Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
《食品生物技术》是一本国际性的同行评议期刊，主要关注现代遗传学、酶、代谢和基于系统的生物化学过程在食品和食品相关生物系统中的最新发展和应用。其目标是在加工阶段以及农业生产之外帮助生产和改进食品、食品配料和功能性食品。其他感兴趣的领域包括微生物和基于发酵的代谢处理，以改善食品、食品微生物群的健康、具有健康益处的食品成分的代谢基础、功能性食品的分子和代谢方法，以及食品废物修复的生化过程。此外，还发表了有关改进食品安全和质量的现代分子、代谢和生化方法的文章。世界各地的农业、食品科学和营养研究人员，包括食品和生物技术顾问，都将从《食品生物技术》发表的研究中受益。已发表的研究和评论可用于进一步的教育和研究项目，也可应用于食品质量和增值加工挑战，这些挑战在期刊上进行和发表的同行评审研究的基础上不断发展和扩大。
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