《食品與農(nóng)業(yè)科學(xué)雜志》在這些領(lǐng)域發(fā)表同行評(píng)議的原始研究、評(píng)論、小評(píng)論、觀點(diǎn)和聚光燈，特別強(qiáng)調(diào)農(nóng)業(yè)/食品界面的跨學(xué)科研究。約翰威利父子有限公司為SCI出版。SCI（化學(xué)工業(yè)協(xié)會(huì)）是一個(gè)獨(dú)特的國(guó)際論壇，科學(xué)與商業(yè)在獨(dú)立、公正的基礎(chǔ)上相遇。任何人都可以加入，現(xiàn)在的成員包括消費(fèi)者、商界人士、環(huán)保人士、實(shí)業(yè)家、農(nóng)民和研究人員。該協(xié)會(huì)提供了一個(gè)機(jī)會(huì)，在食品和農(nóng)業(yè)、制藥、生物技術(shù)、材料、化學(xué)品、環(huán)境科學(xué)和安全等不同部門之間共享信息。除了組織教育活動(dòng)外，SCI每年還授予許多著名的榮譽(yù)和獎(jiǎng)學(xué)金，出版同行評(píng)議的期刊，并向會(huì)員提供受人尊敬的雜志《化學(xué)與工業(yè)》中各自部門的新聞。SCI最初于1881年在倫敦成立，1894年在紐約成立，是一家注冊(cè)慈善機(jī)構(gòu)，會(huì)員遍布70多個(gè)國(guó)家。

The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.Published for SCI by John Wiley & Sons Ltd.SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry .Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.