Food Microbiology

Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews 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, have a clear connection to food microbiology, and 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 Microbiology》是一本由ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD出版商出版的专业工程技术期刊，该刊创刊于1984年，刊期Bimonthly，该刊已被国际权威数据库SCI、SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：农林科学 1区，小类学科：生物工程与应用微生物 1区；食品科技 1区；微生物学 2区；在JCR（Journal Citation Reports）分区等级为Q1。该刊发文范围涵盖生物工程与应用微生物等领域，旨在及时、准确、全面地报道国内外生物工程与应用微生物工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为6.374，平均审稿速度平均4.5月。