(ISSN 2772-5669. Owner: Beijing Academy of Food Sciences. Production and Hosting: Elsevier B.V. on behalf of KeAi Communications Co., Ltd.) is an international, peer-reviewed open access journal belonging to the discipline of food science and technology. The aim of the journal is to report latest research results of high-tech in food science. We welcome submissions that drive the field of food science towards whole food nutrition, intelligence and high technology.

《未來食品學(xué)報(bào)》（英文）致力于傳播前沿食品科學(xué)基礎(chǔ)研究，探索未來食品研究方向，開發(fā)食品領(lǐng)域顛覆性技術(shù)。文章必須具有較強(qiáng)的創(chuàng)新性、科學(xué)性、影響力和學(xué)術(shù)價(jià)值。

Topics featured ininclude:

The application of cell, enzyme and genetic engineering in the manufacture of new food products and food ingredients, and improvements to food processing efficiency.

For example,

◎ sensory measurements and evaluation,

◎ nature of sensory experience and sensation perception,

◎ molecular gastronomy,

◎ relationship between physical properties of foods and dynamic sensory perception,

◎ relationship between instrumental measurements and human perception, and

◎ relationship between sensory responses, eating behaviors and nutrition.

Dietary supplements and foods for specific populations (such as the elderly, pregnant women, infants and children), or to meet individuals’ specific needs, including foods for special dietary use.

◎ nanotechnology,

◎ histology,

◎ 3D printing,

◎ advanced physical processing and green manufacturing technologies, etc.

Image and spectroscopic technologies; intelligent sensory technologies in food ingredients and product composition analysis; non-destructive testing, storage and transportation and quality control, etc.

Blockchain, traceability and risk assessment technologies, and predictive microbiology in food safety assurance.

◎ active, intelligent or combined packaging for foods;

◎ innovative packaging for food takeout and bioactive delivery;

◎ packaging systems coupled with sensors, indicators, radio frequency identification technology and modern barcode technology.

◎ the exploration of new food materials and ingredients;

◎ research focusing on medicine and food homology;

◎ food hazard screening, prevention and control;

◎ loss minimization for edible agricultural products;

◎ systematic research on the association between food intake, physical activity and health-related quality of life;

（3）關(guān)注幼教信息動態(tài)，及時向教師引薦優(yōu)秀幼教書籍。關(guān)注幼教改革動向，把握正確的方向，引領(lǐng)教師前進(jìn)，將優(yōu)秀幼教書籍推薦給教師，有效提高幼兒體育教師的專業(yè)性與教學(xué)水平，進(jìn)而達(dá)到體育教育的最終目標(biāo)。

◎ digitalisation in the food supply chain, etc.

About

◎ Gold Open-Access and high visibility on ScienceDirect.

◎ International Editorial Board from China, USA, Canada, Ireland, Japan, etc.

◎ Frequency: Quarterly.

◎ Peer review process in Editorial Manager system of Elsevier.

◎ Plagiarism check in licensed software.

◎ Scheduled to publish first issue on August 2021.

◎ Free of any charge.

◎ Only online submission is accepted.

http://www.keaipublishing.com/cn/journals/journal-of-future-foods/

We sincerely welcome contributions of high-quality from you and your institution.

Contact information:

Editorial Office of

No. 70, Yangqiao, Fengtai District, Beijing 100068, China

E-mail: cfoodsci@126.com

Tel: (0086)010-83155446-8029

Fax: (0086)010-83155436