Annual Review of Food Science and Technology

Annual Review of Food Science and Technology is an annual peer-reviewed journal published by Annual Reviews, covering significant developments in food science and technology. Founded in 2010, it is one of the most influential review journals in food science, with a 2025 impact factor of 15.4, indexed in SCIE.《食品科学与技术年度评论》（Annual Review of Food Science and Technology）是由 Annual Reviews 出版的年度同行评审期刊，涵盖食品科学与技术的重要进展。该刊创刊于 2010 年，是食品科学领域最具影响力的综述期刊之一，2025 年影响因子为 15.4，被 SCIE 收录。

Scope

The journal's stated aim is to cover the significant developments in the field of food science and technology, with its official scope covering:刊物官方宗旨为涵盖食品科学与技术领域的重要进展，官方声明的征稿范围包括：

• Food chemistry and biochemistry: reviews on the chemistry, biochemistry, and nutritional aspects of food components, including proteins, carbohydrates, lipids, vitamins, and bioactive compounds.食品化学与生物化学： 关于食品成分（包括蛋白质、碳水化合物、脂质、维生素与生物活性化合物）化学、生物化学与营养方面的综述。
• Food processing and engineering: reviews on food processing, preservation, and engineering, including thermal and non-thermal processing, drying, freezing, and novel food technologies.食品加工与工程： 关于食品加工、保藏与工程的综述，涵盖热加工与非热加工、干燥、冷冻与新型食品技术等。
• Food microbiology and safety: reviews on food microbiology, foodborne pathogens, food safety, microbial food spoilage, fermentation, and the control of microorganisms in foods.食品微生物学与安全： 关于食品微生物学、食源性病原体、食品安全、微生物食品腐败、发酵以及食品中微生物控制的综述。
• Sensory science and quality: reviews on sensory science, food quality, flavour chemistry, texture analysis, consumer acceptance, and the relationships between food properties and perception.感官科学与品质： 关于感官科学、食品品质、风味化学、质地分析、消费者接受度以及食品属性与感知之间关系的综述。
• Article types: annual comprehensive review articles, each providing an authoritative synthesis of significant developments in a specific area of food science and technology over the preceding years.栏目设置： 每年发表综合性综述文章，每篇对食品科学与技术某一特定领域近年来的重要进展进行权威综述。

History

• Founding: the Annual Review of Food Science and Technology was founded in 2010 by Annual Reviews, established to provide a dedicated review forum for the rapidly growing field of food science and technology.创刊： 《食品科学与技术年度评论》于 2010 年由 Annual Reviews 创办，旨在为快速发展的食品科学与技术领域提供专门的综述论坛。
• Annual Reviews publication: the journal is part of the Annual Reviews series, applying the consistent model of annual, authoritative, invited review articles across scientific disciplines.Annual Reviews 出版： 该刊是 Annual Reviews 系列的一部分，采用各科学领域每年发表权威特邀综述的统一模式。
• Rapid growth: since its founding the journal has rapidly established itself as a leading review journal in food science and technology, consistently ranking among the top food science journals by impact factor.快速发展： 自创刊以来该刊已迅速确立其作为食品科学与技术领域领军综述期刊的地位，影响因子长期位居食品科技期刊前列。
• Interdisciplinary scope: the journal covers the interdisciplinary nature of food science and technology, bridging chemistry, biology, engineering, nutrition, and sensory science.跨学科范围： 该刊覆盖食品科学与技术的跨学科性质，架起化学、生物学、工程学、营养学与感官科学之间的桥梁。

Editors

The journal is led by an editor supported by associate editors and an editorial committee:该刊由编辑领导，副编辑与编辑委员会协助工作：

• Editor: D. Julian McClements, Professor in the Department of Food Science at the University of Massachusetts Amherst, serves as the editor.编辑： 马萨诸塞大学阿默斯特分校食品科学系教授 D. 朱利安·麦克莱门茨（D. Julian McClements）担任编辑。
• Associate editors: the journal is supported by associate editors, including Colin Hill of University College Cork and Anne S. Meyer of the Technical University of Denmark, with expertise in key areas of food science.副编辑： 该刊由副编辑支持，包括科克大学学院的科林·希尔（Colin Hill）与丹麦技术大学的安妮·S. 迈耶（Anne S. Meyer）等，具备食品科学关键领域专长。
• Editorial committee: the journal is guided by an editorial committee comprising leading food scientists from major subfields of food science and technology worldwide.编辑委员会： 该刊由涵盖食品科学与技术主要子领域的全球顶尖食品科学家组成的编辑委员会指导。
• Review process: invited manuscripts undergo editorial review and revision, with the editors working closely with authors to ensure the highest quality and comprehensiveness of each review.评审流程： 特邀稿件经过编辑评审与修改，编辑与作者密切合作以确保每篇综述的最高质量与全面性。