《食品科學(xué)和技術(shù)年度回顧》自2010年出版以來(lái)，涵蓋了食品科學(xué)和技術(shù)多學(xué)科領(lǐng)域的當(dāng)前和重大發(fā)展。主題將包括：食品微生物學(xué)、食品傳播病原體和發(fā)酵；食品工程、化學(xué)、生物化學(xué)、流變學(xué)和感官特性；新的成分和營(yíng)養(yǎng)學(xué)；食品加工和保存的新興技術(shù)；生物技術(shù)應(yīng)用和食品系統(tǒng)中的納米材料。

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.