《水產(chǎn)食品技術(shù)雜志》發(fā)表了關(guān)于科學(xué)技術(shù)和生物技術(shù)應(yīng)用于世界海洋和淡水生物源性食品的研究、創(chuàng)新、生產(chǎn)和分銷各個(gè)方面的研究論文、簡短通訊和評(píng)論文章。期刊的特色文章涉及基礎(chǔ)科學(xué)和應(yīng)用科學(xué)的各個(gè)方面，主題涉及：收割和搬運(yùn)實(shí)踐用傳統(tǒng)和新技術(shù)加工制冷和冷凍包裝和儲(chǔ)存安全性和可追溯性副產(chǎn)品利用率消費(fèi)者對(duì)水產(chǎn)品的態(tài)度該雜志還涵蓋了與食品化學(xué)、微生物學(xué)和工程有關(guān)的水產(chǎn)品的基礎(chǔ)研究，如所有水生環(huán)境中的動(dòng)植物，包括海藻和直接用于人類消費(fèi)或替代用途的未充分利用物種。該雜志的特色包括其領(lǐng)域?qū)＜业目妥缯摵秃w廣泛主題的書評(píng)。

The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:harvesting and handling practicesprocessing with traditional and new technologiesrefrigeration and freezingpackaging and storagesafety and traceabilitybyproduct utilizationconsumer attitudes toward aquatic foodThe Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.