npj Science of Food

npj Science of Food is an online-only, fully open access journal published by Nature Portfolio, part of Springer Nature, in the United Kingdom in partnership with Beijing Technology and Business University and the International Union of Food Science and Technology, launched in 2017, covering all aspects of food science and technology, with a 2025 Journal Impact Factor of 9.7《食品科学》（npj Science of Food）是由（Nature Portfolio）（隶属（Springer Nature））同北京工商大学及国际食品科技联盟合作、在英国出版的纯在线全开放获取期刊，创刊于 2017 年，覆盖食品科学与技术的各个方面，2025 年影响因子为 9.7。

Scope

• It considers research covering all aspects of food science and technology, and it supports fundamental studies that advance the science of food beyond the classic focus on processing该刊接收覆盖食品科学与技术各个方面的研究，并支持超越传统加工重点、推动食品科学前进的基础研究。
• Topics covered include food chemistry and biochemistry, and food microbiology and safety涵盖的主题包括食品化学与生物化学，以及食品微生物学与安全。
• Topics also include food processing, preservation, multistate physiochemical changes and interactions among ingredients, and food engineering and technology主题还包括食品加工、保藏、多重物化变化与配料间的相互作用，以及食品工程与技术。
• Topics further include food sensory analysis and consumer perception, nutritional composition, dietary patterns, food exposomes and health effects of food consumption主题亦包括食品感官分析与消费者认知、营养组成、膳食模式、食品暴露组以及食品消费的健康效应。
• Other topics include food authenticity and traceability, food sustainability, environmental impact and alternative foods, and food policy and regulation其他主题包括食品真实性与可追溯性、食品可持续性、环境影响与替代食品，以及食品政策与法规。
• It also welcomes food biotechnology and functional foods, food waste reduction and valorisation, and work on the resilience and security of the global food supply system该刊同样欢迎食品生物技术与功能性食品、食品废弃物减量与增值利用，以及关于全球食品供应体系韧性与安全的研究。
• It 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, nor microbiological studies in animals without direct links to the impact of food on human health, and it promotes the United Nations sustainable development goals该刊通常不接收缺乏明确食品消费数据、以食用原料纯化化合物开展的体内或体外药理学研究，也不接收与食品对人体健康影响无直接关联的动物微生物学研究，并倡导联合国可持续发展目标。

History

• It was announced in June 2016 by Nature Research, part of Springer Nature, which agreed with Beijing Technology and Business University and the International Union of Food Science and Technology to co-publish the high-impact open access journal, and submissions opened in July 2016该刊于 2016 年 6 月由（Nature Research）（隶属（Springer Nature））宣布创办，其与北京工商大学及国际食品科技联盟达成协议共同出版这一高影响力开放获取期刊，2016 年 7 月起接收投稿。
• Its first volume appeared in 2017, opening with a paper on the impact of diet-derived signalling molecules on human cognition其第 1 卷于 2017 年面世，首篇论文探讨膳食来源信号分子对人体认知的影响。^[1]
• Baoguo Sun, president of Beijing Technology and Business University and academician of the Chinese Academy of Engineering, is its founding Editor-in-Chief and is now listed as an Emeritus Editor-in-Chief（Baoguo Sun）（北京工商大学校长、中国工程院院士）为其创办主编，现列为荣休主编。
• Sharon Shoemaker of the California Institute of Food and Agricultural Research at the University of California Davis is also listed as an Emeritus Editor-in-Chief（Sharon Shoemaker）（美国加利福尼亚大学戴维斯分校（California Institute of Food and Agricultural Research））亦列为荣休主编。
• The journal is online-only and fully open access, with an article processing charge of GBP 1790 or USD 2590 or EUR 2190, and articles are published under a Creative Commons Attribution license该刊为纯在线完全开放获取期刊，文章处理费为 1790 英镑或 2590 美元或 2190 欧元，文章依知识共享署名许可发表。
• Its 2025 journal metrics report an Impact Factor of 9.7, 18 days to first decision, about 2.6 million downloads and about 1500 Altmetric mentions, and its impact factor rose from 5.07 in 2021 and 7.0 in 2022 to 7.8 in 2024 and 9.7 in 2025其 2025 年期刊指标报告影响因子 9.7、初审用时 18 天、约 260 万次下载与约 1500 次（Altmetric）提及，其影响因子由 2021 年的 5.07 与 2022 年的 7.0 升至 2024 年的 7.8 与 2025 年的 9.7。

Editors

• Pingfan Rao, professor at Zhejiang Gongshang University and Fuzhou University, China, is the Editor-in-Chief, studying bioactive proteins and the expression and scale production of recombinant enzymes as food ingredients（Pingfan Rao）（中国（Zhejiang Gongshang University）与（Fuzhou University）教授）任主编，研究生物活性蛋白以及作为食品配料的重组酶表达与规模化生产。
• Chiara Dall'Asta, professor of food chemistry at the University of Parma, Italy, is Co-Editor-in-Chief, working on the chemical and toxicological characterisation of naturally occurring compounds relevant to food safety（Chiara Dall'Asta）（意大利（University of Parma）食品化学教授）任共同主编，从事与食品安全相关的天然化合物化学与毒理学表征研究。
• The Deputy Editors are Lijing Ke of the University of Leeds, United Kingdom, and Mario Marostica of the State University of Campinas, Brazil副编辑为（Lijing Ke）（英国（University of Leeds））与（Mario Marostica）（巴西坎皮纳斯州立大学）。
• Associate Editors include Dominic Agyei of Monash University, Australia, Nicholas Birse and Christopher Elliott of Queen's University Belfast, United Kingdom, and Afroditi Chatzifragkou of the University of Reading, United Kingdom副编辑包括（Dominic Agyei）（澳大利亚（Monash University））、（Nicholas Birse）与（Christopher Elliott）（英国（Queen's University Belfast）），以及（Afroditi Chatzifragkou）（英国（University of Reading））。
• Associate Editors also include Doris Marko of the University of Vienna, Austria, Helen Onyeaka of the University of Birmingham, United Kingdom, Weibiao Zhou of the National University of Singapore, and Yanbo Wang of Beijing Technology and Business University, China副编辑还包括（Doris Marko）（奥地利（University of Vienna））、（Helen Onyeaka）（英国（University of Birmingham））、（Weibiao Zhou）（新加坡国立大学）与（Yanbo Wang）（中国北京工商大学）。
• The journal is a member of and subscribes to the principles of the Committee on Publication Ethics, and its editors span food chemistry, food safety, microbiology, engineering, nutrition and data science该刊为出版伦理委员会成员并遵行其原则，其编辑覆盖食品化学、食品安全、微生物学、工程、营养与数据科学等领域。