FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL期刊中文簡介

《食品科學與技術(shù)國際》（FSTI）是一本排名很高、同行評議的學術(shù)期刊，由食品科學與技術(shù)的主要研究人員發(fā)表高質(zhì)量的文章，內(nèi)容包括：食品加工與工程食品安全與保存食品生物技術(shù)食品的化學、物理和感官特性發(fā)表了一些附加的特征，如評論、簡要的科學評論，這些特征提供了世界各地食品科學家的基本信息。

　　FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL期刊英文簡介

Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:food processing and engineeringfood safety and preservationfood biotechnologychemical, physical and sensory properties of foodsPublished with additional features such as critical reviews, brief scientific notes, that provide essential information from food scientists throughout the world.

　　FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL期刊近年期刊自引率趨勢圖

　　FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL期刊JCR分區(qū)

JCR分區(qū)等級	JCR所屬學科	分區(qū)	影響因子
Q2	CHEMISTRY, APPLIED	Q2	2.638
	FOOD SCIENCE & TECHNOLOGY	Q3

　　FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL近年期刊影響因子趨勢圖

　　FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL期刊CiteScore數(shù)值

CiteScore	SJR	SNIP	學科類別	分區(qū)	排名	百分位
4.10	0.508	0.795	大類：Engineering 小類：Industrial and Manufacturing Engineering	Q2	107 / 338	68%
			大類：Engineering 小類：Food Science	Q2	115 / 338	66%
			大類：Engineering 小類：General Chemical Engineering	Q2	101 / 280	64%

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