Trends in Food Science & Technology

Trends in Food Science & Technology is a peer-reviewed journal published by Elsevier on behalf of the International Union of Food Science and Technology, presenting critical and comprehensive reviews of food science, technology and human nutrition, with a 2025 Journal Impact Factor of 17.4《食品科学与技术趋势》是由（Elsevier）代表国际食品科学技术联盟出版的同行评审期刊，刊载食品科学、技术与人类营养领域的批判性综合综述，2025 年影响因子为 17.4。

Scope

• It publishes critical and comprehensive reviews and commentaries of current technology, food science and human nutrition该刊刊载关于当代技术、食品科学与人类营养的批判性综合综述与评论。
• Its role is to fill the gap between specialized primary journals and general trade magazines其定位是弥合专业原始期刊与大众贸易杂志之间的空隙。
• It focuses on the most promising new research developments and their current and potential food industry applications该刊聚焦最有前景的新研究进展及其当前与潜在的食品工业应用。
• Its topics include novel food materials such as bioactive substances and nutraceuticals extracted from plants其主题包括生物活性物质与从植物中提取的营养保健品等新型食品原料。^[1]
• It covers advances in food engineering and manufacturing including processing, preservation and packaging该刊涵盖食品工程与制造进展，包括加工、保鲜与包装。^[2]
• It covers food fermentation and functional starter cultures for the food industry该刊涵盖食品发酵与面向食品工业的功能性发酵剂。^[3]
• It also covers food safety, traceability and authenticity and advanced methodology such as omics techniques该刊还涵盖食品安全、可追溯性与真实性以及组学等先进方法。
• It primarily publishes critical and comprehensive reviews and does not publish original research papers该刊主要发表批判性综合综述，不发表原创研究论文。

History

• It was established in 1990该刊创刊于 1990 年。
• It is published by Elsevier该刊由（Elsevier）出版。
• It appears monthly该刊为月刊。
• It is indexed in Science Citation Index Expanded and Scopus该刊被（Science Citation Index Expanded）与（Scopus）收录。
• Its Journal Impact Factor rose from 12.563 in 2021 to 17.4 in 2025其影响因子由 2021 年的 12.563 升至 2025 年的 17.4。
• It is an official journal of the International Union of Food Science and Technology该刊是国际食品科学技术联盟的官方期刊。

Editors

• Its Editors-in-Chief are Fidel Toldra of the Institute of Agrochemistry and Food Technology in Valencia, Spain and Rickey Yada of the University of Alberta in Canada其主编为位于西班牙瓦伦西亚的（Institute of Agrochemistry and Food Technology）的 Fidel Toldra 与（University of Alberta）的 Rickey Yada。
• Its senior editor is Indrawati Oey of the University of Otago in New Zealand其高级编辑为（University of Otago）的 Indrawati Oey，位于新西兰。
• Its editors include Sylvain Charlebois of Dalhousie University and Xiaonan Lu of McGill University其编辑包括（Dalhousie University）的 Sylvain Charlebois 与（McGill University）的 Xiaonan Lu。
• Other editors include Yu Fu of Southwest University and Uma D. Palanisamy of Monash University Malaysia其他编辑包括（Southwest University）的 Yu Fu 与（Monash University Malaysia）的 Uma D. Palanisamy。
• Further editors include Anet Rezek Jambrak of the University of Zagreb and Mingqian Tan of Dalian Polytechnic University还有（University of Zagreb）的 Anet Rezek Jambrak 与（Dalian Polytechnic University）的 Mingqian Tan。
• Hang Xiao of the University of Massachusetts Amherst also serves as an editor（University of Massachusetts Amherst）的 Hang Xiao 亦担任编辑。