食品生物技術 SCIE

期刊簡介預計審稿時間： 12周，或約稿

Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.

Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.

Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.

《食品生物技術》是一本國際同行評審期刊，重點關注食品和食品相關生物系統中現代遺傳學、酶促、代謝和基于系統的生化過程的當前和新興發展和應用。目標是幫助在加工階段和農業生產之外生產和改善食品、食品成分和功能性食品。

其他受到強烈關注的領域包括微生物和基于發酵的代謝加工以改善食品、食品微生物組對健康有益、具有健康益處的食品成分的代謝基礎、功能性食品的分子和代謝方法以及食品廢物修復的生化過程。此外，還發表了關于改善食品安全和質量的現代分子、代謝和生化方法的文章。

農業、食品科學和營養研究人員，包括世界各地的食品和生物技術顧問都將受益于《食品生物技術》上發表的研究。已發表的研究和評論可用于進一步的教育和研究計劃，也可應用于食品質量和增值加工挑戰，這些挑戰根據期刊上進行和發表的同行評審的研究不斷發展和擴大。

《Food Biotechnology》(食品生物技術)編輯部通訊方式為TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106。如果您需要協助投稿或潤稿服務，您可以咨詢我們的客服老師。我們專注于期刊咨詢服務十年，熟悉發表政策，可為您提供一對一投稿指導，避免您在投稿時頻繁碰壁，節省您的寶貴時間，有效提升發表機率，確保SCI檢索（檢索不了全額退款）。我們視信譽為生命，多方面確保文章安全保密，在任何情況下都不會泄露您的個人信息或稿件內容。