當(dāng)前的意見期刊是在認(rèn)識(shí)到專家們?cè)絹?lái)越難以跟上在其學(xué)科中出版的信息量不斷增加的情況下發(fā)展起來(lái)的。在食品科學(xué)的當(dāng)前觀點(diǎn)中，我們通過系統(tǒng)地提供以下信息來(lái)幫助讀者：專家對(duì)食品科學(xué)最新進(jìn)展的清晰易讀的看法。專家們從大量原始出版物中對(duì)最有趣的論文進(jìn)行了評(píng)注。將主題分成若干部分食品科學(xué)的主題分為主題部分，每一部分每年復(fù)習(xí)一次。食品物理與材料科學(xué)食品工程與加工食品毒理學(xué)食品化學(xué)與生物化學(xué)食品生物加工食品微生物學(xué)食品安全食品真菌學(xué)感官科學(xué)與消費(fèi)者行為功能性食品和營(yíng)養(yǎng)生物技術(shù)食品科學(xué)創(chuàng)新部門編輯是該領(lǐng)域的主要權(quán)威，由該雜志的編輯任命。他們將本節(jié)分為若干主題，確保全面涵蓋該領(lǐng)域，并強(qiáng)調(diào)所有當(dāng)前重要的問題。部門編輯委員會(huì)對(duì)他們選擇的每個(gè)主題進(jìn)行審查。

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 ScienceFood Engineering and ProcessingFood ToxicologyFood Chemistry and BiochemistryFood BioprocessingFood MicrobiologyFood SafetyFood MycologySensory Sciences and Consumer BehaviorFunctional Foods and NutritionFoodomics TechnologiesInnovations in Food ScienceSection Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected.