Food Packaging and Shelf Life《食品包装及保质期》（双月刊）. Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.

Food & Nutrition Research《食品与营养研究》（一年1卷）. Food & Nutrition Research is a non-profit, open access, peer-reviewed journal that presents scientific research in various fields within human nutrition. The purpose of Food & Nutrition Research is to publish original research studies directly relevant to human nutrition. Food & Nutrition Research encompasses the full spectrum of nutritional science, including public health nutrition, nutritional epidemiology and clinical nutrition. Food & Nutrition Research welcomes original papers, reviews and commentaries. Suggestions for special issues covering selected topics may be considered.

Food Microbiology《食品微生物学》（一年8期）. Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel and have a clear connection to the microbiology of foods or food production environments. The microbiological aspects of all stages of food production, from pre- to post-harvest and throughout processing and preparation, are of interest. Studies should be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.

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》（半月刊）. 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.

Food Control《食品控制》（月刊）. Food Control is an international journal that provides essential information for those involved in food safety and process control.Food Control covers the below areas that relate to food process control or to food safety of human foods:Microbial food safety and antimicrobial systems;Mycotoxins;Hazard analysis, HACCP and food safety objectives;Risk assessment, including microbial and chemical hazards;Quality assurance;Good manufacturing practices;Food process systems design and control;Food Packaging technology and materials in contact with foods;Rapid methods of analysis and detection, including sensor technology;Codes of practice, legislation and international harmonization;Consumer issues and Education, training and research needs.

Food Chemistry《食品化学》（旬刊）. 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.

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.