Food Science of Animal Products（ISSN: 2958-4124, e-ISSN : 2958-3780）is a peer-reviewed, open access international journal that publishes the latest research fi ndings in the field of animal-origin foods, involving food materials such as meat, aquatic products, milk, eggs, animal offals and edible insects. The research scope includes the quality and processing characteristics of food raw materials, the relationships of nutritional components and bioactive substances with human health, product fl avor and sensory characteristics, the control of harmful substances during processing or cooking, product preservation, storage and packaging; microorganisms and fermentation, illegal drug residues and food safety detection; authenticity identifi cation; cell-cultured meat, regulations and standards.

《動物源食品科學》（英文）致力于構筑全球學者權威平臺，發(fā)表動物源食品相關科學理論和實驗基礎研究，展示為人類供應營養(yǎng)、健康、美味、安全的動物源食品而開發(fā)的創(chuàng)新性技術突破。期刊收集的論文將突出創(chuàng)新性科學研究，并通過先進的國際化出版平臺實現(xiàn)高效出版和廣泛傳播。

The scope covered by Food Science of Animal Products includes:

◎ Raw materials and their quality: The relationship between the origin, genes and feeding methods of animals and the quality of meat, aquatic products, dairy products and eggs, the mechanisms underlying quality changes, food processing characteristics, and flavor and sensory evaluation.

◎ Nutrition and function: The analyses, digestion and absorption, metabolic mechanisms, and efficacies of the nutritional and functional components of animal-origin foods.

◎ Safety and detection: Risk assessment and control techniques for harmful substances during processing and cooking, detection of spoilage microorganisms and drug residues, and authenticity identifi cation.

◎ Food engineering: Effects of ultra-high pressure, ultrasonic, microwave, irradiation and other technologies on the quality and safety of animalorigin foods, and processing technologies for prefabricated dishes.

◎ Bio-fermentation: The isolation and identification of microorganisms from meat, aquatic products and dairy products, the fermentation characteristics of probiotics and their effects on product quality, and studies on cell-cultured meat.

◎ Packaging, storage and transport: The research and development of preservation technologies and preservatives for meat, aquatic products, dairy products and eggs, food quality changes during storage and transport, and the research and development of new packaging materials and intelligent packaging technologies.

◎ Reviews on special topics: The frontier research progress, policies, regulations and standards for animal-origin foods.

About Food Science of Animal Products

◎ Gold Open-Access and high visibility on SciOpen.

◎ International Editorial Board from China, USA, New Zealand, Spain, Italy, etc.

◎ Frequency: Quarterly.

◎ Double blind review process.

◎ Plagiarism check in licensed software.

◎ Free of any charge.

◎ Only online submission is accepted.

Offi cial website:

https://www.sciopen.com/journal/2958-4124

Contact information:

Editorial Offi ce ofFood Science of Animal Products

No. 70, Yangqiao, Fengtai District, Beijing 100068, China

E-mail: foodsciap@126.com

Tel: (0086)010-83155446-8027

Fax: (0086)010-83155436

We sincerely welcome contributions of high-quality from you and your institution.