"FoodResearchInternational" is an international professional journal in the field of food science and technology. "FoodResearchInternational" is an international professional journal in the field of food science and technology, with a wide and in-depth theme. The magazine covers food chemistry, food microbiology, food engineering, food nutrition, food sensory science, food biotechnology and many other fields.

In food chemistry, the magazine pays attention to the chemical components in food, such as protein, fat, carbohydrates, vitamins and minerals, and their changes during food processing, storage and consumption. At the same time, the effects of food additives, preservatives and pigments on food quality and safety were also studied.

In the field of food microbiology, the magazine mainly studies microorganisms in food, including bacteria, yeast and mold, and their functions in food production and processing. In addition, we also pay attention to the threat of microbial pollution to food safety and how to improve the taste and nutritional value of food through microbial fermentation technology.

In food engineering, the magazine mainly focuses on the technologies and methods of food processing and manufacturing, including heat treatment, freezing, drying, salting and fermentation. At the same time, new food processing equipment and technology are also studied to improve the production efficiency and quality of food.

In the field of food nutrition, the magazine mainly studies the effects of nutrients in food on human health, including the absorption, metabolism and utilization of nutrients, and the relationship between diet and diseases. In addition, we also pay attention to the nutritional needs and dietary guidelines of special groups (such as children, the elderly, athletes, etc.).

In food sensory science, the magazine mainly studies the sensory characteristics of food, such as taste, aroma and taste, and the influence of these characteristics on food acceptance and consumer satisfaction. At the same time, it also studies how to improve the sensory characteristics of food by changing the formula and processing technology.

In food biotechnology, the magazine mainly studies the methods of improving food raw materials and improving food quality by biotechnology, including genetic engineering, cell culture, biocatalysis and so on. At the same time, we also pay attention to the application of biotechnology in food safety testing and food quality control.