《食品科學(xué)與食品安全綜合評論》（CRFSF）是食品技術(shù)專家研究所（IFT）在線期刊之一。自2002年起出版（www.ift.org）。綜述性論文提供了關(guān)于食品科學(xué)或食品安全方面狹義主題的深入報(bào)道，包括營養(yǎng)、工程、微生物學(xué)、感官評估、生理學(xué)、遺傳學(xué)、經(jīng)濟(jì)學(xué)、法規(guī)和歷史。典型的回顧體現(xiàn)了對所有相關(guān)研究（弱點(diǎn)、優(yōu)勢、發(fā)現(xiàn)中的差異）的仔細(xì)評估，從而提出富有洞察力、綜合性的解釋、總結(jié)和結(jié)論。對于未經(jīng)請求或受邀的手稿，作者應(yīng)向科學(xué)編輯提交一個(gè)合適的標(biāo)題、一個(gè)簡短的提綱和一個(gè)簡短的陳述，說明該主題的重要性以及該陳述將如何促進(jìn)食品科學(xué)和食品技術(shù)。

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology.