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.
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.
npj Science of Food is led by Editor-in-Chief Professor Pingfan Rao and Dr. Sharon Shoemaker– visit the ‘about the editors’ page for further information.
npj Science of Food's international Editorial Board spans the breadth of the coverage of the journal –read more about the Editorial Board.
Nature Partner Journals is a series of online-only, open access journals published in collaboration with internationally renowned partners, driving high impact open science.
Bringing together strong editorial leadership with world-class publication systems, Nature Partner Journals transcend traditional research boundaries with innovative features such as lay summaries, allowing journals to serve as intersections for many disciplines and systems, opening up research to the wider public.
Abstracted & Indexed in
npj Science of Food is now abstracted and indexed by Directory of Open Access Journals (DOAJ).