International Journal of Food Science

International Journal of Food Science is an open access journal published by John Wiley & Sons, and it carries research and review articles across the whole of food science.《International Journal of Food Science》是一份由约翰威立出版的开放获取期刊，刊载覆盖整个食品科学的研究与综述文章。

It was launched in 2013 and has moved to the publisher's forward list, where journals are run with a streamlined editorial process.该刊于 2013 年创办，现已并入出版方的（Forward）名录，该名录下的刊物采用简化的编辑流程。

In the 2025 edition of the journal citation report it holds an impact factor of 3.3, and it stands in the second quartile of food science and technology.在 2025 年版期刊引证报告中，该刊的影响因子为 3.3，在食品科学与技术类目列第二区。

Scope

• The journal is multidisciplinary, and work from any branch of food science is considered so long as it bears on the subject.该刊是多学科刊物，食品科学任何分支的工作只要切题便予考虑。

• Food shelf life and spoilage are named, and the journal takes work on how a product is kept wholesome over time.食品货架期与腐败被点名，该刊收载关于产品如何长期保持完好的工作。

• Food engineering is part of the remit, and the journal admits work on how a process is designed and how equipment is made to behave.食品工程属于收稿范围，该刊收载工艺如何设计、设备如何达到预期表现的工作。

• Handling and processing are treated, and the journal carries work on how a raw material is turned into a finished food.处理与加工得到处理，该刊刊载原料如何被变为成品食品的工作。

• Food quality and safety are central, and the journal takes work on how a hazard is detected and how a standard is met.食品质量与安全是核心，该刊收载关于危害如何检出、标准如何达成的工作。

• Food sustainability is part of the remit, and the journal admits work on how a supply is kept within its means.食品可持续性属于收稿范围，该刊收载供应链如何被约束在自身承载能力之内的工作。

• Alternative proteins are named, and work on plant, fungal and cultured sources is admitted alongside conventional ones.替代蛋白被点名，关于植物、真菌与培养来源的工作与传统来源一并受到收载。

• Nutraceuticals are treated, though the journal draws a line and declines work that turns to medicine and to clinical treatment.营养保健品得到处理，但该刊划出界限，谢绝转向医学与临床治疗的工作。

• Three dimensional food printing is among the subjects, and the journal follows how a structure is built layer by layer.三维食品打印列于选题之中，该刊追踪结构如何被逐层构建。

• Artificial intelligence and the future of food are named, and the journal carries work on how computation is applied to a supply chain.人工智能与食品的未来被点名，该刊刊载计算如何应用于供应链的工作。

• Food microbiology is covered, and the journal takes work on the organisms that spoil a food or that preserve it.食品微生物学得到覆盖，该刊收载使食品腐败或使其得以保存的微生物方面的工作。

• Nutritional research is admitted so long as it stays within food science, and the journal asks how a diet is composed rather than how a disease is treated.营养研究只要仍属食品科学即为收载，该刊追问膳食如何构成，而非疾病如何治疗。

• Analytical method is treated as a subject, and the journal carries work on how a component is measured reliably.分析方法作为选题得到处理，该刊刊载组分如何被可靠测定的工作。

• Case reports are not taken, and the journal asks for work that bears on a process or a material rather than on one instance.病例式报告不予收载，该刊要求针对某项工艺或材料而非单一事例的工作。

History

• The journal was launched in 2013 by Hindawi Publishing Corporation, and it appeared as an open access title from its first volume.该刊于 2013 年由欣达维出版公司创办，自首卷起便以开放获取刊物的形式出现。

• It was carried for a time on the Hindawi platform, and it later moved to John Wiley & Sons as the two firms were brought together.该刊一度在欣达维平台上运行，后随两家公司归并而转入约翰威立名下。

• The title kept its two numbers through the move, and the print and electronic editions share the same pair.该刊在变更中保留了两个刊号，印本与电子版共用同一对。

• One volume now falls to each year, and the volume number follows the year itself, so that volume 2024 is the volume of 2024.如今每卷对一年，卷号即随年份，2024 卷即 2024 年那一卷。

• The publisher lists the title in its forward list, a group of journals run with a shortened path from acceptance to publication.出版方把该刊列入（Forward）名录，该名录下的刊物在从录用到发表之间采用缩短的路径。

• Objectionable practices have been handled under the publisher's rules, and the journal's record includes corrections and withdrawals.不合规的做法按出版方的规则处理，该刊的记录中包含更正与撤稿。

• The impact figure has risen in recent editions, standing at 2.7 for 2023 and reaching 3.3 in the 2025 edition.影响因子在近期各版中上升，2023 年为 2.7，2025 年版为 3.3。

• The journal is indexed in the emerging sources citation index, and it is carried in Scopus and in the directory of open access journals.该刊被新兴资源引文索引收录，并被 Scopus 与开放获取期刊目录收录。

• It is also carried in PubMed and in PubMed Central, where its articles are free to read and are preserved.该刊亦被 PubMed 与 PubMed Central 收录，其文章在其中免费阅读并受保存。

• Scientific content is abstracted in the chemical abstracts service and in the food science and technology abstracts.科学内容被化学文摘服务与食品科学与技术文摘收录。

• Special issues are assembled around themes, and the journal has gathered work on such subjects as alternative proteins.该刊围绕主题编成专刊，曾汇集替代蛋白一类题目的工作。

Editors

• Giorgia Spigno of the Università Cattolica del Sacro Cuore in Italy is chief editor, and her own field is the sustainable processing of food.意大利圣心天主教大学的（Giorgia Spigno）担任主编，其本人领域为食品的可持续加工。

• An assistant editor works from the publisher's office, and the journal names that person as the contact for the editorial office.一位助理编辑在出版方的办公室工作，该刊将其列为编辑部的联络人。

• A body of academic editors shares the handling of papers, and the journal lists members from New Zealand, Pakistan, India, Brazil and Turkey among others.一组学术编辑分担稿件处理，该刊列出的成员来自新西兰、巴基斯坦、印度、巴西与土耳其等地。

• Manuscripts are submitted through the publisher's system, and those that do not meet the instructions are returned before review.稿件通过出版方的系统投递，不符合说明的会在评审之前退回。

• Each paper is sent to a single anonymous referee, and the journal reports that a submission reaches a first decision in about eleven weeks.每篇论文送交一位匿名审稿人，该刊报告从投稿到首次决定约为十一周。

• The journal sets out the classes of manuscript it takes, along with the structure each of them should follow.该刊列明所收稿件的类别，以及各类别应遵循的结构。

• An open access charge is levied on an accepted paper, and the journal publishes the amount on its own pages.被录用的论文须缴纳开放获取费用，该刊在自身页面上公布金额。

• A waiver and discount scheme is offered to authors from certain countries, and the journal points to the publisher's scheme.该刊向某些国家的作者提供费用减免，并指明出版方的相关方案。

• Authors keep the copyright of their work, and every article is released under a licence that allows reuse with attribution.作者保留其作品的著作权，每篇文章以允许署名再用的许可发布。

• Ethical requirements are set out in full, and the journal requires a declaration of any competing interest.伦理要求有完整说明，该刊要求声明任何利益冲突。

• Similarity checking is applied to each submission, and the journal records the service it uses for the purpose.每篇投稿都做相似度检查，该刊记录了为此使用的服务。

• The journal is read by food technologists and by nutrition scientists, by microbiologists and by process engineers, and it writes for all of them.该刊的读者既有食品技术专家与营养科学家，也有微生物学家与工艺工程师，它为这几类人写作。

• Work that weighs a process against its cost and its footprint is welcomed, and the journal carries papers on how a line is made leaner.把工艺与其成本、足迹相权衡的工作受到欢迎，该刊刊载使生产线更为精简的论文。

• Studies that report a negative result are taken, since a treatment that fails to preserve a food is worth knowing about.报告阴性结果的研究也在收载之列，因为未能保存食品的处理同样值得知道。

• Sensory work appears among the subjects, and the journal asks how a change in a process is perceived by the people who eat the food.感官评价列于选题之中，该刊追问工艺的改变如何被食用者感知。

• The journal keeps its reviews distinct from its original reports, and a reader can tell from the rubric which is which.该刊把综述与原始报告区分开来，读者可从栏目看出何者为何者。

• Where a claim rests on a measurement, the journal asks that the method be stated in full so that another laboratory can repeat it.论断若依赖某项测定，该刊要求把方法完整写明，使另一实验室可以重复。

• The journal follows the publisher's policy on research integrity, and it records corrections and withdrawals where they arise.该刊遵循出版方的研究诚信政策，出现更正与撤稿时予以记录。

• Papers that bridge food science and another field are given room, and the journal asks what the crossing adds to either side.连接食品科学与另一领域的论文有篇幅可用，该刊追问这一跨越给两侧各添了什么。