• 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.

Aims and Scope

Current Chinese Science: 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.


This 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 interdisciplinary nature are particularly welcome. Submissions in the following areas are of special interest to the readers of this journal:


  • Food bioscience
  • Food composition and analysis
  • Food chemistry
  • Food engineering
  • Functional foods
  • Food hydrocolloids
  • Food microbiology
  • Food packaging and shelf life
  • Food processing
  • Food preservation
  • Food quality and preference
  • Food safety
  • Food technology


Editor-in-Chief

  • Prof. Atta-ur-Rahman FRS

    (32052 citations)
    Honorary Life Fellow
    Kings College
    University of Cambridge
    Cambridge
    UK
    Biography

    • 2019 China International Science and Technology Cooperation Award Recipient
    • Academician (Foreign Member) Chinese Academy of Sciences

Honorary Senior Advisor

  • Prof. Ferid Murad

    (Nobel Laureate)
    Stanford University
    Stanford, CA
    USA

    • Co-winner of the 1998 Nobel Prize in Physiology or Medicine