Journal of Food Science and Technology (formerly Journal of Beijing Light Industry University (CN 11-1693/TS, ISSN 1001-7429, 1983-2001) and Journal of Beijing Technology and Business University (Natural Science Edition) (CN 11-4644/N, ISSN 1671-1513, 2001-2012)) was founded in 1983 and is a bimonthly publication with CN 10-1151/TS, ISSN 2095-6002. It is publicly distributed domestically and internationally, supervised by the Beijing Municipal Education Commission, and published by Beijing Technology and Business University, with Academician Sun Baoguo as the chief editor.

The journal aims to "comprehensively showcase academic expertise, focus on the latest industry trends, provide a professional exchange platform from multiple perspectives, and create a high-quality industry journal." It is included in the Chinese Science Citation Database (CSCD), Chinese Core Journals, Chinese Science and Technology Core Journals, Chinese Agricultural Core Journals, Chinese Journal Abstracts, RCCSE Chinese Core Academic Journals, and Chinese Academic Journals (CD-ROM edition). It is also indexed by various databases and abstract journals, including the American Engineering Index (Ei), American Chemical Abstracts (CA), Abstracts and Citation Database (Scopus), Russian Abstract Journal (AJ), British Food Science and Technology Abstracts (FSTA), Japan Science and Technology Agency (JST) database, British Science Abstracts (INSPEC), and American Ulrich's Periodicals Directory (online edition).

The journal covers sections such as Special Articles, Expert Forums, Special Research, Basic Research, Applied Technology, and Safety Supervision. It publishes the latest food science and technology research results, including basic research, application technology, and more. It includes research papers exploring new theories, methods, and technologies and high-quality review articles reflecting the frontier developments in food science.

The following research content is not within the scope of Journal of Food Science and Technology:

1) Tobacco, non-drug traditional Chinese medicines, cooking techniques, medicine, pharmaceuticals, and mathematical deductions.

2) Antioxidant and animal experiments without using specific functional ingredient extracts.

3) Survey reports, market analysis, and consumer behavior analysis.

4) Functional or toxicological tests on specific commercial products.

5) Content related to educational reforms.

6) Content where relevant patent applications are pending and experimental material compositions are unwilling to be disclosed.

The journal is meticulously produced by an editorial team that has won the "National Outstanding Editorial Quality Award for University Science and Technology Journals." It welcomes experts, scholars, and professional technicians engaged in food science, technology, and related fields to contribute manuscripts actively.

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