Food Science and Human Wellness

Food Science and Human Wellness is a monthly open access journal published by Tsinghua University Press on behalf of the Beijing Academy of Food Sciences, established in 2012 and covering food science, nutrition, immunology and related interdisciplinary research, with a 2025 Journal Impact Factor of 7.3 and a first-quartile rank of 11th among 114 nutrition and dietetics journals《食品科学与人类健康（英文）》（Food Science and Human Wellness）是由（Tsinghua University Press）代表（Beijing Academy of Food Sciences）出版的月刊开放获取期刊，2012 年创刊，覆盖食品科学、营养学、免疫学及相关交叉研究，2025 年影响因子为 7.3，在 114 种营养与饮食学类期刊中列第 11 位，居第一四分位。

Scope

• The journal aims to provide an international communication platform for the timely dissemination of innovative and influential research papers in food science, nutrition, immunology and interdisciplinary fields该刊致力于提供国际交流平台，及时传播食品科学、营养学、免疫学及交叉学科领域具有创新性与影响力的研究论文。
• Food biochemistry is covered, including basic research on carbohydrates, proteins, fats and enzymes涵盖食品生物化学，包括碳水化合物、蛋白质、脂肪与酶等基础研究。
• Food microbiology is included, spanning food microbial physiology and genetics as well as microbial interactions涵盖食品微生物学，涉及食品微生物生理与遗传以及微生物相互作用。
• Food nutrition and immunology form a third area, covering molecular nutrition, clinical nutrition, bioactive substances and functional evaluation食品营养与免疫学构成第三个方向，覆盖分子营养、临床营养、生物活性物质与功能评价。
• Food security and toxicology are also in scope, with research on safety detection and toxicological evaluation of risk compounds and metals in food products, and on foodborne diseases食品安全与毒理学亦在范围内，包含食品中风险化合物与金属的安全检测和毒理学评价研究，以及食源性疾病研究。
• Through both fundamental and applied research outcomes published worldwide, the journal seeks to unveil the correlations between food science and human health该刊通过刊载世界范围的基础与应用研究成果，力图揭示食品科学与人类健康之间的关联。
• It is a fully open access and peer-reviewed title that publishes research articles as well as review articles in areas of topical interest该刊为完全开放获取的同行评审期刊，发表研究论文以及属于热点领域的综述文章。

History

• Food Science and Human Wellness was established in 2012, with Volume 1, Issue 1 published in December 2012该刊于 2012 年创刊，第 1 卷第 1 期于 2012 年 12 月出版。
• It was created and is sponsored by the Beijing Academy of Food Sciences, an institute that remains the journal's scholarly home该刊由（Beijing Academy of Food Sciences）创办并主办，该研究院至今仍是刊物的学术依托。
• It became the first Chinese journal in food science and nutrition to be indexed by the Science Citation Index, marking a breakthrough for the field in China该刊成为中国食品科技与营养学领域首本被（Science Citation Index）收录的期刊，实现了该领域在国内的突破。
• It was originally published by China Food Publishing Company with production and hosting by Elsevier, and is now produced and hosted on the SciOpen platform of Tsinghua University Press该刊早期由（China Food Publishing Company）出版并由（Elsevier）承担制作与托管，现由（Tsinghua University Press）在其（SciOpen）平台上制作与托管。
• Publication has grown to a monthly rhythm, reaching Volume 15 in 2026, and its Journal Impact Factor was 5.154 in 2021, 8.022 in 2022, 7.4 in 2024 and 7.3 in 2025该刊已发展为月刊，2026 年出版第 15 卷，影响因子 2021 年为 5.154、2022 年为 8.022、2024 年为 7.4、2025 年为 7.3。

Editors

• The Editor-in-Chief is Bin Cong of Hebei Medical University, an academician of the Chinese Academy of Engineering现任主编为（Hebei Medical University）的 Bin Cong，系中国工程院院士。
• The founding Editor-in-Chief was Rui Hai Liu of Cornell University in the United States, a food science professor known for work on functional foods and chronic disease risk创刊主编为美国（Cornell University）的 Rui Hai Liu，这位食品科学教授以功能性食品与慢性病风险研究著称。
• The editorial board is large and international, drawing members from China, the United States, Canada, the United Kingdom, Ireland, Australia, Singapore and Brazil编委会规模庞大且具国际性，成员来自中国、美国、加拿大、英国、爱尔兰、澳大利亚、新加坡与巴西。
• Board members include Bao-Guo Sun of Beijing Technology and Business University, Fereidoon Shahidi of Memorial University of Newfoundland and Da-Wen Sun of University College Dublin编委包括（Beijing Technology and Business University）的 Bao-Guo Sun、（Memorial University of Newfoundland）的 Fereidoon Shahidi 以及（University College Dublin）的 Da-Wen Sun。
• Authors retain copyright and grant Tsinghua University Press a license to publish, with articles freely available online immediately upon publication作者保留版权并授予（Tsinghua University Press）出版许可，文章一经发表即在线免费开放。
• The journal regularly commissions special issues, with calls for papers on themes such as precision nutrition for chronic disease prevention and food toxicology and risk assessment该刊定期策划专刊，就慢病预防的精准营养、食品毒理学与风险评估等主题征稿。