NPJ Science of Food

npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.

npj Science of Food 是一份在线开放获取期刊，发表与食品安全、保障、综合生产、加工和包装、食品成分的变化和相互作用以及对健康和健康的影响相关的高质量、高影响力的论文。该杂志将支持基础研究，推动食品科学超越传统的加工关注点，从而解决公众和行业有关食品的基本问题。它还将支持可能导致公众友好的技术和产品创新的研究，同时促进联合国可持续发展目标。