Cultivated Meat and Alternative Protein Sources
- Submission status
- Open
- Submission deadline
This cross-journal collection on "Cultivated Meat and Alternative Protein Sources" is a collaboration between Nature Communications, npj Science of Food, Communications Biology and Scientific Reports. This rapidly growing field combines materials science, stem cell technology, tissue engineering and other disciplines to generate meat and alternative protein options that are more ethical and sustainable to feed the growing world population. We are keen to see submissions in this exciting space, specifically but not exclusively in the areas of Alternative or non-animal Protein Sources, Cultivated Meat Technology (including cell lines, tissue engineering, culture media) and Cultivated Meat Considerations.
Nature Communications is edited by in-house professional editors.
npj Science of Food is managed by in-house professional editors and edited by a team of external academic editors.
Communications Biology is edited by both in-house professional editors and Editorial Board Members.
Scientific Reports is managed by both in-house professional editors and Editorial Board Members.
Our editors work closely together to ensure the quality of our published papers and consistency in author experience.
