Nature Food

Nature Food is a monthly online peer-reviewed journal published by Nature Portfolio, part of Springer Nature, launched in January 2020, covering food production, processing, distribution and consumption across the natural, applied and social sciences, with a 2025 Journal Impact Factor of 24.7（Nature Food）是由（Nature Portfolio）出版、隶属（Springer Nature）的月度在线同行评审期刊，2020 年 1 月创刊，涵盖食品生产、加工、流通与消费的自然科学、应用科学与社会科学，2025 年影响因子为 24.7。

Scope

• It publishes top-tier original research, reviews, comments and opinions on the theme of food, crossing the disciplines of food-related research in the natural, applied and social sciences该刊刊载食品主题的顶尖原创研究、综述、评论与观点文章，横跨自然科学、应用科学与社会科学中的食品相关研究。
• Its scope spans food production, processing, distribution and consumption, aiming to optimise and secure food systems for the future其范围涵盖食品的生产、加工、流通与消费，旨在为未来优化并保障食品系统。
• Content types include Articles, Brief Communications, Reviews, Perspectives, Comments, Matters Arising, News & Views and Features文章类型包括原创论文、简报、综述、视角、评论、学术争鸣、新闻与观点以及专题特写。
• It provides researchers and policy-makers with a breadth of evidence and expert narratives on global food challenges and their solutions该刊为研究者与政策制定者提供关于全球食品挑战及其解决方案的广泛证据与专家论述。
• A 2021 study published in the journal found that food systems are responsible for about a third of global anthropogenic greenhouse gas emissions该刊 2021 年发表的一项研究发现，食品系统约占全球人为温室气体排放的三分之一。^[1]
• More than half of the articles it published in 2025 related to one or more of the 17 UN Sustainable Development Goals该刊 2025 年发表的文章中逾半数与联合国 17 项可持续发展目标中的一项或多项相关。
• It is an exclusively online publication, and papers published online are definitive and may be altered only through a formal correction该刊为纯在线出版物，在线发表的论文即为定稿，仅可通过正式更正加以修改。
• It is a hybrid journal, so authors may choose to publish open access on payment of an article processing charge该刊为混合型期刊，作者可选择支付文章处理费后以开放获取方式发表。

History

• Nature Food was launched in January 2020 as one of three new Nature Research titles, alongside Nature Cancer and Nature Reviews Earth & Environment（Nature Food）于 2020 年 1 月创刊，是当年推出的三种《自然》研究系列新刊之一，另两种为（Nature Cancer）与（Nature Reviews Earth & Environment）。
• Its first Chief Editor was Anne Mullen, and the editors are based in Berlin, New Jersey and Washington, D.C.其首任主编为（Anne Mullen），编辑分别常驻柏林、新泽西与华盛顿特区。
• It is published by Nature Portfolio, the Nature-branded publishing arm of Springer Nature该刊由（Nature Portfolio）出版，后者是（Springer Nature）旗下以《自然》为品牌的出版部门。
• Its Journal Impact Factor rose from 20.43 in 2022 to 21.9 in 2024 and 24.7 in 2025其影响因子由 2022 年的 20.43 升至 2024 年的 21.9 与 2025 年的 24.7。
• In the 2025 Journal Citation Reports it ranks first among 187 food science and technology journals在 2025 年期刊引证报告中，该刊在 187 种食品科学与技术期刊中排名第一。
• It has published influential work on food systems, dietary transitions and the environmental footprint of agriculture该刊发表过关于食品系统、膳食转型与农业环境足迹的重要研究。

Editors

• The Chief Editor is Juliana Gil, who holds a doctorate in global food security from the University of Hohenheim and joined the journal in August 2019现任主编为（Juliana Gil），拥有（University of Hohenheim）全球粮食安全博士学位，2019 年 8 月加入该刊。
• Senior editors include Annisa Chand, Laurence Daoust and Yufang Guo, and Fiona Coleman serves as an associate editor资深编辑包括（Annisa Chand）、（Laurence Daoust）与（Yufang Guo），（Fiona Coleman）任副编辑。
• Like other Nature titles, Nature Food has no external academic editors, and all editorial decisions are made by a dedicated team of full-time professional editors与其他《自然》系列期刊一样，该刊不设外部学术编辑，所有编辑决定均由专职的全职专业编辑团队作出。
• Its editors have research backgrounds spanning nutrition, agronomy, food microbiology and food systems其编辑的研究背景涵盖营养学、农学、食品微生物学与食品系统。
• All research articles are peer reviewed, and the journal follows Nature Portfolio editorial policies on research integrity and reproducibility所有研究论文均经同行评审，该刊遵循（Nature Portfolio）关于科研诚信与可重复性的编辑政策。