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Foods and the microbiome

Collection Editors: Xin WangGuest Editor, Institute of Food Research, Zhejiang Academy of Agricultural Sciences; Lijing KeAssociate Editor, School of Food Science and Biotechnology, Zhejiang Gongshang University; Viki HurstManaging Editor, npj Science of Food, Nature Research

Foods and the microbiome collection

npj Science of Food will publish a special Collection dedicated to cutting-edge research on the effects of foods on the human microbiome, and technologies that improve research standards.

 

 

 

 

Image credit: Science Photo Library/Alamy.

Deadline for full submissions is 1st May 2022.

We are particularly interested in receiving submissions that are focused on:

  1. The influences and mechanisms of postbiotics on human health.
  2. The effects of fermented foods on the human microbiome.
  3. Technologies that advance understanding of the microbiome in the gastrointestinal tract.
  4. Assessing and improving the quality of standards and methodologies in food and microbiome research.

The article selection below represents the types of research the journal has already published on this topic. Visit our website to learn more about npj Science of Food's aims and scope, or to browse all available articles.

 

To submit your manuscript for consideration at npj Science of Food as part of this Collection, please follow the steps detailed on this page. Once logged in you can submit your manuscript to a Collection by selecting the appropriate manuscript type and clicking “Continue”. Then when filling out the "Manuscript Information", select the "Foods and the microbiome" Collection from the "Subject Terms" tab. Authors should also express their interest in the Collection in their cover letter.

Please direct any queries to Viki Hurst, Managing Editor: viki.hurst@nature.com

 

 

 

Collection Submission Policies

 

Collections of original primary research articles are published open access and online only.

All manuscripts submitted to a Collection are assessed according to the standard npj Science of Food editorial criteria and are subject to all standard journal policies. If accepted for publication, an article processing charge applies (with standard waiver policy).

All Collections are open for submissions from all authors – and not by invitation only – on the condition that the manuscripts fall within the scope of the Collection and of npj Science of Food more generally.

Manuscripts submitted to an open Collection may be considered unsuitable for inclusion, particularly if they fall outside the scope of the Collection. In such cases, the authors will be notified by the editorial office and their manuscript can be considered as a regular npj Science of Food submission.

npj Science of Food's in-house editors reserve the right to assume responsibility for the management of a Collection at any stage.