About the Journal
npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
Find out further information on the journal aims and scope here.
Each Nature Partner Journal defines the content types that they consider; please see the detailed outline of the content types that npj Science of Food considers.
npj Science of Food international Editors span the breadth of the research areas covered by the journal - read more about the Editors and the Nature Research team here.
npj Science of Food is a fully open access journal. More on Creative Commons Attribution licenses and the benefits of publishing open access can be found in this section.
To allow immediate global open access to all articles, npj Science of Food levies an article processing charge (APC). Current APCs and waiver information are available in this section.
Find out about journal metrics and up-to-date abstracting and indexing information for npj Science of Food here.
Part of the Nature Partner Journals series, npj Science of Food is a high-quality new Nature Research journal published by Springer Nature in partnership with Beijing Technology and Business University – find out more.
Nature Partner Journals is a series of online-only, open access journals published in collaboration with internationally renowned partners, driving high impact open science.