創新食品科學和新興技術（IFSET）旨在為食品科學和新興技術的新發展提供最高質量的原創貢獻。所述工作應在方法或所用方法上具有創新性。研究結果對科學界或食品工業的意義也必須明確。提交出版的論文必須新穎，具有較高的科學質量和影響力。只有推進當前科學知識、具有行業相關性、推進當前理解的論文才會被考慮進行審查和出版。IFSET不公布初步或證實性結果。該雜志發表了一些精選的研究和評論文章，涉及工程，規模擴大，安全，可持續性，動力學和機械方面的前景食品加工技術。每一篇文章都應該對進一步理解一個特定的科學技術領域做出明確的貢獻，并在可能的情況下幫助澄清它是否可以被食品工業采納。關于多種技術的新穎結合的文章和涉及食品科學所有分支的創新和進步的文章，包括食品生物技術、營養和材料科學，都在本雜志的范圍內。所涉主題包括：食品和食品成分的新技術和新興技術；宏觀、微觀和納米尺度上的過程結構-功能關系；定制食品；過程控制、過程-包裝相互作用；資源效率過程；可持續過程；微生物、酶、病毒、過敏原和毒素失活的動力學和機制；養分的保留、可獲得性和可得性；結構變化、質地和流變性；最小處理；過程的例子包括：高靜壓處理；脈沖光場或電場；微波和射頻加熱；超聲波；冷等離子體；輻照；紫外光；高壓均勻化；歐姆加熱；高密度氣體；熱處理、非熱處理和零分處理。作者在線指南可在http://ees.elsevier.com/ifset上找到。

Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Papers submitted for publication must be novel and of high scientific quality and impact. Only papers which advance current scientific knowledge, with industrial relevance, which advance current understanding will be considered for review and publication. IFSET does not publish preliminary or confirmatory results. The journal publishes selected research and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing technologies. Each article should make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutrition and material science. Topics covered include:new and emerging technologies for foods and food constituents; process-structure-function relationships at macro-, micro- and nano scale; tailor made foods;process control, process-packaging interactions;resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms, enzymes, viruses, allergens and toxins; nutrient retention, accessibility and availability;structural changes, texture and rheology;minimal processing; Example of processes include: high hydrostatic pressure processing; pulsed light or electric fields; microwave and radio-frequency heating;ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating;dense gases; thermal, non-thermal and sub-zero processing. The online Guide for Authors can be found at http://ees.elsevier.com/ifset