Food Research International

Food Research International (Food Res. Int.) is a food science journal published by Elsevier, using its present name since 1992 and continuing the volume numbering of its predecessors. It concentrates on interdisciplinary research in food chemistry, microbiology and safety, engineering and nutrition, appears about twenty-four times a year, and had a 2025 impact factor of 8.8.《国际食品研究》（Food Research International''''，缩写 Food Res. Int.''）是爱思唯尔出版的食品科学刊物，1992 年起用现名并承接前身卷号。该刊以食品化学、微生物与安全、工程与营养的跨学科研究为主，现为每年约二十四期，二〇二五年影响因子为 8.8。

Scope

The journal's editorial stance is that food has to be treated as a complete system: however striking a single measure, a paper has to interpret chemical, microbiological, engineering or nutritional findings within the food system. Coverage runs across the main branches of food science and concentrates on:本刊的取稿立场是「面向食品作为完整体系」：一篇论文不论单项指标多么突出，都要把化学、微生物、工程或营养的发现放回食品体系中去解释。收文覆盖食品科学的主要分支，重点包括：

• Food chemistry and physical properties: food components and interactions, structure and rheology, flavour and colour chemistry, and chemical changes during processing.食品化学与物性： 食品组分与相互作用、结构与流变、风味与色泽化学、加工过程中的化学变化。

• Food microbiology and safety: spoilage and pathogenic organisms, microbiomes and fermentation, food safety risk assessment, and traceability and rapid detection.食品微生物与安全： 腐败与致病微生物、微生物组与发酵、食品安全风险评估、溯源与快速检测。

• Food toxicology: contaminants and residues, natural toxins and process by-products, exposure assessment and limits, and toxicological evaluation methods.食品毒理： 污染物与残留、天然毒素与加工副产物、暴露评估与限值、毒理评价方法。

• Food engineering and materials science: processing and preservation, packaging materials and active packaging, transport phenomena and process modelling, and nanotechnology and delivery systems.食品工程与材料科学： 加工与保藏技术、包装材料与活性包装、传递现象与过程建模、纳米技术与递送体系。

• Sensory and quality: sensory evaluation methods, instrumental characterisation of texture and flavour, quality control and shelf life, and consumer research.感官与品质： 感官评价方法、质构与风味的仪器表征、品质控制与货架期、消费者研究。

• Health and nutrition: functional factors and bioactives, nutrient bioavailability, diet and health outcomes, and foods for specific groups.健康与营养： 功能因子与生物活性、营养素的生物利用度、膳食与健康结局、特殊人群食品。

The journal is hybrid, and the publisher reports seven days to first decision, forty days to a decision after review, 107 days to acceptance and three days from acceptance to online, the first-decision figure including editorial screening本刊为混合出版，出版方公布的时效为投稿至首次决定七天、复审后决定四十天、投稿至接收一百零七天、接收至上线三天，其中首次决定包含编辑部初筛，录用比例未公布；出版方变更年份未见官方记载。 no acceptance rate is published. The year of any change of publisher is not officially recorded.^[1]

History

• Lineage and present name (1992): the journal's line begins with the Canadian Institute of Food Technology Journal, volumes 1 to 4 from 1968 to 1971, which became the Canadian Institute of Food Science and Technology Journal, volumes 5 to 24 from 1972 to 1991, after the institute changed its name. The present name took effect in 1992, continuing from volume 25.谱系与现名启用（1992年）： 本刊谱系起于 1968 年的《加拿大食品技术学会杂志》（第 1 至 4 卷，1968 至 1971 年），1972 年随学会改名而改用《加拿大食品科学与技术学会杂志》（第 5 至 24 卷，1972 至 1991 年），1992 年起启用现名并承接第 25 卷。^[2]

• Correction: the Journal of Food Science does not form part of this journal's line. It is a separate title published by the Institute of Food Technologists with Wiley and remains in publication, so accounts conflating the two do not hold.更正说明： 本刊谱系中不含有《食品科学杂志》，后者为（IFT）与约翰威立旗下独立刊物且仍在出版，把两者相混的说法不成立。

• Frequency and scale: the journal grew from about ten issues a year to twelve, and from 2024 to about twenty-four a year, reaching volumes 199 to 222 in 2025. The rapid increase in volume numbering reflects growth in submissions in food science.刊期与体量： 本刊由每年约十期增至十二期，2024 年起约为每年二十四期（2025 年为第 199 至 222 卷），卷号的快速加密对应食品科学投稿量的增长。^[3]

• Metrics and indexing: the impact factor is 8.8 and the CiteScore 13.4 on the publisher's journal insights page. The journal is indexed in the Science Citation Index Expanded, Scopus and MEDLINE.指标与收录： 影响因子 8.8、引用分数 13.4（出版方期刊指标页）；本刊被科学引文索引扩展版、Scopus 与 MEDLINE 收录。

Editors

The present editor comes from the State University of Campinas in Brazil. The publisher's site gives neither the year of appointment nor any list of past editors, so neither the founding editor nor previous editors can be established from official sources.本刊现任主编来自巴西坎皮纳斯州立大学；出版方官网既未公布就任年份，也未公布历任主编名单，因此该刊的首任与历任主编均无官方依据。^[4]

• Present editor-in-chief: Anderson Sant'Ana of the State University of Campinas works on food microbiology and food safety. Neither the year of appointment nor the list of past editors is published on the official pages.现任主编： （Anderson Sant'Ana）供职于坎皮纳斯州立大学，研究方向为食品微生物学与食品安全；就任年份与历任主编名单均未在官方页面公布。

• Role in the field: continuing the line of the Canadian institute's journal, it is one of the few food science titles covering the whole chain from raw material to consumption, and its processing and safety research is often taken up directly by industry.学科角色： 本刊承加拿大食品科学学会刊的谱系而来，是食品科学领域少数覆盖从原料到消费全链条的综合性刊物，其加工与安全类研究常被产业界直接采用。