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About the journal
npj Science of Food is an open-access journal published by Nature Portfolio in United Kingdom, publishing in english. It is listed in DOAJ and PUBMED according to the sources read. Declared publication charge: 2,490 EUR. Declared review time at DOAJ: 6 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Nature Portfolio
- ISSN
- 2396-8370
- Country
- United Kingdom
- Languages
- english
- Access
- Open access
- Declared publication charge
- 2,490 EUR
- Articles in DOAJ
- 839
- Declared review time
- 6 weeks
- Declared peer-review model
- other
- Official website
- https://www.nature.com/npjscifood/
Index listings
- DOAJ · 2018-02-16
- PUBMED · 2020-11-02
- Indexing
- DOAJ · PUBMED
- APC
- 2,490 EUR
- Declared review time (DOAJ)
- 6 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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- Choose your university and rank below ↓
Methodology signals (dated facts from their sources)
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Articles in DOAJ
839
Most recent article
last month
Average review time (journal-declared via DOAJ)
6weeks
Works in OpenAlex
929
Last recorded publication year
2026
Reported by OpenAlex in 2 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core
h-index
52
i10-index
293
From OpenAlex open data (CC0).
Editorial & policy13
- Last DOAJ review date
- 2026-03-17
- Added to DOAJ
- 2018-02-16
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- CLOCKSSPMC
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSSPortico
- Editorial board
- Official page ↗
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 75%
- ORCID iDs in current deposits
- 23%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity3
- Alternate titles
- Science of foodNature Partner Journals science of food
- Source type
- journal
- NLM unique ID (PubMed)
- 101739627
Classification4
Subjects (DOAJ)
Technology: Home economics: Nutrition. Foods and food supplyTechnology: Chemical technology: Food processing and manufacture
LCC codes
TX341-641TP368-456
Subject areas
- Gut microbiota and health
- Gut microbiota and health
- Gut microbiota and health
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Meat and Animal Product Quality
- Food and Agricultural Sciences
- Probiotics and Fermented Foods
Show all subjects (75)
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Proteins in Food Systems
- Agriculture Sustainability and Environmental Impact
- Biochemical Analysis and Sensing Techniques
- Agriculture Sustainability and Environmental Impact
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
- Proteins in Food Systems
- Agriculture Sustainability and Environmental Impact
- Spectroscopy and Chemometric Analyses
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Nutritional Studies and Diet
- Advanced Chemical Sensor Technologies
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Tea Polyphenols and Effects
- Nutritional Studies and Diet
- Nutritional Studies and Diet
- Food Safety and Hygiene
- Sensory Analysis and Statistical Methods
- Tea Polyphenols and Effects
- Phytochemicals and Antioxidant Activities
- Identification and Quantification in Food
- Identification and Quantification in Food
- Phytochemicals and Antioxidant Activities
- Identification and Quantification in Food
- Biochemical Analysis and Sensing Techniques
- Tea Polyphenols and Effects
- Microencapsulation and Drying Processes
- Postharvest Quality and Shelf Life Management
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Metabolomics and Mass Spectrometry Studies
- Food Waste Reduction and Sustainability
- Mycotoxins in Agriculture and Food
- Food Waste Reduction and Sustainability
- Spectroscopy and Chemometric Analyses
- Edible Oils Quality and Analysis
- Consumer Attitudes and Food Labeling
- Olfactory and Sensory Function Studies
- Metabolomics and Mass Spectrometry Studies
- Spectroscopy and Chemometric Analyses
- Edible Oils Quality and Analysis
- Diet and metabolism studies
- Diet and metabolism studies
- Liver Disease Diagnosis and Treatment
- Olfactory and Sensory Function Studies
- Polysaccharides and Plant Cell Walls
- Mycotoxins in Agriculture and Food
- Edible Oils Quality and Analysis
- Sensory Analysis and Statistical Methods
- Inflammatory Bowel Disease
- Food Chemistry and Fat Analysis
- Insect Utilization and Effects
- Food Chemistry and Fat Analysis
- Sensory Analysis and Statistical Methods
- Nanocomposite Films for Food Packaging
- Liver Disease Diagnosis and Treatment
Keywords (DOAJ)
- food safety
- food security
- health
- food innovations
- food production
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