Current Opinion in Food Science

期刊简介：The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:The views of experts on current advances in food science in a clear and readable form.Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.Division of the subject into sectionsThe subject of food science is divided into themed sections, each of which is reviewed once a year.Food Physics and Materials Science,Food Engineering and Processing,Food Toxicology,Food Chemistry and Biochemistry,Food Bioprocessing,Food Microbiology,Food Safety,Food Mycology,Sensory Sciences and Consumer Behavior,Functional Foods and Nutrition,Foodomics Technologies,Innovations in Food Science.

【译文】当前观点期刊的开发源于对专家越来越难以跟上其学科领域不断扩大的信息量的认识。在《当前观点在食品科学》中，我们通过系统的方式帮助读者：以清晰易读的形式提供专家对食品科学当前进展的观点。对最有趣的论文的评价，由专家注释，来自大量原始出版物。将主题分为部分，食品科学主题分为主题部分，每年审查一次。食品物理和材料科学，食品工程和加工，食品毒理学，食品化学和生物化学，食品生物加工，食品微生物学，食品安全，食品真菌学，感官科学和消费者行为，功能性食品和营养，食品组学技术，食品科学创新。