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Food Science and Human Wellness

Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for dissemination of the latest scientific results in food science, nutriology, immunology, and cross-field research. Articles must present information that is novel, has a high impact and interest, and is of high scientific quality. This journal aims to promote the public awareness of diet, advocate a healthy diet, reduce the harm caused by unreasonable dietary habits, and direct healthy food development for industrial food producers.

The scope of this journal includes the following topics for research papers, prospective summaries, and comments:

Food Biochemistry: comprehensive studies involving carbohydrates, proteins and enzymes, lipids, nucleic acids, vitamins, minerals, phytochemicals, genomics, genetic/cell/enzymatic engineering, proteomics, and metabonomics.

Food Microbiology: : studies on physiology, the genetics and behavior of microorganisms, microbial interactions, microbial toxins, food pathogens, biocontrol, predictive microbiology, and microbial risk assessment.

Nutrition and Immunology: studies on food nutrition at the molecular and clinical level, bioactive compounds/ingredients and corresponding functional evaluations, cytokines, food allergies, molecular immunology, immunobiology, and immunogenetics.

Food Safety and Toxicology: studies on foodborne diseases, hazard analysis, and toxicological evaluations.

View full aims and scope

Editor-in-Chief: Bin Cong
View full editorial board

Journal Metrics
CiteScore: 5.5
2020: 5.5
CiteScore measures the average citations received per peer-reviewed document published in this title. CiteScore values are based on citation counts in a range of four years (e.g. 2017-2020) to peer-reviewed documents (articles, reviews, conference papers, data papers and book chapters) published in the same four calendar years, divided by the number of these documents in these same four years (e.g. 2017–2020).
Journal Citation Reports (Scopus, 2021)
Impact Factor: 5.154
Impact Factor:
2020: 5.154
The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years.
Journal Citation Reports (Clarivate Analytics, 2020)
Source Normalized Impact per Paper (SNIP): 1.568
Source Normalized Impact per Paper (SNIP):
2019: 1.568
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SCImago Journal Rank (SJR): 0.887
SCImago Journal Rank (SJR):
2019: 0.887
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.
Imprint: Beijing Academy of Food Sciences
ISSN: 2213-4530
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