Food and Fermentation Industries decided to publish semi-monthly!
keeps being a leading scientific journal in the field of foods in 2018.
Regarding food related scientific journals, is one of five in
CSCD-C, one of 21 in , and one of
27 in Chinese Science and Technology Paper Citation Database (CSTPCD). Besides,
the combined impact factor of ranked the 4th among
51 food science related scientific journals in.
Therefore, I would like to say a big thank
you to the society for giving such an encouraging and subjective evaluation to
. Also, I would like to thank all researchers who were willing
to publish their studies on , as well as to the editorial
committee, peer reviewers and editors for their hard work in 2018!
started its publication in
1970, and it turned to publish monthly in 2001. In the last 17 years, the
annual value of production of food industries in China increased to 14 trillion
from less than 1 trillion. Consequently, food-related subjects have become a
hot major across colleges and universities. In addition, the innovation of food
production technology and the expansion of food production scale, as well as
the nutrition, health and safety of foods have attracted loads of attention in
the society. In order to catch such rapid development in food technology and
production, it is urgent for scientific journals that are related to foods to
build a superior, convenient, efficient and intelligentised platform for
publishing the latest scientific investigations.
As a consequence, decided
to start publishing semi-monthly from 2019 as approved by Beijing Municipal
Bureau of Press, Publication, Radio, Film and Television. The number of papers
published on will increase from 500 to 1000+. Moreover, the
editorial committee expands from 47 members to 83 members, which involve
experts in the fields of agriculture, forestry, meat products, medicinal and edible
foods, as well as health-care foods etc. Furthermore, some leaders of National
Science and Technology Platform in food industries’ leading enterprises are
also invited to be one of our editorial committee members. In terms of
technology, the editorial team is aiming to provide a more rapid and efficient
online-first service to strengthen the idea of combining internet and
paper-based publication together to allow the newest scientific achievement
being published timely.
Lastly, I wish 2019 will be a new start for
!
Editor-in-chef
Chi CHENG
