115年后，《英國食品雜志》（BFJ）繼續(xù)因其對最新食品相關(guān)雙盲同行評審研究的廣泛和獨(dú)特的跨學(xué)科報(bào)道而受到全球的高度尊重。它將這個(gè)充滿活力的行業(yè)的各個(gè)部門聯(lián)系起來，及時(shí)了解新的趨勢、熱門和有爭議的問題，并提供信息和刺激辯論。BFJ歡迎有關(guān)以下方面的實(shí)證和應(yīng)用研究文章、觀點(diǎn)文章、案例研究和文獻(xiàn)以及一般性評論：消費(fèi)者選擇、偏好和關(guān)注消費(fèi)者的態(tài)度、體驗(yàn)、感知和決策營養(yǎng)、營養(yǎng)流行病學(xué)和促進(jìn)健康飲食的消費(fèi)者方面營銷、分銷和零售，包括定價(jià)、市場模式、標(biāo)簽和品牌食品健康教育：風(fēng)險(xiǎn)評估、管理、溝通食品加工人員的知識、態(tài)度和做法食品供應(yīng)，包括供應(yīng)鏈和物流食品可持續(xù)性和經(jīng)濟(jì)，包括食品和水安全食品安全/質(zhì)量，包括先決方案、HACCP、衛(wèi)生和文化、可追溯性、培訓(xùn)等。質(zhì)量保證實(shí)踐和策略，包括可追溯性BFJ是對食品感興趣的所有社會科學(xué)/管理/公共衛(wèi)生學(xué)科的學(xué)者、研究人員和學(xué)生，以及生產(chǎn)、銷售或供應(yīng)食品的營養(yǎng)學(xué)家和營養(yǎng)師、食品和農(nóng)業(yè)公司、食品研究所以及食品行業(yè)的管理者和專業(yè)人員的重要讀物。

After 115 years, the British Food Journal (BFJ) continues to be highly respected worldwide for its broad and unique interdisciplinary coverage of the latest food-related double blind peer-reviewed research. It links all sectors of this dynamic industry, keeping abreast of emerging trends, topical and controversial issues and informing and stimulating debate. BFJ welcomes empirical and applied research articles, viewpoint articles, case studies and literature and general reviews on: Consumer choice, preferences and concernsConsumer attitudes, experiences, perceptions and decision-makingConsumer aspects of nutrition, nutritional epidemiology and the promotion of healthy eatingMarketing, distribution and retailing , including pricing, market models, labelling and brandingFood-related health education: risk assessment, management, communication Food handlers' knowledge, attitudes and practices Food supply, including supply chain and logisticsFood sustainability and economics, including food and water securityFood safety / quality, including prerequisite programmes, HACCP, hygiene and culture, traceability, training, etc.Quality assurance practices and strategies, including traceabilityBFJ is key reading for academics, researchers and students in all social science/management/public health disciplines who are interested in food, as well as nutritionists and dietitians, food and agricultural companies who manufacture, market or supply food, food research institutes, and managers and professionals who work in the food industry.