• 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

The Food Science section of the journal Current Chinese Science publishes original research articles, letters, reviews/mini-reviews and guest edited thematic issues on various topics related to food science. Articles may be focused largely, but not exclusively, on contributions from China.


This section 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 related to food science are of special interest to the readers of this journal:


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


Honorary Senior Advisor

  • Ferid Murad
  • Prof. Ferid Murad

    (Nobel Laureate)
    Stanford University
    Stanford, CA
    USA

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