《食品生物科學》是一本同行評議的期刊，旨在為生物相關食品研究領域的最新發展提供一個論壇。該雜志側重于全世界的基礎研究和應用研究，特別關注食品生物研究的民族和文化方面。本雜志所涵蓋的主題包括但不限于：食品、配料和成分的生化、生物物理和生物特性新型和傳統發酵食品中功能性食品和配料的作用機理與食品生產和加工密切相關的遺傳、細胞和分子生物學食品學：涉及食品基因組學、蛋白質組學、代謝組學、營養學和化學基因組學及其與人類相互作用的綜合研究。食品相關系統的生物材料，如食品包裝、食品分析、營養和功能性食品添加劑的交付新技術在食品中的應用。

Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to:Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.