基于Scopus和Scival的国内外高校食品科学研究现状分析

利用Scopus数据库和Scival统计分析工具,选择2015 QS世界大学农林(agriculture & forestry)专业排行榜TOP 100中食品专业较为优势的高校,以及中国校友会2014中国大学排行公布的“2014中国大学食品科学与工程专业排行榜”的高校,通过文献计量学方法对2010—2015年间国际和国内高校在食品领域学术论文产出、论文引用情况、国际合作现状等情况进行分析,探讨国际与国内高校食品科学研究的发展状态。提出我国高校食品科学学科发展应更加注重提高学术质量与声誉,鼓励在高水平期刊上发表文章,注重学术领军人物在学科建设上的引领作用,加强与国内外同行,尤其是领先机构的学术合作,以进一步提高学术影响力。

Analysis of Research Status of Food Science Basing on Scopus and Scival

This study summarized the development of the major of food science in international and Chinese universities based on the Scopus database and Scival statistics tool. The outstanding universities having the major of food science from the 2015 QS World University Rankings of Agriculture and Forestry and 2014 China University Rankings of Food Science and Engineering announced by the China Alumni Association University Rankings were chosen. The development of major of food science was discussed with the guidance of bibliometric to analyse the outputs in publications, citations, and international collaborations. The results showed that Chinese universities should pay more attentions on prompting the academic quality and reputation and publishing papers in the influential journals. The academic leaders should play an important role in the major development and increase the international collaborations to increase the academic impact.