Food Science of Animal Products, sponsored by Beijing Academy of Food Sciences and published by Tsinghua University Press, is a peer-reviewed, open access  journal that publishes the latest research findings 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 flavor 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 identification; cell-cultured meat, regulations and standards.

The objectives of this journal are to provide an authoritative platform for scholars worldwide to publish scientific theories and fundamental experimental studies related to animal-origin foods, and showcase innovative technological breakthroughs for developing nutritious, healthy, delicious and safe animal-origin human foods. The papers collected by this journal will highlight innovative scientific research, and will be published efficiently and disseminated widely through such an advanced international publishing platform.

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 identification.
• Food engineering: Effects of ultra-high pressure, ultrasonic, microwave, irradiation and other technologies on the quality and safety of animal-origin 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.

Tsinghua University Press