Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.

《食品生物技術(shù)》是一本國際性的同行評議期刊，主要關(guān)注現(xiàn)代遺傳學(xué)、酶、代謝和基于系統(tǒng)的生物化學(xué)過程在食品和食品相關(guān)生物系統(tǒng)中的最新發(fā)展和應(yīng)用。其目標(biāo)是在加工階段以及農(nóng)業(yè)生產(chǎn)之外幫助生產(chǎn)和改進食品、食品配料和功能性食品。其他感興趣的領(lǐng)域包括微生物和基于發(fā)酵的代謝處理，以改善食品、食品微生物群的健康、具有健康益處的食品成分的代謝基礎(chǔ)、功能性食品的分子和代謝方法，以及食品廢物修復(fù)的生化過程。此外，還發(fā)表了有關(guān)改進食品安全和質(zhì)量的現(xiàn)代分子、代謝和生化方法的文章。世界各地的農(nóng)業(yè)、食品科學(xué)和營養(yǎng)研究人員，包括食品和生物技術(shù)顧問，都將從《食品生物技術(shù)》發(fā)表的研究中受益。已發(fā)表的研究和評論可用于進一步的教育和研究項目，也可應(yīng)用于食品質(zhì)量和增值加工挑戰(zhàn)，這些挑戰(zhàn)在期刊上進行和發(fā)表的同行評審研究的基礎(chǔ)上不斷發(fā)展和擴大。