About The Section
Food Science
Publishes original research articles, letters, case reports, reviews/mini-reviews and guest edited thematic issues on various topics related to food science in China, while contributions from abroad are also welcome.
The Food Science section of the journal Current Chinese Science publishes original research articles, letters, reviews/mini-reviews and guest edited thematic issues on various topics related to food science.
This section is not limited to a specific aspect of the field but is instead devoted to a wide range of sub fields in the area. Articles of a multidisciplinary nature are particularly welcome. Submissions in the following areas related to food science are of special interest to the readers of this journal:
• Food bioscience• Food chemistry
• Food composition and analysis
• Food engineering
• Food hydrocolloids
• Food microbiology
• Food packaging and shelf life
• Food preservation
• Food processing
• Food quality and preference
• Food safety
• Food technology
• Functional foods
• Others
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Section: Food Science
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