Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.Food Packaging and Shelf Life caters to the needs of scientists, material scientists, food chemists and microbiologists in the area of food packaging and shelf life. The journal will mainly publish original research papers, review articles and short communications in the following areas:?Food packaging material development?Designing food packaging machinery?Physical & chemical properties of food packaging materials?Polymer, glass, metal and paper packaging systems?Nano packaging?Vacuum, gas, aseptic and sterile packaging?Modified atmosphere packaging systems?Active and intelligent, & antimicrobial packaging systems?Edible packaging?Bio-plastics for food, pharmaceutical and cosmetic industry?Food package testing?Sensory properties of packaged foods?Microencapsulation?Migration from packaging materials?Food package interactions?Shelf life of packaged food products?Recycling of food packaging Materials?Packaging sustainability?Microbial stability of food during storage, handling and transportation?Sensory changes during food storage?Chemical, physical and microbial determinants for shelf life?Shelf life simulation?Shelf life and food safety?Accelerated shelf life testsPapers focusing exclusively on food product development, functional foods, food chemistry, post-harvest technology, food microbiology, dairy processing will not be covered by this journal.
食品包装在整个分销链中对保护食品起着至关重要的作用。如果没有包装，食品加工可能会受到物理、化学和生物污染物直接接触的影响。近年来，新型食品包装（改性气氛和活性包装）的发展不仅提高了食品的保质期，而且提高了食品的安全性和质量，给消费者带来了便利。与食品包装直接相关并相互关联的是保质期的概念，即食品、饮料、药品、化学品和许多其他易腐物品在被认为不适合销售、使用或消费之前被给予的时间长度。食品包装和保质期满足科学家、材料科学家、食品化学家和微生物学家在食品包装和保质期方面的需求。该期刊将主要发表以下领域的原始研究论文、评论文章和简短的交流：?食品包装材料开发?设计食品包装机械?食品包装材料的理化性质?聚合物、玻璃、金属和纸包装系统?纳米包装?真空、气体、无菌和无菌包装?改进的大气包装系统?主动、智能和抗菌包装系统?食用包装?食品、制药和化妆品工业用生物塑料?食品包装测试?包装食品的感官特性?微胶囊化?从包装材料迁移?食品包装互动?包装食品的保质期?回收食品包装材料?包装可持续性?食品在储存、搬运和运输过程中的微生物稳定性?食品储存期间的感官变化?货架期的化学、物理和微生物决定因素?保质期模拟?保质期和食品安全?加速保质期试验专攻食品产品开发、功能性食品、食品化学、收获后技术、食品微生物学、乳制品加工的论文将不在本杂志涵盖范围内。
| 大类学科 | 分区 | 小类学科 | 分区 | Top期刊 | 综述期刊 |
| 农林科学 | 2区 | FOOD SCIENCE & TECHNOLOGY 食品科技 | 2区 | 否 | 否 |
| JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
| Q1 | FOOD SCIENCE & TECHNOLOGY | Q1 | 8.749 |
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