Aims & Scope
npj Science of Food is a fully open-access journal that publishes high-quality, high-impact papers on all aspects of food science and technology. The journal aims to advance understanding of all aspects of the ‘One Health’ approach to the food–human health nexus, and promote research related to the United Nations sustainable development goals.
npj Science of Food covers topics including, but not limited to:
- Scientific advancements in the areas of food safety, authenticity and sustainability
- Policy developments in the resilience and security of the global food supply system
- Multiscale physiochemical changes and interactions among food ingredients - from molecular to cellular structures - caused by current and emerging processing techniques
- Measurement of the totality of exposures individuals experience from food consumption (the food exposome) over their lives, and how those exposures affect health and well-being
- The role of science and technology and alternative food resources in delivering safer, healthier and more sustainable food
- The molecular and cellular biology of food and its effects (positive and negative) on human health.
Subjects not compatible with the journal scope include:
- Pharmacological studies in vivo or in vitro employing one or more purified compounds from edible raw materials, without clear evidence of food consumption data.
- Microbiological studies in animals without direct links to the impacts of food on human health.