-based, work-place, and continuing education Interpersonal and human relationship development of students The journal seeks input, feedback, and contributions especially from members of industry and agencies who facilitate training efforts in food science and from members of academic institutions. The journal is distributed electronically and publishes contributions that enhance the exchange of food science education information among educators around the world.The journal emphasizes and promotes the highest standards of ethics in reporting new ideas and developments of major importance to those working in the field. The governing operational factor is the general soundness of the techniques being reported as judged by peer reviewers. AIM of IFT Peer-Reviewed Publications The Institute of Food Technologists (IFT), the professional society of food science and technology, is committed to the continued improvement and accessibility of its peer-reviewed journals. Collectively, the IFT believes that peer-reviewed journals must have a high priority in any scientific society, and specifically for IFT in order for the society to remain a credible source of science-based information. IFT publishes scientific journals to provide its members and the larger scientific community with scientific information that is important and of current interest. This is done in accord with the highest standards of professional ethics. Research papers serve to convey the results of original work that has a clear relationship to human foods or the teaching of food science. Review papers serve to convey in-depth interpretive coverage of topics o

摘自期刊官网 Aims & Scope

研究方向（LetPub）：EDUCATION, SCIENTIFIC DISCIPLINES

主编 Richard W. Hartel出版商官网

中科院期刊分区表

CiteScore 分区（Scopus，2026 年 6 月版）

Scopus 按 CiteScore 在每个学科内为期刊排名，百分位 75 及以上为 Q1，每 25 为一档；与中科院分区是不同体系。LetPub

数据库收录

ScopusLetPub

国际期刊预警名单：各版本均未列入LetPub

期刊官网自述收录

ESCIWeb of ScienceCAB AbstractsERIC出版商官网

其他：ProQuest

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

CiteScore 2026-06

2.4LetPub · 2026-11-01

SJR 2026-06

0.2LetPub · 2026-11-01

SNIP 2026-06

0.71LetPub · 2026-11-01

h-index

29OpenAlex · 2026-11-01

i10-index

103OpenAlex · 2026-11-01

两年平均被引

0OpenAlex · 2026-11-01

Gold OA 文章占比

7.84%LetPub · 2026-11-01

发文规模

年文章数

14LetPub · 2026-11-01

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。

尚未从任何来源获得费用信息，请以期刊官网为准。

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。

出版商

Wiley-Blackwell

ISSN

1541-4329

官网最新一期

Volume 20, Issue 4（2021 年 10 月）

官方链接

• 期刊主页 ↗OpenAlex