Current Research in Food Science

Current Research in Food Science is a gold open access primary research journal from Elsevier, launched in 2019 and published online only, covering food chemistry, physics, microbiology, engineering and sustainability, with a 2025 Journal Impact Factor of 7.7 and a rank of 18th among 187 food science and technology journals《食品科学前沿研究》（Current Research in Food Science）是（Elsevier）出版的金色开放获取原创研究期刊，2019 年创刊，仅在线出版，覆盖食品化学、物理、微生物学、工程与可持续性，2025 年影响因子为 7.7，在 187 种食品科学与技术期刊中列第 18 位。

Scope

• Food chemistry and food physics are core areas, including the molecular basis of structure, colour, flavour and stability食品化学与食品物理是核心领域，包括结构、色泽、风味与稳定性的分子基础。
• Food microbiology and safety cover pathogens, spoilage, fermentation and the microbial ecology of foods and processing environments食品微生物学与安全涵盖致病菌、腐败、发酵以及食品与加工环境中的微生物生态。
• Process and package engineering includes thermal and non-thermal processing, drying, extrusion and active or intelligent packaging工艺与包装工程包括热加工与非热加工、干燥、挤压以及活性或智能包装。
• Applied nutrition is limited to feeding studies and in-vitro digestibility rather than clinical or medical nutrition应用营养限于喂养试验与体外消化率研究，不含临床或医学营养。
• Food materials science and soft matter physics address gels, emulsions, foams, oleogels and the design of novel structures食品材料科学与软物质物理研究凝胶、乳液、泡沫、油凝胶及新型结构的设计。
• Agri-food systems, food sustainability and food security are treated as quantitative research problems rather than policy commentary农业食品系统、食品可持续性与粮食安全被作为可量化的研究问题，而非政策评论。
• Computational work is welcomed, including simulation, bootstrapping and frontier AI such as foundation models, agentic systems and multimodal learning applied to food problems该刊欢迎计算类研究，包括模拟、自助法以及应用于食品问题的基础模型、智能体系统与多模态学习等前沿人工智能方法。

History

• The journal was launched in 2019 as a gold open access outlet for primary food science research, with no subscription edition and no print ISSN该刊 2019 年创刊，作为食品科学原创研究的金色开放获取平台，不设订阅版，也没有印刷版刊号。
• It publishes on a continuous, article-based model, so accepted papers appear without waiting for an issue to be assembled该刊采用基于单篇文章的连续出版模式，录用论文无需等待期次结集即可上线。
• Its impact factor was 6.269 in 2022, 7.0 in 2024 and 7.7 in 2025该刊影响因子 2022 年为 6.269，2024 年为 7.0，2025 年为 7.7。
• The scope was later sharpened so that survey-type data papers, product development work, clinical nutrition, most nutraceutical studies and meta-analyses are rejected editorially其后范围被明确收紧，调查型数据论文、产品开发、临床营养、多数保健品研究与荟萃分析由编辑部直接拒稿。
• A dedicated artificial intelligence section was added as computational and foundation-model methods became common in food research随着计算与基础模型方法在食品研究中普及，该刊增设了人工智能专门方向。

Editors

• The editor-in-chief is Alejandro G. Marangoni of the University of Guelph in Canada, whose own work spans food materials science, food chemistry, food physics and sustainability现任主编为加拿大圭尔夫大学（University of Guelph）的（Alejandro G. Marangoni），其研究涵盖食品材料科学、食品化学、食品物理与可持续性。
• Seven subject sections each have their own associate editors, covering chemistry and analysis, engineering, gels and interfaces, health and toxicology, microbiology and safety, artificial intelligence, and food physics七个学科方向各设副编辑，分别负责化学与分析、工程、凝胶与界面、健康与毒理、微生物与安全、人工智能以及食品物理。
• Quancai Sun of Macau University of Science and Technology serves as special content editor in addition to his associate editor role澳门科技大学（Macau University of Science and Technology）的（Quancai Sun）除任副编辑外，还担任特别内容编辑。
• The board numbers about 44 members from 15 countries and regions, with Spain, China, Italy, Singapore, Macau and Poland among the largest groups编委会约 44 人，来自 15 个国家和地区，其中西班牙、中国、意大利、新加坡、澳门与波兰人数较多。
• Because the journal is gold open access, every accepted article is immediately free to read and an article processing charge applies由于采用金色开放获取，全部录用论文立即免费阅读，作者需支付文章处理费。