本刊特点：高质量科技期刊（T1）,SCIE（2024版）,目次收录（维普）,目次收录（知网）,外文期刊,
期刊基本信息
出版周期：不定期 级别：核心期刊
中国国内刊号：无CN刊号
国际标准刊号：ISSN 2396-8370
杂志社联系方式
地址：北京市海淀区阜成路33号北京工商大学
邮编：100037
微信公众号：北京工商大学
官网邮箱：npjscifood@nature.com
官方网站：https://www.nature.com/npjscifood/
杂志征稿投稿要求
《npj-食品科学（英文）》
（npj Science of Food）期刊介绍
【微信公众号“北京工商大学”信息】
2016年6月30日，施普林格·自然（Springer Nature）出版集团宣布与我校达成协议，合作出版具有高影响力的开放获取期刊《npj Science of Food》。2017年，期刊正式上线。
该刊聚焦食品安全，食品加工、包装，食品营养与健康等方面的内容，旨在发表经同行评审的高质量原创论文、评论和综述文章。
我校校长、中国工程院院士孙宝国教授担任创刊主编，国际食品科学技术联盟前任主席、中国食品科学技术学会副理事长饶平凡博士担任联席主编。美国加州大学戴维斯分校食品科技系及农业环境科学学院加州食品与农业研究所的执行主任暨创立人Sharon Shoemaker博士为联席主编。
食品科技是一个快速发展的领域，吸引了许多不同学科的科学家和工程人员去研究食品加工、添加剂和营养价值如何相互作用并影响消费者健康的内在机制。《npj Science of Food》涵盖一系列的研究话题，其中包括食品成分在加工、食用和消化过程中的物理化学变化及相互作用；食品与多种消化道要素间的相互作用；食物引发身体响应的生理机制；食品与压力、炎症和代谢综合征；食品政策和食品安全；食品工业的保障和可持续性等。
此次入选SCI数据库标志着《npj Science of Food》的学术质量和影响力获得国际认可，对于推进我校高水平研究型大学建设具有重要意义。
《npj-食品科学（英文）》
（npj Science of Food）投稿须知
【杂志社官方网站信息】
For Authors & Referees
This section will help you when preparing your manuscript for initial submission and resubmission to npj Science of Food. Please ensure that you familiarise yourself with our editorial policies as outlined in our Guide for Authors before submitting your work. An overview of key information on submitting primary research is also available in our brief guide to manuscript submission in PDF format.
For information on our aims and scope, as well as our content types, please refer to the About the journal section.
How to submit
All manuscripts must be submitted electronically through our online submission system, from which you can upload the cover letter and manuscript files (text, figures and supplementary information, including video) and check on the status of your manuscripts during the review process.
Revised manuscripts should be uploaded through the link provided in the editor's decision letter. Please do not submit revisions as new manuscripts.
The authors must include copies of all related manuscripts with any overlap in authorship that are under consideration or in press elsewhere.
Guide for Authors
View our guide for authors for detailed information on editorial criteria, and how manuscripts are handled by our editors between submission and acceptance for publication.
Manuscripts submitted to npj Science of Food do not need to adhere to our formatting requirements at the point of initial submission; formatting requirements only apply at the time of acceptance.
Download Guide for Authors
Guide for Reviewers
View our guide for reviewers for detailed information on policies, workflows and criteria.
Journal Policies
Our editorial and publishing policies are consistent with those of the Nature portfolio journals.
Language Editing
Even though no paper will be rejected for poor language, authors occasionally receive feedback from editors and reviewers regarding language and grammar usage in their manuscripts. You may wish to consider asking a colleague to read your manuscript and/or to use a professional editing service such as those provided by our affiliates Nature Research Editing Service or American Journal Experts. Please note that the use of a language editing service is not a requirement for publication in npj Science of Food.
……
更多详情：
https://www.nature.com/npjscifood/authors-and-referees