Journal of Future Foods

Journal of Future Foods is a peer-reviewed open access journal of food science and technology, founded in 2021 and published by KeAi Communications Co. Ltd. for the Beijing Academy of Food Sciences, with a 2025 impact factor of 10.6（Journal of Future Foods）是一本食品科学与技术领域的同行评审开放获取期刊，2021 年创刊，由（KeAi Communications Co. Ltd.）出版、北京食品科学研究院主办，2025 年影响因子为 10.6。

Scope

• The journal reports the latest research results of high technology in food science and welcomes submissions that drive the field towards whole food nutrition, intelligence and high technology该刊报道食品科学领域高新技术的最新研究成果，欢迎推动食品科学走向全食品营养、智能化与高新科技的投稿。
• It is dedicated to disseminating cutting-edge fundamental food science research, exploring frontier issues of future food research and developing disruptive technologies in the food field该刊致力于传播前沿食品科学基础研究，探索未来食品研究的前沿议题，并开发食品领域的颠覆性技术。
• Featured topics include food bio-manufacturing, sensory and oral processing of foods, precision nutrition, and high technology such as nanotechnology, histology and 3D printing特色主题包括食品生物制造、食品感官与口腔加工、精准营养，以及纳米技术、组织学与 3D 打印等高新技术。
• Coverage also extends to intelligent equipment, food safety big data such as blockchain, traceability and risk assessment, and smart and green food packaging coupled with sensors, indicators and radio frequency identification覆盖范围还延伸至智能装备、区块链与追溯及风险评估等食品安全大数据，以及与传感器、指示器和射频识别相结合的智能绿色食品包装。
• Cross-disciplinary research is encouraged on new food materials and ingredients, medicine and food homology, food hazard screening and digitalisation in the food supply chain该刊鼓励关于新食品原料、药食同源、食品危害筛查与食品供应链数字化的跨学科研究。
• A review of plant-based raw materials for food 3D printing published by the journal exemplifies its interest in sustainable materials and personalized nutrition该刊发表的食品 3D 打印植物基原料综述体现了其对可持续原料与个性化营养的关注。^[1]
• A critical review of bioactive substances from sea food and their health-promoting effects reflects the journal's attention to marine functional foods一篇关于海洋食品生物活性物质及其健康促进作用的重要评论反映了该刊对海洋功能食品的关注。^[2]
• Research on SERS-tag technology for food safety detection illustrates the journal's engagement with advanced sensing methods关于食品安全检测 SERS 标签技术的研究体现了该刊对先进传感方法的关注。^[3]

History

• The journal was founded in 2021 and is hosted by the Beijing Academy of Food Sciences under the supervision of Beijing Shounong Food Group该刊于 2021 年创刊，由北京食品科学研究院主办、北京首农食品集团有限公司主管。
• Its editorial office is operated by China Food Publishing Co. together with the editorial team of the Chinese journal Food Science编辑部由中国食品杂志社与《食品科学》编辑部团队共同运营。
• The journal has been fully open access since its first volume and is hosted on the ScienceDirect platform该刊自创刊起即实行全面开放获取，全文托管于（ScienceDirect）平台。
• The journal is indexed in Scopus, DOAJ, FSTA and CABI, and it entered the Emerging Sources Citation Index in December 2023该刊已被 Scopus、DOAJ、FSTA 与 CABI 收录，并于 2023 年 12 月进入 ESCI。
• In September 2023 the journal was selected for the China Science and Technology Journals Excellence Action Plan high-starting new journal project and received the KeAi New Comer Award2023 年 9 月该刊入选中国科技期刊卓越行动计划高起点新刊项目，并获科爱出版社颁发的（New Comer Award）。
• Its first impact factor was 5.2 and the 2024 value reached 7.2 with a rank of 17/181 in the food science and technology category, before rising to 10.6 in 2025其首个影响因子为 5.2，2024 年影响因子达 7.2 并在食品科学与技术类别排名 17/181，2025 年升至 10.6。
• Publication frequency moved from quarterly to bimonthly as the journal grew, and volume 7 appeared in 2027随着刊物发展该刊由季刊改为双月刊，2027 年已出版至第 7 卷。

Editors

• Geoffrey Ivan Neil Waterhouse of the University of Auckland in New Zealand is the Editor-in-Chief新西兰奥克兰大学的（Geoffrey Ivan Neil Waterhouse）担任主编。
• Senior editors are Zhong-Li Pan of the University of California Davis and Jian-She Chen of Zhejiang Gongshang University资深编辑为加州大学戴维斯分校的（Zhong-Li Pan）与浙江工商大学的（Jian-She Chen）。
• Scientific editors include Xin-Hui Xing of Tsinghua University, Klaus W. Lange of the University of Regensburg and Shi-Ming Li of Rutgers the State University of New Jersey科学编辑包括清华大学的（Xin-Hui Xing）、雷根斯堡大学的（Klaus W. Lange）与罗格斯州立新泽西大学的（Shi-Ming Li）。
• Managing editor Yong Sun works at China Food Publishing Co.管理编辑（Yong Sun）供职于中国食品杂志社。
• The editorial board gathers 195 members from around the world, including Alejandro G. Marangoni of the University of Guelph, Da-Wen Sun of University College Dublin and Fereidoon Shahidi of Memorial University of Newfoundland编委会汇集了 195 位全球成员，包括圭尔夫大学的（Alejandro G. Marangoni）、都柏林大学学院的（Da-Wen Sun）与纽芬兰纪念大学的（Fereidoon Shahidi）。
• Associate editors are based in China, the United States, the United Kingdom, Denmark and France, among other countries副编辑分布于中国、美国、英国、丹麦与法国等国。