Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture (commonly abbreviated as J. Sci. Food Agric.) is the journal of the Society of Chemical Industry, founded in January 1950 and now published on its behalf by Wiley in fifteen issues a year. Its centre of gravity is the agriculture-food interface, interdisciplinary work is what it champions, and its readership spans academia and industry.《食品与农业科学杂志》（Journal of the Science of Food and Agriculture，常用缩写为 J. Sci. Food Agric.）是英国化学工业协会（SCI）的机关刊，1950 年 1 月创刊，现由威立出版（Wiley）代为出版，每年 15 期。刊物的重心在农业与食品的接口地带，推崇跨学科的研究，读者横跨学界与产业界。

Scope

The journal covers the full chain of food and agricultural science, and its stated directions are:刊物收文覆盖食品与农业科学的全链条，按官方口径的主要方向包括：

• Food, health and nutrition: nutritional components, functional factors and health effects.食品健康与营养： 营养成分、功能因子与健康效应。
• Food quality and safety: quality assessment, authenticity, detection of adulteration and risk evaluation.食品品质与安全： 品质评价、真实性、掺伪鉴别与风险评估。
• Food engineering and materials: processing technology, new materials and packaging.食品工程与材料： 加工技术、新材料与包装。
• Sustainable production: agricultural systems, resource use and environmental impact.可持续生产： 农业系统、资源利用与环境影响。
• Article types: research papers, reviews, mini-reviews, perspectives and spotlights, with interdisciplinary work at the interface especially encouraged.文章类型： 研究论文、综述、小综述、观点与亮点文章，鼓励接口地带的交叉工作。

History

• Founding (1950): the journal was founded by the Society of Chemical Industry, established in London in 1881, and volume 1 appeared in January 1950, monthly from the start.创刊（1950年）： 刊物由 1881 年创立于伦敦的化学工业协会创办，1950 年 1 月出版第 1 卷，创刊初期为月刊。
• Frequency: the journal ran monthly from 1950 to 1986, moved to sixteen issues a year from 1987 to 1991, and settled at fifteen from the 1990s onward.刊期演变： 1950 至 1986 年为月刊，1987 至 1991 年增至每年 16 期，1990 年代起定为每年 15 期并保持至今。
• Sister journal: the Society also runs JSFA Reports, which takes sound papers that fall short of this journal's novelty threshold, and authors submitting here may be offered a transfer, giving them a second and quicker chance.姊妹刊： 协会另设JSFA Reports，接收未达本刊新颖性门槛但扎实的稿件，投稿本刊的论文可被建议转投，作者由此多一次快速机会。
• Editors-in-chief: Sandra Schmöckel of the University of Hohenheim in Germany and Andrew Waterhouse of the University of California, Davis share the chair, standing for food science and grape and wine chemistry respectively.现任主编： 刊物由德国霍恩海姆大学的桑德拉·施默克尔（Sandra Schmöckel）与加州大学戴维斯分校的安德鲁·沃特豪斯（Andrew Waterhouse）共同主持，两人分别代表食品科学与葡萄酿造化学。
• Metric trend: the impact factor rose from 2.6 in 2019 to 4.0 in 2025, placing the journal in the second to third quartile of multidisciplinary agriculture, applied chemistry and food science.指标走势： 影响因子由 2019 年的 2.6 升至 2025 年的 4.0，在农业综合、应用化学与食品科技三个类目中列二至三区。

Editors

The journal runs on two editors-in-chief, with a board covering both the food and the agricultural side. No acceptance rate or review duration is published.刊物实行双主编制，编委会覆盖食品与农业两侧；出版方未公布录用比例与审稿时长。

• Division of labour: Schmöckel covers the European side from the University of Hohenheim and Waterhouse the North American side from the University of California, Davis, the two being food science and wine chemistry scholars respectively.双主编的分工： 施默克尔在德国霍恩海姆大学主持欧洲一侧的学术事务，沃特豪斯在美国加州大学戴维斯分校主持北美一侧，二人分别是食品科学与葡萄酒化学方向的学者。
• Transfer to the sister title: JSFA Reports takes sound work short of the novelty threshold, and editors may propose the transfer at triage, sparing authors a fresh full submission.姊妹刊分流： JSFA Reports 承担未达新颖性门槛的扎实稿件，编辑在初审阶段即可建议转投，作者无需重新走完整流程。
• The Society: the Society of Chemical Industry was founded in London in 1881 and established in New York in 1894, an independent body linking science with business whose membership runs to more than seventy countries.协会背景： 化学工业协会 1881 年创立于伦敦、1894 年落地纽约，是连接科学与工商业的独立团体，会员遍及七十多个国家。
• Readership: agronomists, food scientists, agricultural scientists, biologists, organic chemists and environmental scientists, alongside readers in industry and policy.读者对象： 农学家、食品科学家、农业科学家、生物学家、有机化学家与环境科学家，以及产业与政策层面的读者。