食品和生物加工技術(shù)為從原食品供應(yīng)源到消費(fèi)者餐桌的各類食品加工技術(shù)的工程和科學(xué)前沿高質(zhì)量原稿提供了一個(gè)有效、及時(shí)的平臺(tái)。它的目標(biāo)是成為多學(xué)科農(nóng)業(yè)食品研究界的國(guó)際領(lǐng)先期刊。該雜志特別關(guān)注有助于農(nóng)業(yè)食品工業(yè)提高加工效率、提高產(chǎn)品質(zhì)量和延長(zhǎng)新鮮加工農(nóng)業(yè)食品保質(zhì)期的實(shí)驗(yàn)或理論研究結(jié)果。編輯們對(duì)已建立的工藝、創(chuàng)新和新興技術(shù)、食品和生物制品加工的趨勢(shì)和未來研究的新觀點(diǎn)進(jìn)行了評(píng)論。期刊還出版了簡(jiǎn)短的通訊稿，以便快速傳播初步結(jié)果，向編輯致函最新進(jìn)展和爭(zhēng)議，以及書評(píng)。

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.