該雜志向讀者介紹了最新的研究、知識(shí)、新興技術(shù)以及食品加工和保存方面的進(jìn)展。《食品加工與保存雜志》涵蓋了食品材料的化學(xué)、物理、質(zhì)量和工程特性，在基本化學(xué)和工程原理以及適用的食品加工與保存技術(shù)之間提供了平衡。這是唯一一本專門出版與食品加工和保存有關(guān)的基礎(chǔ)和應(yīng)用研究的雜志，有利于研究、商業(yè)和工業(yè)界。它發(fā)表的研究文章旨在安全保存和成功的消費(fèi)者接受獨(dú)特的，創(chuàng)新的，非傳統(tǒng)的國際或國內(nèi)食品。此外，期刊還對當(dāng)前的經(jīng)濟(jì)和監(jiān)管政策進(jìn)行了重要討論，討論了這些政策對各種食品安全和質(zhì)量加工和保存的影響。

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.