• 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.

About The Section

Food Science

Editor(s)

Wuyang Huang
Jiangsu Academy of Agricultural Sciences
Nanjing
China

View Editorial Board

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