Food Hydrocolloids《食品亲水胶体》（月刊）.Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.

FOOD & FUNCTION《食品与功能》（月刊）. Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food.

FOOD ENGINEERING REVIEWS《食品工程评论》（季刊）. Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time.

Food Chemistry《食品化学》（一年32期）. The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry.

FOODBORNE PATHOGENS AND DISEASE《食源性病原体与疾病》（月刊）. Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide.

Food Biotechnology《食品生物技术》（季刊）. Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.

Food and Energy Security《粮食和能源安全》（双月刊）. Food and Energy Security seeks to publish high quality and high impact original research on agricultural crop and forest productivity to improve food and energy security. It actively seeks submissions from emerging countries with expanding agricultural research communities. Papers from China, other parts of Asia, India and South America are particularly welcome. The Editorial Board, headed by Editor-in-Chief Professor Christine Foyer, is determined to make FES the leading publication in its sector and will be aiming for a top-ranking impact factor.

FOOD AND AGRICULTURAL IMMUNOLOGY《食品与农业免疫学》（年刊）. Food and Agricultural Immunology is an international open access journal publishing immunological research with applications in food, agricultural, environmental and veterinary science. Food and Agricultural Immunology aims to expand our understanding of the interactions at the interface of food and immune systems. It is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.

FOOD ANALYTICAL METHODS《食品分析方法》（月刊）. Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE《食品添加剂与污染物B辑:监督》（季刊）. Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling.