Trends in Food Science & Technology

Trends in Food Science & Technology 由 Elsevier Ltd 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 Proteins in Food Systems、Meat and Animal Product Quality、Food composition and properties 等主题的论文，这 3 个主题约占 20.2%。（根据 OpenAlex 主题统计与中科院分区数据生成）

An official journal of the International Union of Food Science and Technology (IUFoST)Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical and comprehensive reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include novel food materials such as bioactive substances, alternative protein and novel food ingredients; advances in food engineering and manufacturing technologies including processing, preservation, packaging and digital transformation; molecular, micro- and macro-structure of foods; new developments in food security, sustainability and/or waste management; advanced technological applications including nanoscience and biotechnology; quality assurance including advanced methodology and applications of various -omics techniques; food traceability and authenticity; food safety including the risk assessment of chemical and/or biological hazards; food allergies and intolerances; food function and its relationships with food structure, food composition, nutrition and health benefits; consumer attitude, and policy/regulation.This journal primarily publishes critical and comprehensive reviews and does not publish original research papers.Subjects not considered for publication:Reviews on plant science, agronomics, plant breeding, veterinary issues or on non-food applications such as drug development, cosmetics, pharmacology, pharmacognosy, medical/health orientated papers will not be considered. Additionally, bibliometric analysis papers will also not be considered.

摘自期刊官网 Aims & Scope

研究方向（LetPub）：工程技术-食品科技

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

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

17.3LetPub · 2026-09-13

影响因子（出版商公布）

17.4出版商官网 · 2026-09-29

CiteScore 2026-06

27.3LetPub · 2026-09-13

CiteScore（出版商公布）

27.3出版商官网 · 2026-09-29

SJR 2026-06

3.04LetPub · 2026-09-13

SNIP 2026-06

3.3LetPub · 2026-09-13

h-index

162LetPub · 2026-09-13

h-index

340OpenAlex · 2026-10-01

i10-index

4,746OpenAlex · 2026-10-01

两年平均被引

14.9OpenAlex · 2026-10-01

自引率

5.2%LetPub · 2026-09-13

Gold OA 文章占比

17.19%LetPub · 2026-09-13

发文规模

年文章数

540LetPub · 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

平均审稿速度（社区反馈）

平均1.0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

4 天出版商官网 · 2026-09-29

外审后首次决定

39 天出版商官网 · 2026-09-29

投稿到接收

87 天出版商官网 · 2026-09-29

接收到发表

1 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

Elsevier Ltd

出版国家或地区

ENGLAND

出版语言

English

出版周期

Irregular

创刊年份

1990

ISSN

0924-2244

电子版 ISSN

1879-3053

学会 / 主办单位

International Union of Food Science and Technology

官方链接

• 期刊主页 ↗OpenAlex
• 投稿系统 ↗出版商官网
• 专刊 / 特刊征稿 ↗出版商官网