数据库收录： SCIE

宗旨： 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. The journal offers more choice to Nature Portfolio authors who are seeking a fully open-access and more inclusive platform for publishing their work. The journal is led by food science experts who collaborate to cultivate high-quality research. As part of the <a href='https://www.nature.com/nature-portfolio/about/npj-series'>npj Series</a>, this journal focuses on fostering global partnerships with the research community and other Springer Nature journals.