Food Bioscience

《食品生物科学》是一本同行评议的期刊，旨在为生物相关食品研究领域的最新发展提供一个论坛。该杂志侧重于全世界的基础研究和应用研究，特别关注食品生物研究的民族和文化方面。本杂志所涵盖的主题包括但不限于：食品、配料和成分的生化、生物物理和生物特性新型和传统发酵食品中功能性食品和配料的作用机理与食品生产和加工密切相关的遗传、细胞和分子生物学食品学：涉及食品基因组学、蛋白质组学、代谢组学、营养学和化学基因组学及其与人类相互作用的综合研究。食品相关系统的生物材料，如食品包装、食品分析、营养和功能性食品添加剂的交付新技术在食品中的应用。

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.