FOOD AND BIOPROCESS TECHNOLOGY《食品与生物工艺技术》（月刊）. Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.

Fleischwirtschaft《肉类经济》（月刊）. FLEISCHWIRTSCHAFT is the German monthly magazine for the entire meat industry. Professional information – from production, via processing, right through to meat marketing – the complete process chain in a single magazine. Through collaboration with German and international experts, FLEISCHWIRTSCHAFT achieves the highest level of expertise and respect throughout the world. The science pages serve as a platform for exchanges between research and practical operations.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION《国际食品科学与营养杂志》（一年8期）. The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY《国际食品科学与技术杂志》（双月刊）. The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

International Journal of Food Properties《国际食品特性杂志》（年刊）. International Journal of Food Properties is a fully open access journal publishing research related to food properties. Research published in the journal is relevant to food scientists, technologists, and engineers.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY《国际食品微生物学杂志》（半月刊）. The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific.

International Journal of Food Engineering《国际食品工程杂志》（月刊）. International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY《国际乳品技术期刊》（一年10期）. The International Journal of Dairy Technology is published on behalf of the Society of Dairy Technology.The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.

International Food Research Journal《国际食品研究杂志》（双月刊）. The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:Food Science and Technology；Nutrition and Dietetics；Agriculture,；multidisciplinary；Chemistry；multidisciplinary.

INTERNATIONAL DAIRY JOURNAL《国际乳品杂志》（月刊）. The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.