ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY《食品科技年度评论》（年刊）. The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.
Applied Biological Chemistry《应用生物化学》（一年1卷）. Applied Biological Chemistry aims to promote the interchange and dissemination of scientific data among researchers in the field of agricultural and biological chemistry. The journal covers biochemistry and molecular biology, medical and biomaterial science, food science, and environmental science as applied to multidisciplinary agriculture.
DEUTSCHE LEBENSMITTEL-RUNDSCHAU《德国食品评论》（月刊）.
Lebensmittelsicherheit, Qualität und Verbraucherschutz: Seit über 100 Jahren bietet die Deutsche Lebensmittel Rundschau als führende Fachzeitschrift für die amtliche Überwachung, Lebensmittelindustrie und Forschung die ideale Diskussionsplattform zu diesen Themen.
Innovative Food Science & Emerging Technologies《创新食品科学和新兴技术》（一年8期）. Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science innovations and emerging technologies. The work described should be innovative in the approach and/or in the methods used.
INTERNATIONAL DAIRY JOURNAL《国际乳品杂志》（月刊）. The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
International Food Research Journal《国际食品研究杂志》（双月刊）. The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:Food Science and Technology；Nutrition and Dietetics；Agriculture,；multidisciplinary；Chemistry；multidisciplinary.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY《国际乳品技术期刊》（一年10期）. The International Journal of Dairy Technology is published on behalf of the Society of Dairy Technology.The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
International Journal of Food Engineering《国际食品工程杂志》（月刊）. International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
International Journal of Food Properties《国际食品特性杂志》（年刊）. International Journal of Food Properties is a fully open access journal publishing research related to food properties. Research published in the journal is relevant to food scientists, technologists, and engineers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY《国际食品科学与技术杂志》（双月刊）. The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.