Lwt-food Science and Technology

LWT - Food Science and Technology is an international journal published by Elsevier that has covered food chemistry, biochemistry, microbiology, technology and nutrition since 1968, when it was launched as Lebensmittel-Wissenschaft und Technologie, and it has been fully open access since January 2022, with a 2025 Journal Impact Factor of 7.1.《LWT－食品科学与技术》是（Elsevier）出版的国际期刊，自 1968 年以（Lebensmittel-Wissenschaft und Technologie）之名创刊起，即涵盖食品化学、生物化学、微生物学、加工技术与营养，2022 年 1 月起转为完全开放获取，2025 年影响因子为 7.1。

Scope

• Food chemistry, including the composition, reactions and analysis of food components.食品化学，包括食品组分的组成、反应与分析。
• Food biochemistry, covering enzymes, proteins, lipids and other biochemical aspects of foods.食品生物化学，涵盖酶、蛋白质、脂质与其他食品生化议题。
• Food microbiology, from spoilage and safety to fermentation and probiotics.食品微生物学，从腐败与安全到发酵与益生菌。
• Food technology and processing, including emerging and non-thermal technologies.食品加工技术，含新兴技术与非热加工技术。
• Nutrition as it relates to food science and the food industry.与食品科学及食品工业相关的营养学。
• Contributions should be innovative in approach or methods and must state the significance of the results for the science community or for the food industry, and are welcomed as concise review articles, short reviews, research papers and research notes.论文须在思路或方法上有创新，并须说明结果对科学界或食品工业的意义，体裁包括简明综述、短评、研究论文与研究简报。
• Papers on animal trials, cell cultures, medicinal products, food co-products for non-food use, raw material production and breeding without a link to processability, method or sensor or material development without a food science question, and product characterisation or packaging without food application are outside the scope.动物试验、细胞培养、药品或药用应用、用于非食品用途的食品副产物、与可加工性无关联的原料生产与育种、不以食品科学问题为目标的检测方法或传感器或材料开发、以及不含食品应用的产品表征与包装类论文，均不在收稿范围。

History

• The journal was founded in 1968 as Lebensmittel-Wissenschaft und Technologie and appeared first from London with Academic Press, as the official publication of the Swiss Society of Food Science and Technology.该刊于 1968 年以（Lebensmittel-Wissenschaft und Technologie）之名创刊，最初由（Academic Press）在伦敦出版，为瑞士食品科学与技术学会的会刊。^[1]
• It later carried the English subtitle Food Science and Technology and is indexed by Crossref as LWT - Food Science and Technology.该刊后来加上英文副题（Food Science and Technology），并在（Crossref）中以（LWT - Food Science and Technology）之名收录。
• Original articles were published in English, German or French.早期论文以英文、德文或法文发表。
• The publisher moved from Academic Press to Elsevier, which now issues the journal and holds the copyright.出版方由（Academic Press）转为（Elsevier），现由（Elsevier）出版并持有版权。
• From January 2022 it became a fully open access journal, with an article publishing charge and authors retaining copyright.自 2022 年 1 月起该刊转为完全开放获取，作者支付文章处理费并保留版权。
• It appears with about 24 volumes and 24 issues a year.该刊每年约出版 24 卷、24 期。
• Its Journal Impact Factor moved from 4.952 in 2021 and 6.056 in 2022 to 6.6 in 2024 and 7.1 in 2025.其影响因子由 2021 年的 4.952 与 2022 年的 6.056，变为 2024 年的 6.6 与 2025 年的 7.1。

Editors

• The editor in chief is Rakesh K. Singh of the University of Georgia in the United States.主编为美国（University of Georgia）的（Rakesh K. Singh）。
• An executive editor is Catherine M.G.C. Renard of the National Research Institute for Agriculture, Food and Environment in Nantes, France.执行编辑为法国南特（INRAE）的（Catherine M.G.C. Renard）。
• Editors include Ryszard Amarowicz of the Polish Academy of Sciences, Mustafa Bayram of the University of Gaziantep, Matteo Bordiga of the University of Piemonte Orientale, Judit Krisch of the University of Szeged, Siew Young Quek of the University of Auckland and Brijesh K. Tiwari of Teagasc Ashtown.编辑包括（Polish Academy of Sciences）的（Ryszard Amarowicz）、（University of Gaziantep）的（Mustafa Bayram）、（University of Piemonte Orientale）的（Matteo Bordiga）、（University of Szeged）的（Judit Krisch）、（University of Auckland）的（Siew Young Quek）与（Teagasc Ashtown）的（Brijesh K. Tiwari）。
• A large part of the board is Chinese, including Zhenbo Xu and Haifeng Zhao of South China University of Technology, Guoliang Yan of China Agricultural University, Huhu Wang of Nanjing Agricultural University and Fang Zhong of Jiangnan University.编委会中有大量中国成员，包括（South China University of Technology）的（Zhenbo Xu）与（Haifeng Zhao）、（China Agricultural University）的（Guoliang Yan）、（Nanjing Agricultural University）的（Huhu Wang）与（Jiangnan University）的（Fang Zhong）。
• Board members also come from Brazil, Mexico, India, Iran, Turkey, Croatia, Portugal, Spain, Italy, Poland, Canada, the United States and New Zealand.其他编委来自巴西、墨西哥、印度、伊朗、土耳其、克罗地亚、葡萄牙、西班牙、意大利、波兰、加拿大、美国与新西兰。
• Reviews are concise, and studies that merely characterise foods or packaging without a food application, or that develop analytical methods without a food science question, are not considered.综述篇幅简明；仅作食品或包装表征而无食品应用的研究，或不为解决食品科学问题而开发分析方法的研究，均不予考虑。