《食品生物科學(xué)》是一本同行評議的期刊，旨在為生物相關(guān)食品研究領(lǐng)域的最新發(fā)展提供一個論壇。該雜志側(cè)重于全世界的基礎(chǔ)研究和應(yīng)用研究，特別關(guān)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(tǒng)發(fā)酵食品中功能性食品和配料的作用機理與食品生產(chǎn)和加工密切相關(guān)的遺傳、細胞和分子生物學(xué)食品學(xué)：涉及食品基因組學(xué)、蛋白質(zhì)組學(xué)、代謝組學(xué)、營養(yǎng)學(xué)和化學(xué)基因組學(xué)及其與人類相互作用的綜合研究。食品相關(guān)系統(tǒng)的生物材料，如食品包裝、食品分析、營養(yǎng)和功能性食品添加劑的交付新技術(shù)在食品中的應(yīng)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.