食品科學(xué)和生物技術(shù)（食品科學(xué)；生物技術(shù)；FSB），由韓國食品科學(xué)與技術(shù)協(xié)會（Kosfost）每兩個月出版的國際期刊，提供食品科學(xué)與技術(shù)物理、化學(xué)、生物和健康方面的原始研究結(jié)果，以及與食品科學(xué)和生物技術(shù)相關(guān)的綜述。自2003年起，F(xiàn)SB已被納入當(dāng)前的內(nèi)容和科學(xué)引文索引擴(kuò)展（SCIE）。自2008年9月起，金融穩(wěn)定委員會也被Scopus編入索引。提交手稿的金融穩(wěn)定委員會運(yùn)作一個在線提交系統(tǒng)。有關(guān)如何在線提交完整作者說明的詳細(xì)信息，請?jiān)L問：http://www.fsnb.或.kr/。所有的手稿都要接受雙盲同行評審，以確認(rèn)實(shí)驗(yàn)設(shè)計(jì)的有效性和結(jié)果、意義以及FSB的適當(dāng)性。作者可以提交3-4名潛在審稿人的姓名和隸屬關(guān)系，包括他們的電子郵件地址和電話號碼；但是，總編輯沒有義務(wù)選擇推薦的審稿人進(jìn)行審稿。通常，分配2個審閱者來審閱每一篇文章。審查過程由負(fù)責(zé)的編輯對每一份手稿進(jìn)行處理。總編輯將把最終決定通知作者。不接受一系列論文。科索斯特的會員資格不是提交出版手稿的先決條件。

The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB), an international journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST), provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and a review related to food science and biotechnology. FSB has been covered in Current Contents and Science Citation Index Expanded (SCIE) from 2003. FSB has been also indexed by SCOPUS from September, 2008. Submission of Manuscript FSB operates an on-line submission system. Details of how to submit online and full author instructions can be found at: http://www.fsnb.or.kr/. All manuscripts are subject to double-blinded peer review for the validity of the experimental design and results, significance, and appropriateness for the FSB. The author may submit the names and affiliations of 3-4 potential reviewers, including their email addresses and telephone numbers; however, the Editor-in-Chief is not under obligation to select the suggested referees for reviewing the manuscript. Typically, 2 reviewers are assigned to review each article. Review process is handled by responsible editor for each manuscript. The author will be informed the final decision by the Editor-in-Chief. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication.