Food Bioscience

Food Bioscience is a peer-reviewed journal published by Elsevier, launched in March 2013, covering bio-related food research, with a 2025 Journal Impact Factor of 6.2《食品生物科学》（Food Bioscience）是（Elsevier）出版的同行评审期刊，2013 年 3 月创刊，聚焦生物相关的食品研究，2025 年影响因子为 6.2。

Scope

• The journal provides a forum for recent developments in bio-related food research, covering fundamental and applied research worldwide with special attention to ethnic and cultural aspects of food bioresearch期刊为生物相关食品研究的最新进展提供论坛，覆盖全世界的基础与应用研究，并特别关注食品生物研究的民族与文化维度。
• Topics include the biochemical, biophysical and biological properties of foods, ingredients and components主题包括食品、配料与组分的生化、生物物理与生物学性质。
• The mechanisms of functional foods and ingredients are covered, embracing both novel and traditional fermented foods覆盖功能食品与配料的作用机制，兼收新型与传统发酵食品。
• Genetic, cellular and molecular biology germane to food production and processing fall within the scope与食品生产加工相关的遗传学、细胞与分子生物学亦在收录之列。
• Foodomics is a signature area, spanning genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans食品组学是标志性领域，涵盖食品的基因组学、蛋白质组学、代谢组学、营养基因组学与化学基因组学及其与人体的相互作用。
• Biomaterials for food-related systems are covered, such as food packaging, food analysis and the delivery of nutraceuticals and functional foods覆盖面向食品相关系统的生物材料，如食品包装、食品分析以及营养品与功能食品的递送。
• The journal publishes full papers, review articles, mini-reviews and short communications, all of which are fully peer-reviewed期刊发表完整论文、综述文章、小型综述与短通讯，全部经完整的同行评审。

History

• The journal published its first volume in March 2013, opened by a welcome editorial signed by Joe M. Regenstein of Cornell University该刊于 2013 年 3 月出版第一卷，由康奈尔大学的（Joe M. Regenstein）署名的欢迎词开启。^[1]
• It is published under print ISSN 2212-4292 and electronic ISSN 2212-4306期刊印刷版 ISSN 为 2212-4292，电子版为 2212-4306。
• Its publication pace has accelerated from four volumes per year at launch through six volumes in 2024 to twelve volumes per year since 2025, with articles numbered continuously within each volume and no issue structure出版节奏不断加快，创刊初期每年 4 卷，2024 年增至 6 卷，2025 年起每年 12 卷，各卷内文章连续编号、不设期号。
• It operates a hybrid model with an article publishing charge of 3,380 US dollars for the open access route期刊实行混合出版模式，开放获取通道的文章出版费为 3380 美元。
• Its Journal Impact Factor rose from 4.24 in 2021 through 5.318 in 2022 and 5.9 in 2024 to 6.2 in 2025其影响因子由 2021 年的 4.24 经 2022 年的 5.318 与 2024 年的 5.9 升至 2025 年的 6.2。
• In the 2025 Journal Citation Reports it ranks 37th among 187 journals in food science and technology in the first quartile, and its annual output has grown to more than two thousand articles在 2025 年《期刊引证报告》中，它位列食品科学与技术类 187 刊第 37 位、属第一分区，年发文量已增长至两千余篇。

Editors

• The journal is led by two Editors-in-Chief, Jian Chen of Jiangnan University in Wuxi and Giuseppe Spano of the University of Foggia in Italy期刊由两位主编领衔，分别是无锡江南大学的（Jian Chen）与意大利福贾大学的（Giuseppe Spano）。
• Bo Jiang of Jiangnan University serves as receiving editor, with Wenyuan Jin as assistant editor and Yue Zhou as managing editor at the State Key Laboratory of Food Science and Technology江南大学的（Bo Jiang）任接收编辑，（Wenyuan Jin）与（Yue Zhou）分任助理编辑与管理编辑，依托食品科学与技术国家重点实验室。
• The nine associate editors come from nine countries, including Analia Abraham of Argentina, Hyun Jin Park of Korea University, Hitomi Kumagai of Nihon University and Youling Xiong of the University of Kentucky九位副主编来自九个国家，包括阿根廷的（Analia Abraham）、高丽大学的（Hyun Jin Park）、日本大学的（Hitomi Kumagai）与肯塔基大学的（Youling Xiong）。
• The thirty-two editorial board members span sixteen countries, led by China with seven and the United States and Canada with four each, and include Fereidoon Shahidi of Memorial University of Newfoundland and Yoshinori Mine of the University of Guelph32 位编委来自 16 个国家，以中国 7 位居首，美国与加拿大各 4 位，成员包括纽芬兰纪念大学的（Fereidoon Shahidi）与圭尔夫大学的（Yoshinori Mine）。
• In the 2022 editorial board listing the whole team comprised forty-six members按 2022 年编委页口径，整个编辑团队共 46 位成员。
• The journal follows a single anonymized review process, with submissions typically sent to a minimum of two independent reviewers期刊实行单盲评审，投稿通常送至少两位独立审稿人评审。