International Journal of Food Science & Technology

International Journal of Food Science & Technology is a fully open access journal covering the science and the practice of food, published by Oxford University Press for the Institute of Food Science and Technology.《International Journal of Food Science & Technology》是一份覆盖食品科学与实践的完全开放获取期刊，由牛津大学出版社为食品科学与技术学会出版。

It took its present name in 1987, continuing a title that had begun in 1966, and it carries a long run of refereed work.该刊于 1987 年启用现名，接续一份始于 1966 年的刊物，载有一长串经审稿的工作。

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

• Most aspects of food science and technology are covered, and the journal takes work that reaches from pure research to the shop floor.食品科学与技术的多数方面得到覆盖，该刊收载从纯研究一直抵达生产现场的工作。

• Food composition is named, and the journal carries work on the major and minor components of a food.食品成分被点名，该刊刊载食品主要与次要组分方面的工作。

• The nutritional aspect is treated, and the journal admits work on how a component of a food bears on the diet.营养方面得到处理，该刊收载食品的某一组分如何关系到膳食的工作。

• The physiological aspect is weighed, and the journal takes work on what a food does within the body.生理方面受到权衡，该刊收载食品在体内起何作用的工作。

• The sensory aspect is named, and the journal carries work on how a food is tasted, smelled and felt.感官方面被点名，该刊刊载食品如何被品尝、嗅闻与触知的工作。

• Flavour is treated as a subject, and the journal admits work on the compounds that give a food its taste and aroma.风味作为选题得到处理，该刊收载赋予食品滋味与香气的化合物方面的工作。

• The microbiological aspect is covered, and the journal takes work on the organisms that spoil a food or that preserve it.微生物方面得到覆盖，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。

• Food functionality is a named subject, and the journal carries work on what a food does beyond supplying energy.食品功能性是被点名的选题，该刊刊载食品在供能之外起何作用的工作。

• Bioactive constituents are treated, and the journal admits work on a compound of a food that acts on the body.生物活性成分得到处理，该刊收载食品中作用于身体的某一化合物方面的工作。

• Phytochemicals are named, and the journal takes work on the plant compounds that carry a health effect.植物化学物被点名，该刊收载带有健康效应的植物化合物方面的工作。

• The effect of digestion is pursued, and the journal carries work on what a process does to a food after it is eaten.消化的作用受到追问，该刊刊载加工对食入之后的食品有何影响的工作。

• Physical properties are treated, and the journal admits work on how a food behaves under a force or a change of state.物理性质得到处理，该刊收载食品在受力或状态变化下如何表现的工作。

• Food engineering practices are named, and the journal takes work on how a process is designed and how a line is run.食品工程实践被点名，该刊收载工艺如何设计、生产线如何运行的工作。

• Quality assurance is covered, and the journal carries work on how a standard is set and how it is checked.质量保证得到覆盖，该刊刊载标准如何确立、如何被核查的工作。

• Consumer acceptance is part of the remit, and the journal admits work on how a change is received by the people who eat the food.消费者接受度属于收稿范围，该刊收载食品的某项改变如何被食用者接纳的工作。

• Raw material composition is treated, and the journal takes work on what goes into a product before it is made.原料成分得到处理，该刊收载进入产品的物料在其制成之前的情况方面的工作。

• Technical processes are a subject in their own right, and the journal carries experiments meant to improve a practical method.技术工艺本身即是选题，该刊刊载意在改进实用方法的实验。

• Book reviews are admitted, and the journal takes a short account of a work that bears on the field.书评受到收载，该刊收载与领域相关的著作的简短评介。

History

• The line began in 1966, when the Institute of Food Science and Technology put out a title called the Journal of Food Technology.该血脉始于 1966 年，食品科学与技术学会推出了一份名为（Journal of Food Technology）的刊物。

• That earlier title ran from 1966 to 1986, and it reached its twenty-first volume in its final year under the old name.那更早的题名自 1966 年延续到 1986 年，旧名之下最后一年出至第 21 卷。

• In 1987 the journal was renamed, and the volume number was carried straight on, so that the new name began at volume 22.1987 年该刊更名，卷号原样接续，新题名自第 22 卷开始。

• The title was issued at first by Blackwell Scientific Publications in Oxford, and the house was later combined into Wiley-Blackwell.该刊最初由设在牛津的布莱克韦尔科学出版公司发行，该社后来并入威立-布莱克韦尔。

• After seventeen years with that firm the journal moved again, and it has been published by Oxford University Press since January 2025.在该社历经十七年之后，该刊再次易主，自 2025 年 1 月起由牛津大学出版社出版。

• The pair of numbers did not change with the move, and the print and electronic editions kept the same two strings of digits.刊号并未随易主而改变，印本与电子版保留同样的两串数字。

• Twelve issues were gathered into a year in the recent past, and the journal reports a monthly rhythm from 2008 to 2024.在不久之前该刊每年汇集十二期，该刊记录 2008 至 2024 年为月刊节奏。

• The rhythm changed with the new publisher, and the journal now brings out two issues in a year, one for each half.节奏随新出版方而变，该刊如今每年出两期，每半年一期。

• The journal flipped to full open access from January 2025, and every article is now free to read from the moment it appears.该刊自 2025 年 1 月起转为完全开放获取，每篇文章如今自出现那一刻起即可免费阅读。

• A publication charge applies to an accepted paper, and the journal points to the publisher's policy and to its waiver scheme.被录用的论文须缴纳出版费用，该刊指明出版方的政策与减免方案。

• The impact figure has held near three for several editions, standing at 2.6 for 2023 and reaching 3.3 in the 2025 edition.影响因子连续几版维持在 3 附近，2023 年为 2.6，2025 年版为 3.3。

• The journal is indexed in the science citation index expanded, and it is carried in Scopus and in the directory of open access journals.该刊被科学引文索引扩展版收录，并被 Scopus 与开放获取期刊目录收录。

• Special collections are assembled from time to time, and the journal has gathered papers on such subjects as food structure and health.该刊不定期编成专题合集，曾汇集食品结构与健康一类题目的论文。

Editors

• Charles Brennan is editor-in-chief, and he holds a chair in food science and has led a school of science at a university in Australia.（Charles Brennan）担任主编，他拥有食品科学教授席位，并曾在澳大利亚一所大学主持理学院。

• He took the post in 2013, and the journal records that he has held it through the move to the present publisher.他于 2013 年出任此职，该刊记录他在此期间历经转向现出版方。

• Niall Young serves as deputy editor, and the journal lists associate editors drawn from several countries.（Niall Young）担任副编辑，该刊列出数个国家遴请的副编辑。

• A group of honorary associate editors is recruited from early career researchers, and the journal has called for such expressions of interest.该刊从青年研究者中招募一组荣誉副编辑，并曾公开征集此类意向。

• The journal sets out the classes of manuscript it takes, along with the length and 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篇幅与结构。

• Each paper is sent to independent referees, and the review is anonymous on the side of the reviewer.每篇论文送交独立审稿人，评审在审稿人一侧为匿名。

• Authors must declare any competing interest, and the journal states its ethical requirements in full.作者必须声明任何利益冲突，该刊完整说明其伦理要求。

• Plagiarism is checked on each submission, and the journal reports an average of eighteen weeks from submission to publication.每篇投稿都做抄袭检查，该刊报告从投稿到发表平均为十八周。

• The journal is under the editorial control of the institute rather than of the publisher, and the society names the editors.该刊由学会而非出版方掌握编辑权，编辑人选由该学会指定。

• Editorial enquiries are handled by the office of the publisher, and a special collection may be proposed by a group of authors.编辑事务由出版方办公室处理，专题合集可由一组作者提出。

• 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，该刊要求完整写明方法，使另一实验室可以重复。

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

• Work that carries a laboratory finding toward a product is given room, and the journal asks what the carrying adds.把实验室发现带向产品的工作有篇幅可用，该刊追问这一带动增添了何物。

• Studies that report a negative result are taken, since a formulation that failed to work is worth recording.报告阴性结果的研究也在收载之列，因为未能奏效的配方同样值得记录。

• Work on food safety appears among the subjects, and the journal carries papers on how a hazard is kept out of a product.食品安全方面的工作列于选题之中，该刊刊载危害如何被挡在产品之外的工作。