The Food Science section of the journal Current Chinese Science publishes original research articles, letters, reviews/mini-reviews and guest edited thematic issues on various topics related to food science.
This section is not limited to a specific aspect of the field but is instead devoted to a wide range of sub fields in the area. Articles of a multidisciplinary nature are particularly welcome. Submissions in the following areas related to food science are of special interest to the readers of this journal:
• Food bioscience
• Food chemistry
• Food composition and analysis
• Food engineering
• Food hydrocolloids
• Food microbiology
• Food packaging and shelf life
• Food preservation
• Food processing
• Food quality and preference
• Food safety
• Food technology
• Functional foods
• Others
Section Editor-in-Chief
Wuyang Huang Jiangsu Academy of Agricultural Sciences
Nanjing
China
Section Editor
Section: Biotechnology and Nutraceutical plant foods
Octavio Paredes-Lopez Department of Biotechnology and Biochemistry
Cinvestav-IPN Irapuato Unit
Guanajuato
Mexico
Editorial Board Member(s)
Liu Yang Chinese Academy of Agricultural Sciences
Beijing
China
Yawen Zeng
Biotechnology and Germplasm Resources Institute
Yunnan Academy of Agricultural Sciences
Kunming
China
Associate Editorial Board Member
Jiapu Zhang Centre of Informatics and Applied Optimization
Federation University Australia
Ballarat
Australia
