期刊簡介預(yù)計(jì)審稿時(shí)間： 24 Weeks

The Journal of Food and Raw Materials is an academic journal dedicated to the food industry and related fields, with the aim of disseminating the research results of Russian and CIS scientists to the global scientific community and strengthening their influence on the international stage. The magazine was founded in 2013 and published by Kemerovo State University. It is currently included in well-known databases such as Scopus and ESCI (Emerging Sources Citation Index, part of Web of Science), demonstrating its widespread recognition and importance in the academic community.

The Journal of Food and Raw Materials mainly publishes scientific research papers in the field of food science and raw materials, covering multiple aspects of the food industry and its related branches, such as food quality, food safety, food materials, food engineering, food science and technology, and agricultural production and utilization. The journal content not only includes research conducted domestically in Russia, but also covers international collaborative projects and research results initiated by authors themselves, aiming to unite the forces of researchers, universities, and intellectuals worldwide to jointly promote progress in the field of food science.

《食品和原材料雜志》是一本專注于食品行業(yè)及相關(guān)領(lǐng)域的學(xué)術(shù)期刊，其宗旨在于將俄羅斯和獨(dú)聯(lián)體國家科學(xué)家的研究成果傳播到全球科學(xué)界，并加強(qiáng)這些成果在國際舞臺上的影響力。該雜志創(chuàng)刊于2013年，由克麥羅沃州立大學(xué)出版，目前已被Scopus和ESCI（Emerging Sources Citation Index，Web of Science的一部分）等知名數(shù)據(jù)庫收錄，顯示出其在學(xué)術(shù)界的廣泛認(rèn)可度和重要性。

《食品和原材料雜志》主要發(fā)表關(guān)于食品科學(xué)和原材料領(lǐng)域的科學(xué)研究論文，涵蓋食品工業(yè)及其相關(guān)分支的多個方面，如食品質(zhì)量、食品安全、食品材料、食品工程、食品科學(xué)技術(shù)以及農(nóng)業(yè)生產(chǎn)和利用等。期刊內(nèi)容不僅包括在俄羅斯國內(nèi)進(jìn)行的研究，也涵蓋國際合作項(xiàng)目以及作者個人主動進(jìn)行的研究成果，旨在聯(lián)合全球范圍內(nèi)的研究人員、大學(xué)和知識分子的力量，共同推動食品科學(xué)領(lǐng)域的進(jìn)步。

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