Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.Topics covered by the journal include:food chemistryfood microbiology and safetymicrobiomefood toxicologymaterials science of foodsfood engineeringphysical properties of foodssensory sciencefood qualityhealth and nutritionfood biophysics analysis of foodsfood nanotechnologyemerging technologiesSubjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.Studies that do not clearly prove the relationship between the structure of the compounds and their activity;Fingerprinting studies lacking molecular insights and validation sets;Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;Pharmacology and nutritional studies papers focusing in hosts rather than in foods.Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.Engineering studies lacking of mathematical verification or validation in situ, when appropriate;Fragmented studies, of low scientific quality, or poorly written.Studies with no food component.

國(guó)際食品研究組織為在食品科學(xué)、技術(shù)、工程和營(yíng)養(yǎng)領(lǐng)域快速傳播重要的新穎和高影響研究提供了一個(gè)論壇。該雜志只出版新穎、高質(zhì)量和高影響力的評(píng)論論文、原始研究論文和致編輯的信件，涉及食品科學(xué)技術(shù)的各個(gè)學(xué)科。期刊政策是出版關(guān)于食品研究或食品研究相關(guān)領(lǐng)域的專題和緊急主題的專刊。此外，還將出版科學(xué)會(huì)議、講習(xí)班、食品科學(xué)、技術(shù)和工程會(huì)議上精選的同行評(píng)議論文的專題。國(guó)際食品研究所是加拿大食品科學(xué)與技術(shù)研究所期刊的繼承者。在其前身的質(zhì)量和優(yōu)勢(shì)的基礎(chǔ)上，國(guó)際食品研究組織被發(fā)展成為一個(gè)真正的國(guó)際論壇，用于食品科學(xué)研究交流。該雜志涵蓋的主題包括：食品化學(xué)食品微生物學(xué)與安全微生物群食品毒理學(xué)食品材料學(xué)食品工程食品物理性質(zhì)感官科學(xué)食品質(zhì)量健康與營(yíng)養(yǎng)食品生物物理學(xué)分析食品納米技術(shù)新興技術(shù)將不被考慮在國(guó)際食品研究所出版，并將被視為超出范圍的主題包括：研究測(cè)試不同的配方和成分，從而選擇用于生產(chǎn)特定食品的最佳配方或成分；旨在確定提高生產(chǎn)過(guò)程產(chǎn)量或改善營(yíng)養(yǎng)和感官品質(zhì)的加工條件和/或原材料的優(yōu)化研究；描述原料生產(chǎn)及其特征的研究，沒(méi)有很強(qiáng)的機(jī)械重點(diǎn)；描述食品生物活性的研究缺乏對(duì)報(bào)告活性的化合物的鑒定，將不會(huì)發(fā)表。這也適用于任何其他化合物，如植物化學(xué)物質(zhì)和食品的次要成分。感興趣的化合物至少需要用基于質(zhì)譜的方法來(lái)表征。不清楚地證明化合物結(jié)構(gòu)與其活性之間關(guān)系的研究；指紋研究缺乏分子洞察力和驗(yàn)證集；對(duì)食品中不考慮驗(yàn)證步驟的抗菌化合物的研究，缺乏關(guān)于化學(xué)成分的完整數(shù)據(jù)，表明對(duì)抑制活性負(fù)責(zé)的化合物，并在適當(dāng)時(shí)使用分子生物學(xué)方法來(lái)支持這些發(fā)現(xiàn)；不考慮不包括現(xiàn)場(chǎng)驗(yàn)證步驟的分析方法的開(kāi)發(fā)，該步驟代表了應(yīng)用過(guò)程中所面臨的條件范圍；不考慮對(duì)化學(xué)、營(yíng)養(yǎng)、物理和微生物危害的調(diào)查。只考慮提供重要數(shù)據(jù)集、廣泛覆蓋、新穎且有充分化學(xué)或微生物技術(shù)支持的論文；藥理學(xué)和營(yíng)養(yǎng)學(xué)研究論文集中在宿主而不是食品中。不含生物利用度或生物功能性的藥理學(xué)和營(yíng)養(yǎng)學(xué)研究。在適當(dāng)情況下，缺乏數(shù)學(xué)驗(yàn)證或現(xiàn)場(chǎng)驗(yàn)證的工程研究；支離破碎的研究，科學(xué)水平低，或?qū)懙貌缓谩](méi)有食物成分的研究。