中国高校科技期刊研究会第9次会员代表大会在北京召开，中宣部出版局副局长张怀海、教育部科学技术与信息化司一级巡视员张国辉等领导出席会议并发表..
英文简介：The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:The views of experts on current advances in food science in a clear and readable form.Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.Division of the subject into sectionsThe subject of food science is divided into themed sections, each of which is reviewed once a year.Food Physics and Materials Science,Food Engineering and Processing,Food Toxicology,Food Chemistry and Biochemistry,Food Bioprocessing,Food Microbiology,Food Safety,Food Mycology,Sensory Sciences and Consumer Behavior,Functional Foods and Nutrition,Foodomics Technologies,Innovations in Food Science.中文简介：（来自Google、百度翻译）当前的意见期刊是出于对以下认识的认识而开发的，即专家越来越难以跟上其主题中不断增加的信息量。在食品科学的当前观点中，我们通过系统地提供以下方式来帮助读者: 以清晰可读的形式提供专家对食品科学当前进展的观点。 对最有趣的论文的评估，由专家注释，来自原始出版物的大量丰富。 将主题分为几节 食品科学的主题分为主题部分，每个主题部分每年进行一次审查。 食品物理和材料科学， 食品工程与加工、 食品毒理学、 食品化学与生物化学、 食品生物加工、 食品微生物学、 食品安全、 食品真菌学、 感官科学与消费者行为学、 功能性食品和营养，Foodomics技术， 食品科学的创新。
