JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

《食品与农业科学杂志》在这些领域发表同行评议的原始研究、评论、小评论、观点和聚光灯，特别强调农业/食品界面的跨学科研究。约翰威利父子有限公司为SCI出版。SCI（化学工业协会）是一个独特的国际论坛，科学与商业在独立、公正的基础上相遇。任何人都可以加入，现在的成员包括消费者、商界人士、环保人士、实业家、农民和研究人员。该协会提供了一个机会，在食品和农业、制药、生物技术、材料、化学品、环境科学和安全等不同部门之间共享信息。除了组织教育活动外，SCI每年还授予许多著名的荣誉和奖学金，出版同行评议的期刊，并向会员提供受人尊敬的杂志《化学与工业》中各自部门的新闻。SCI最初于1881年在伦敦成立，1894年在纽约成立，是一家注册慈善机构，会员遍布70多个国家。

The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.Published for SCI by John Wiley & Sons Ltd.SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry .Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.