npj Science of Food
Last updated ISSN 2396-8370
npj Science of Food is published by Nature Portfolio in biochemistry, genetics and molecular biology. It is open access. The article processing charge is $2,790.
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What it publishes
Recent work in npj Science of Food concentrates on these topics, taken from its published record rather than from its own description:
- Gut microbiota and health
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Agriculture Sustainability and Environmental Impact
- Proteins in Food Systems
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
Key facts
| Publisher | Nature Portfolio |
|---|---|
| ISSN | 2396-8370 |
| Subject area | Biochemistry, Genetics and Molecular Biology |
| Access | Open access |
| Article processing charge | $2,790 |
| Indexed in | Scopus · DOAJ |
| Articles published | 1,112 |
| Publishing since | 2009 |
| Journal website | www.nature.com/npjscifood/ |
Facts come from OpenAlex, DOAJ and Wikidata and may lag the journal’s own pages. Check the publisher’s site before submitting. Indexing shown here is what is recorded, not a complete picture — about a third of journals have no indexing recorded anywhere we can read, so “not recorded” does not mean a journal is absent from Scopus or Web of Science.
Journals like npj Science of Food
Other established journals in biochemistry, genetics and molecular biology, if this one is not the right home for your paper: