Open Access

npj Science of Food makes all content freely available to all researchers worldwide, ensuring maximum dissemination of content through the nature.com platform. Content is published continually online to provide timely communication to the community and keep publication times to a minimum.

Publishing open access

npj Science of Food is an open access journal: authors pay an article processing charge (APC) for their accepted articles to be open access online and freely accessible immediately upon publication, under a Creative Commons CC BY license (Creative Commons Attribution 4.0 International License).

To facilitate self-archiving, Springer Nature deposits open access articles in PubMed Central and Europe PubMed Central on publication.  Authors are also permitted to post the final, published PDF of their article on a website, institutional repository or other free public server, immediately on publication.

Visit our open research site for detailed information about publishing open access in npj Science of Food:

Benefits of open access

Open access publication can lead to:

  • Increased citation and usage
  • Greater public engagement
  • Faster impact
  • Broader collaboration
  • Increased interdisciplinary interaction

More information about the benefits of open access is available.

Compliance with funder mandates

Springer Nature's services and policies ensure that authors can fully comply with the public access requirements of major funding bodies worldwide.  For information and advice about compliance, consult our open access policy information, or contact us.

Article processing charges

For more information about our Article processing charges (APC) and applications for discretionary APC waivers please visit our page on Article processing charges.