eFood

eFood is an open-access food science journal published by Wiley on behalf of the International Association of Dietetic Nutrition and Safety, launched in 2020 and covering food chemistry, nutrition, safety, processing and food omics, with a 2025 Journal Impact Factor of 5.7.《电子食品》（eFood）由（Wiley）代表（International Association of Dietetic Nutrition and Safety）出版，2020 年创刊，刊载食品化学、营养、安全、加工与食品组学，2025 年期刊影响因子为 5.7。

Scope

• The stated remit runs from food chemistry and food nutrition to food safety, food processing, sensory and consumer science, food microbiology, toxicology, packaging and quality control.刊物征稿范围自食品化学、食品营养延伸至食品安全、食品加工、感官与消费者科学、食品微生物学、毒理学、包装与质量控制。
• Chemistry of bioactive constituents, flavour formation and the fate of nutrients during storage and processing sits at the centre of the title.生物活性成分化学、风味形成以及贮藏与加工过程中营养物质的去向，构成本刊的核心。
• Food-gut interaction and the effect of diet on host health form a distinct area, alongside nutrition and health claims.食品与肠道相互作用及膳食对宿主健康的影响单列为一个方向，并与营养健康声称并列。
• Safety papers cover contaminants, risk assessment, detection methods and the control of microbial and chemical hazards.食品安全类论文涵盖污染物、风险评估、检测方法以及微生物与化学危害的控制。
• Process design, preservation technologies and intelligent packaging are accepted where the engineering advance is demonstrated.工艺设计、保鲜技术与智能包装，凡能证明其工程学进展者均可录用。
• Food omics, modelling and data-driven approaches to formulation and quality prediction fall inside the scope.食品组学、建模以及面向配方与品质预测的数据驱动方法，亦在收录范围之内。
• Sustainability of food systems, including by-product valorisation and lower-impact processing, is named among the journal's priorities.食品体系的可持续性，包括副产物高值化与低环境影响的加工方式，被列为刊物重点之一。

History

• The title was created by the International Association of Dietetic Nutrition and Safety and is co-organized by Dalian Polytechnic University and Jinan University.本刊由（International Association of Dietetic Nutrition and Safety）创办，并由（Dalian Polytechnic University）与（Jinan University）共同组织。
• Volume 1 opened in 2020 as an online-only publication with no print edition, and six issues now appear each year.第 1 卷于 2020 年以纯在线形式问世，无印刷版，现每年出版六期。
• Atlantis Press provided publishing services on behalf of the association, which owned the copyright and carried responsibility for peer review.（Atlantis Press）曾代表该协会提供出版服务，版权归协会所有，评审亦由协会负责。
• Authors paid nothing in that period because the association subsidised the charges with support from its sponsoring universities.该阶段作者无需付费，相关费用由协会在资助高校支持下补贴。
• In July 2021 the journal was transferred back to its owner and stopped taking submissions at Atlantis Press, and it is now published by Wiley.2021 年 7 月，本刊回归主办方，（Atlantis Press）不再受理投稿，现由（Wiley）出版。
• Under Wiley the licence moved to CC BY and an article publication charge of USD 2,500 applies, with about twenty weeks from submission to publication.转由（Wiley）出版后，许可协议改为（CC BY），并收取 2,500 美元文章处理费，自投稿至出版约需二十周。
• The 2025 Journal Impact Factor is 5.7, unchanged from 2024, ranking it 42/187 in Food Science and Technology in ESCI.2025 年期刊影响因子为 5.7，与 2024 年持平，在（ESCI）食品科学与技术类别中位列 42/187。

Editors

• Wiley lists four editors-in-chief: Ming Du, Weibin Bai, Xiaojun Huang and Chao Zhao.（Wiley）列出的四位主编为（Ming Du）、（Weibin Bai）、（Xiaojun Huang）与（Chao Zhao）。
• Ming Du is a food scientist at Dalian Polytechnic University, one of the two institutions that co-organize the journal.（Ming Du）为（Dalian Polytechnic University）食品科学教授，该校是本刊两家共同组织单位之一。
• Weibin Bai works at the Institute of Food Safety and Nutrition at Jinan University, the other co-organizing institution.（Weibin Bai）任职于（Jinan University）食品安全与营养研究院，即另一家共同组织单位。
• Chao Zhao, at Fujian Agriculture and Forestry University, sits on the board as a representative of a sponsoring university.（Chao Zhao）任职于（Fujian Agriculture and Forestry University），以资助高校代表身份进入编委会。
• Jianbo Xiao of the University of Vigo is recorded as founding editor and Beiwei Zhu of the Chinese Academy of Engineering as honorary editor-in-chief.（University of Vigo）的（Jianbo Xiao）记为创刊编辑，（Chinese Academy of Engineering）的（Beiwei Zhu）为名誉主编。
• Review is single anonymized, the median time to first decision is 13 days and the reported acceptance rate is 22%.评审采用单匿名制，首次决定中位时间为 13 天，官方公布的录用率为 22%。
• The editorial board draws on 27 countries and regions, with strong representation from China, Europe and North America.编委会覆盖 27 个国家与地区，中国、欧洲与北美所占比例突出。