Annual review of food science and technology

Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.

Annual Review of Food Science and Technology 涵盖了食品科学与技术多学科领域的当前和重大发展。该期刊关注的主题包括食品微生物学、食源性病原体和发酵；食品工程、化学、生物化学、流变学和感官特性；新成分和营养基因组学；食品加工和保鲜领域的新兴技术；以及生物技术在食品系统中的应用和纳米材料。通过综合性的评述文章，该期刊为食品科学和技术领域的研究人员提供了一个了解行业最新发展和趋势的重要资源。