Current Opinion in Food Science

Current Opinion in Food Science is a review journal published by Elsevier since 2015 under the ISSN 2214-7993, issued six times a year across twelve thematic sections, with a 2025 Journal Impact Factor of 8.2 and a rank of 15 of 187 in food science and technology《食品科学当代观点》（Current Opinion in Food Science）是（Elsevier）自 2015 年起出版的综述型期刊，刊号 2214-7993，每年出版 6 期、按 12 个专题栏目组织内容，2025 年影响因子为 8.2，在食品科学与技术类 187 种期刊中列第 15 位。

Scope

• The journal is a review journal that aims to provide specialists with a unique and educational platform to keep up to date with the expanding volume of information published in the field of food science该刊为综述型期刊，旨在为专业读者提供一个独特而具教育性的平台，以跟进食学领域不断增长的文献。
• It publishes short annotated reviews rather than primary research, so each paper summarises and evaluates the recent literature of its section该刊发表的是简短的带评注综述，而非原创研究，因此每篇文章都对其所属栏目的近期文献加以总结与评价。
• The subject of food science is divided into twelve themed sections, each of which is reviewed once a year, namely food physics and materials science, food engineering and processing, food toxicology, food chemistry and biochemistry, food bioprocessing, food microbiology, food safety, food mycology, sensory sciences and consumer behaviour, functional foods and nutrition, foodomics technologies, and innovations in food science食品科学被划分为 12 个专题栏目，每栏每年综述一次，分别为食品物理与材料科学、食品工程与加工、食品毒理学、食品化学与生物化学、食品生物加工、食品微生物学、食品安全、食品真菌学、感官科学与消费者行为、功能食品与营养、食品组学技术以及食品科学创新。
• Every section has a dedicated editor who is a major authority in that field, and section editors are appointed by the editors of the journal每个专题栏目设一名专职编辑，均为该领域的重要权威；栏目编辑由该刊主编任命。
• Section editors divide their section into themes and commission short annotated reviews from leaders in the field, which gives the journal its characteristic top-down editorial planning栏目编辑把栏目进一步分为若干主题，并向该领域的领军学者约写带评注的短综述，这构成该刊自上而下组织稿件的编辑特色。
• Original research is directed to the companion journal Current Research in Food Science, which belongs to the same suite of Current Opinion and Research titles原创研究稿件被引导至姊妹刊（Current Research in Food Science），二者同属（Current Opinion and Research）期刊系列。
• The journal publishes six issues per year, so readers can follow every section's annual update within a single volume year该刊每年出版 6 期，读者可在同一卷年内读遍各栏目的年度更新。

History

• The journal was launched by Elsevier as the newest member of its Current Opinion series, and its first volume appeared in 2015, with the earliest articles registered late in 2014该刊由（Elsevier）作为其（Current Opinion）系列的最新成员创办，第 1 卷出版于 2015 年，其中最早的文章在 2014 年底完成注册。
• At launch the journal was led by two editors-in-chief, Alejandro Marangoni, professor and Canada Research Chair at the University of Guelph, and Anderson de Souza Sant'Ana, professor of food microbiology at the University of Campinas创刊时该刊由两位主编主持：（University of Guelph）教授、（Canada Research Chair）Alejandro Marangoni 与（University of Campinas）食品微生物学教授 Anderson de Souza Sant'Ana。
• The editorial model of twelve sections reviewed once a year within six annual issues was established at launch and has been retained since每年 6 期、12 个栏目各综述一次的编辑模式在创刊时即确立，并沿用至今。
• The companion journal Current Research in Food Science was later introduced as an open access outlet for primary research within the same suite of journals其后，姊妹刊（Current Research in Food Science）作为该系列内承接原创研究的开放获取刊物面世。
• Impact factors were 6.031 in 2021, 9.8 in 2022, 9.1 in 2024 and 8.2 in 2025, when the journal ranked 15th of 187 titles in food science and technology影响因子为 2021 年 6.031、2022 年 9.8、2024 年 9.1、2025 年 8.2，当年在食品科学与技术类 187 种期刊中列第 15 位。
• The digital object identifier prefix of its articles is 10.1016, shared with the publisher's other food science titles该刊论文的数字对象标识符前缀为（10.1016），与出版方其他食品科学期刊一致。

Editors

• The editors-in-chief are A. G. Marangoni of the University of Guelph in Canada and S. Sant'Ana of the State University of Campinas in Brazil该刊主编为（University of Guelph）的 A. G. Marangoni 与（State University of Campinas）的 S. Sant'Ana。
• The journal has about 35 editors and editorial board members from 13 countries, with the largest groups from Brazil, Spain and China该刊编委与编委会约 35 人，来自 13 个国家，其中人数最多的分别来自巴西、西班牙与中国。
• Board members include Rotimi Aluko of the University of Manitoba, Jianshe Chen of Zhejiang Gongshang University, Luca Cocolin of the University of Turin, Danilo Ercolini of the University of Naples Federico II and Chi-Tang Ho of Rutgers University编委包括（University of Manitoba）的 Rotimi Aluko、（Zhejiang Gongshang University）的 Jianshe Chen、（University of Turin）的 Luca Cocolin、（University of Naples Federico II）的 Danilo Ercolini 与（Rutgers University）的 Chi-Tang Ho 等学者。
• Other board members work at the Spanish National Research Council, Ghent University, the University of Bonn, McGill University, Wageningen Food and Biobased Research, Nofima and Nanjing Agricultural University其他编委任职于西班牙国家研究理事会、根特大学、波恩大学、麦吉尔大学、（Wageningen Food and Biobased Research）、（Nofima）与南京农业大学等机构。
• Because the journal carries only commissioned or invited reviews, its editorial work concentrates on choosing themes and authors rather than on handling large volumes of unsolicited primary research由于该刊只刊载约稿与受邀综述，其编辑工作重点在于确定主题与作者，而非处理大量非邀稿的原创研究。
• The roster of editors and their affiliations is published on the publisher's journal page and the masthead is updated as appointments change编辑名单及所属机构在出版方期刊页公布，并随人员变动更新。