《先进未来食品科学与技术》（Advanced Future Food Science and Technology, AFFST）是一本国际性、同行评议的跨学科学术期刊，致力于发表未来食品领域的前沿科学发现与技术创新。本刊以 "科技重塑食品、创新引领未来" 为核心理念，聚焦替代蛋白、智能制造、精准营养与可持续食品系统等变革性方向，旨在搭建食品科学、生物技术、工程技术与营养健康领域的高水平交流平台，推动食品产业的颠覆性升级与全球食物系统的可持续转型。
收录范围包括但不限于：
- 替代蛋白技术：细胞培养肉、植物基蛋白、精准发酵、昆虫与藻类蛋白
- 食品生物技术：合成生物学、基因编辑、微生物组工程与酶技术创新
- 食品智能制造：3D 食品打印、数字化加工、AI 辅助配方与工艺优化
- 精准营养与个性化食品：基于组学的营养定制、功能性食品与生物活性成分递送
- 食品纳米技术：纳米载体、智能递送系统与纳米结构化食品
- 智能包装与食品质量安全：活性包装、时间 - 温度指示、快速检测与区块链溯源
- 可持续食品生产：低碳加工、水 / 能源高效利用、食品副产物高值化利用
- 未来食品的感官科学与消费者接受度：风味调控、质地设计与消费者行为
- 食品组学与数据科学：食品组学、多组学整合、机器学习与食品大数据
- 未来食品的安全评估、监管科学与伦理社会影响
稿件类型：原创研究论文（Original Research Articles）、综述论文（Review Articles）、短讯 / 简报（Short Communications）、观点与展望（Perspectives & Outlooks）、政策与监管分析（Policy & Regulatory Analysis）、社论（Editorial）及书评等。
Advanced Future Food Science and Technology(AFFST) is an international, peer-reviewed, interdisciplinary journal dedicated to publishing cutting-edge scientific discoveries and technological innovations in the field of future foods. Grounded in the core principle that *technology reshapes food and innovation leads the future*, the journal focuses on transformative directions including alternative proteins, intelligent manufacturing, precision nutrition, and sustainable food systems. It serves as a high-level platform bridging food science, biotechnology, engineering, and nutrition health, advancing the disruptive upgrading of the food industry and the sustainable transformation of the global food system.
The journal welcomes submissions covering, but not limited to:
- Alternative protein technologies: cultured meat, plant-based proteins, precision fermentation, insect and algal proteins
- Food biotechnology: synthetic biology, genome editing, microbiome engineering, and enzyme technology innovation
- Intelligent food manufacturing: 3D food printing, digital processing, AI-assisted formulation and process optimization
- Precision nutrition and personalized foods: omics-based nutritional customization, functional foods, and bioactive ingredient delivery
- Food nanotechnology: nanocarriers, smart delivery systems, and nanostructured foods
- Intelligent packaging and food quality & safety: active packaging, time-temperature indicators, rapid detection, and blockchain traceability
- Sustainable food production: low-carbon processing, water/energy efficiency, and high-value utilization of food by-products
- Sensory science and consumer acceptance of future foods: flavor modulation, texture design, and consumer behavior
- Foodomics and data science: foodomics, multi-omics integration, machine learning, and big data in food
- Safety assessment, regulatory science, and ethical/social impacts of future foods
Article types include Original Research Articles, Review Articles, Short Communications, Perspectives & Outlooks, Policy & Regulatory Analyses, Editorials, and Book Reviews.
微信服务号WeChat Service
微信订阅号WeChat Subscription
