npj Science of Food considers research covering all aspects of food science and technology. The journal covers a broad range of topics including but not limited to: Food chemistry and biochemistry Food microbiology and safety Food processing, preservation, multistate physiochemical changes, and interactions among ingredients Food engineering and technology Food sensory analysis and consumer perception Nutritional composition, dietary patterns, food exposomes, and health effects of food consumption Food authenticity and traceability Food sustainability, environmental impact, and alternative foods Food policy and regulation Food biotechnology and functional foods Food waste reduction and valorization Resilience and security of the global food supply system The journal typically does not consider pharmacological studies in vivo or in vitro employing one or more purified compounds from edible raw materials, without clear evidence of food consumption data. The journal will also not consider microbiological studies in animals without direct links to the impact of food on human health.
期刊介绍
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.