Polish Journal of Food and Nutrition Sciences

Polish Journal of Food and Nutrition Sciences is a quarterly published in Olsztyn since 1992 by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, covering food technology, chemistry, quality and nutrition, with a 2025 impact factor of 2.4 and a CiteScore of 4.5.《波兰食品与营养科学杂志》是波兰科学院动物繁殖与食品研究所（Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences）在奥尔什丁出版的季刊，1992 年起沿用现名，刊载食品工艺与食品化学以及品质与营养方面的研究，2025 年影响因子为 2.4，CiteScore 为 4.5。

Scope

• The journal publishes original, basic and applied papers and review articles on fundamental and applied food research, and it states a preference for work built on an explicit research hypothesis.刊物刊载食品基础研究与应用研究方面的原创论文与综述，并明确偏好以研究假说为出发点的来稿。
• The Food Technology section takes innovative routes to new food products, including biotechnological and microbiological approaches, together with studies of how processing alters food composition and nutritional value.食品工艺栏关注新型食品的开发路径，含生物技术与微生物学层面的工艺创新，也收加工如何改变食品组成与营养价值的研究。
• Food Chemistry covers bioactive constituents of foods, the chemistry of major and minor components, and the analytical methods by which those constituents are identified and measured in real matrices.食品化学栏涵盖食品中的生物活性成分、主要组分与微量组分的化学，以及在实际基质中鉴定与测定这些成分的分析方法。
• The Food Quality and Functionality section handles functional properties, food physics, and the quality, storage and safety of products, with sensory methodologies listed alongside them in the author instructions.食品品质与功能性栏处理功能性质与食品物理，也收产品的品质、贮藏与安全性研究，作者指南把感官方法学列在同一栏下。
• Nutritional Research carries studies that link the major and minor components of food to nutrition outcomes, which keeps the title close to diet and away from clinical medicine.营养研究栏收把食品主要组分与微量组分同营养结局联系起来的研究，刊物因此贴近膳食领域而不涉临床医学。
• A fifth slot called News carries announcements of congresses and miscellanea, and the executive editor handles that material, which keeps the four research sections free of routine notices.第五个栏目名为 News，收会议通告与杂项，由执行编辑处理而非栏目编辑，四个研究栏目因此不必承载这类通告。
• The scope statement carries an unusually long list of what falls outside the journal, and that list is more useful to prospective authors than most such statements.宗旨页还列出一份相当长的排除清单，对准备投稿的人而言，这份清单比多数同类表述更有用。
• Pure data compilations are refused, and so are routine analyses, standard bacteriological methods, and plain determinations of mineral content or proximate composition with no question behind them.纯数据汇编一律不收，常规分析、细菌学标准方法以及没有研究问题的矿物质含量与近似成分测定同样在排除之列。
• Work that reports bioactivity in a food without giving the chemical character of the compounds responsible is turned away, which pushes authors towards isolation and identification first.只谈食品的生物活性却不给出相关化合物化学特征的稿件会被退，作者因此须先做分离与鉴定。
• Nutritional questionnaire surveys are excluded, and so are characterisations of foods bought in a local market, along with papers whose interest stops at a single region or town.营养问卷调查研究不收，从本地市场购得食品的特性描述同样不收，兴趣止于某一地区或城镇的稿件也在排除之列。
• Food law sits outside the remit, and studies that stress agricultural or weather conditions as the driver of food composition are refused on the same ground, however well the data are handled.食品法不在范围之内，强调农业或天气条件决定食品成分的研究同样被拒，数据处理得再细也无济于事。
• Plants grown for non-food uses are excluded, medicinal and therapeutic herbs among them, which keeps the title on the edible side of plant science and leaves pharmacognosy to other journals.非食用用途的植物也在排除之列，药用与疗效植物包括在内，刊物因此守在植物科学的可食一侧，把生药学留给别的刊物。
• Reviews on topics that advance food science and nutrition research in the Baltic Region are singled out as particularly welcome, a regional remit that is unusual for a title with an international board.能推动波罗的海地区食品科学与营养研究的专题综述被特别点名为欢迎来稿，编委如此国际化而仍保留地区性取向，并不常见。
• A review is expected to run to at least 30 pages with 70 references, a floor rather than a ceiling that shows how much ground a review is meant to cover.综述至少 30 页、70 条参考文献，这是下限而非上限，可见刊物期望综述覆盖多大的领域。
• Original papers are capped at 30 pages and 40 references, while conference announcements and letters to the editor are limited to three pages each.原创论文上限为 30 页、40 条参考文献，会议通告与读者来信各限 3 页。
• The abstract may not exceed 250 words and six keywords are allowed, with a title under 150 characters and a running title of no more than 50.摘要不超过 250 词，关键词至多 6 个，题名短于 150 个字符，页眉短题不超过 50 个字符。

History

• The journal was established by the Committee of Food Sciences and the Committee of Human Nutrition Science of the Polish Academy of Sciences, with the Polish Food Technologists' Society and the Polish Society of Nutritional Sciences.刊物由波兰科学院食品科学委员会与人类营养科学委员会同波兰食品工艺师协会以及波兰营养科学学会共同创办。
• The first predecessor, Roczniki Chemii i Technologii Żywności, ran from 1957 to 1974, and its Polish name translates as Annals of Chemistry and Food Technology.第一份前身是 Roczniki Chemii i Technologii Żywności，1957 年至 1974 年出版，这个刊名可译作《食品化学与工艺年鉴》。
• Acta Alimentaria Polonica followed in 1975 and held the field until 1991, and the present title was adopted in 1992, when the Institute in Olsztyn became the publisher.随后在 1975 年改为 Acta Alimentaria Polonica，一直用到 1991 年，现名于 1992 年启用，出版方也改为奥尔什丁的研究所。
• Volume numbering runs through all three names without a break, so 1997 is volume 47 and 2026 is volume 76, one volume to each year, and 1992 brought no fresh start.卷号在三个刊名之间连续沿用，1997 年为第 47 卷，2026 年为第 76 卷，一年一卷，1992 年没有重新起卷。
• Four issues fill each volume, dated March, June, September and December, and the journal describes itself as a quarterly with one volume a year.每卷四期，分别标于 3 月、6 月、9 月与 12 月，刊物自述为一年一卷的季刊。
• Between 2014 and 2018 the electronic version was published by the international house de Gruyter, an arrangement that covered the online edition only, while the Institute kept the title itself.2014 年至 2018 年，电子版由国际出版机构 de Gruyter 负责，这一安排只涉及网络版，刊物本身仍归研究所。
• Submissions now run through the Editorial System, and the contents are delivered on the Journals System platform supplied by Bentus, a Polish company that hosts the site.投稿现经 Editorial System 处理，内容由 Bentus 提供的期刊平台发布，网站也由这家波兰公司托管。
• A grant from the Polish Ministry of Education and Science under the Rozwój czasopism naukowych programme, numbered RCN/SP/0520/2021/1, supported the journal from 2022 to 2024.波兰教育科学部「Rozwój czasopism naukowych」计划下的 RCN/SP/0520/2021/1 项目在 2022 年至 2024 年资助本刊。
• Licensing has shifted twice. Since volume 75 authors publish under CC BY 4.0, while volumes 64 to 74 carried the non-commercial no-derivatives licences, in both the 3.0 and 4.0 versions.许可方式改过两次，第 75 卷起作者以 CC BY 4.0 发表，第 64 至 74 卷用非商业性禁止演绎许可，3.0 与 4.0 两个版本都用过。
• Earlier volumes, 47 to 63, came out under a copyright transfer agreement, so the open licence is a recent layer rather than an original feature of the title.更早的第 47 至 63 卷采用版权转让协议，开放许可因此是后来叠加的一层，并非刊物最初的做法。
• The 2025 Journal Impact Factor is 2.4 and the five-year figure is 2.6, with a CiteScore of 4.5, an SJR of 0.496, a SNIP of 0.719 and 100 points from the Polish ministry.2025 年期刊影响因子为 2.4，五年影响因子为 2.6，CiteScore 为 4.5，SJR 为 0.496，SNIP 为 0.719，波兰科学和高等教育部给出的评分为 100 分。
• Journal Citation Reports places the title at 119 of 187 in food science and technology, a Q3 position in the Science Citation Index Expanded edition, with a JCI of 0.47.期刊引证报告把本刊列在食品科学与技术类 187 种刊物的第 119 位，为 SCIE 版次中的 Q3，JCI 为 0.47。
• Output runs at about 33 articles a year, total citations reach 1528 and the cited half-life is 8.8 years, which suits a field where methods age slowly.年发文约 33 篇，总被引 1528 次，被引半衰期为 8.8 年，这与方法更新缓慢的领域特点相符。
• Impact factors over the past four years read 2.736 for 2022, then 2.3, 2.3 and 2.4, a dip followed by a flat stretch and a slight rise in the final year.近四年影响因子依次为 2022 年的 2.736，2023 年与 2024 年同为 2.3，2025 年为 2.4，先回落，随后持平，末年略有回升。

Editors

• Magdalena Karamać is editor-in-chief and also statistical editor, working from the Department of Chemical and Physical Properties of Food at the Institute in Olsztyn, a double role that keeps statistical checking in-house.主编 Magdalena Karamać 兼任统计编辑，任职于奥尔什丁该研究所的食品化学与物理性质研究室，统计把关因此留在编辑部内部。
• Food Technology is handled by Zeb Pietrasik of the Meat, Food and Bio Processing Branch at Alberta Agriculture and Forestry in Leduc, Canada, and by Alberto Schiraldi of the University of Milan.食品工艺栏由 Zeb Pietrasik 与 Alberto Schiraldi 负责，前者在加拿大 Leduc 的 Alberta Agriculture and Forestry 任职，后者在米兰大学。
• Food Chemistry rests with Ryszard Amarowicz of the same Olsztyn institute, which puts one of the four sections in the publisher's own hands, a pattern repeated on the nutritional side.食品化学栏由同一研究所的 Ryszard Amarowicz 负责，四个栏目里有一个出自出版方本所，营养研究栏也是同样安排。
• Food Quality and Functionality has two editors, Vural Gökmen of Hacettepe University in Ankara and Piotr Minkiewicz of the University of Warmia and Mazury in Olsztyn, pairing a Turkish and a local department.食品品质与功能性栏有两位编辑，一位是安卡拉 Hacettepe University 的 Vural Gökmen，另一位是奥尔什丁瓦尔米亚与马祖里大学（University of Warmia and Mazury in Olsztyn）的 Piotr Minkiewicz，一个栏目因此连着土耳其与本地两个院系。
• Nutritional Research is edited by Jerzy Juśkiewicz of the Olsztyn institute and Luisa Pozzo of the Institute of Agricultural Biology and Biotechnology at CNR in Pisa, Italy.营养研究栏由奥尔什丁本所的 Jerzy Juśkiewicz 与意大利比萨 CNR 农业生物学与生物技术研究所的 Luisa Pozzo 负责。
• Two language editors, Ron Pegg of the University of Georgia and Joanna Molga of the Olsztyn institute, check the English, and Molga also acts as executive editor and runs the News section.语言编辑有两位，一位是佐治亚大学的 Ron Pegg，另一位是奥尔什丁本所的 Joanna Molga，后者同时担任执行编辑并主持 News 栏。
• An advisory board of 19 members serves the 2023 to 2026 term, and the list is published with affiliations, including Wilfried Andlauer, Vita di Stefano and Maria Juana Frias Arevalillo.顾问委员会 2023 至 2026 届共 19 人，名单连同单位一并公布，其中有 Wilfried Andlauer、Vita di Stefano 与 Maria Juana Frias Arevalillo。
• The board spans Switzerland, Italy, Spain, Brazil, Turkey, Greece, Ireland and Poland, with Da-Wen Sun at University College Dublin, Charalampos Proestos in Athens and Henryk Zieliński in Olsztyn.顾问分布很广，瑞士与意大利之外还有西班牙与巴西，土耳其、希腊与爱尔兰也各有人。Da-Wen Sun 在都柏林大学学院，Charalampos Proestos 在雅典，Henryk Zieliński 在奥尔什丁。
• Every submission except a review is first read by the editor-in-chief and the statistical editor. Passing that gate, it goes to the section editor, and the instructions name no blinding model.除综述外，每篇来稿先由主编与统计编辑预评，通过后交栏目编辑，指南没有写明盲审方式。
• The section editor then assigns at least two reviewers, drawn from advisory board members, from names suggested by the author or from other experts in the field.栏目编辑随后指派至少两位审稿人，人选出自顾问委员会、作者推荐的名单或该领域的其他专家。
• Section editor and editor-in-chief decide together whether to accept, to return the paper for revision or to reject it, and revised versions may return to the original reviewers.录用、退修与拒稿三种结果由栏目编辑与主编共同决定，修回稿视需要再交原审稿人复核。
• Authors must name two possible reviewers at submission, one from their own country but outside their institution, the other from abroad, and the suggestion does not bind the editor.作者投稿时须推荐两位候选审稿人，一位在本国但不在本单位，另一位在国外，推荐名单对编辑没有约束力。
• The house order runs from Introduction through Materials and Methods and a combined Results and Discussion to Conclusions, and every manuscript is screened with CrossCheck before it reaches a reviewer.正文依次为引言、材料与方法，接着是合并成章的结果与讨论，最后是结论，每篇稿件在送到审稿人之前先用 CrossCheck 与已发表文献比对。