期刊名称：FOOD SCIENCE & NUTRITION
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Overview
Aims and Scope
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields. Topics include, but are not limited to the following areas:
Food Science
• Chemistry of food and its biochemical interactions
• Food microbiology, safety, and risk assessment
• Safety and security analysis of global food supplies
• Food preservation, storage, and hurdle technology
• Food toxicology
• Engineering of food processing technologies
• Handling and packaging of foods
• Quality assurance of food products
• Biotechnology as it relates to food production and processing
• Food oral processing, rheology, and other texture related studies
• Sensory and consumer science
• Enology and fermentation technology
• Health claims
• Agriculture research on plant production, utilization, biomass, and environment
Health and Nutrition
• Metabolic, molecular, and genetic mechanisms of nutrients
• Bioavailability and disease prevention
• Nutritional methodologies and modeling
• Community and international nutrition
• Nutritional epidemiology and clinical nutrition
• Nutrients in growth, development, and reproduction
• Nutrition in medical management
• Nutrition-related behaviors
• Nutritional toxicity
• Nutritional genomics
• Plant and animal nutrition
• Aging and age-related degeneration
Interdisciplinary Research
The journal welcomes articles that address multiple topics listed above, including but not limited to:
• Health and nutritional implications of food, functional foods, nutraceuticals, supplements, and meat-producing animals.
• Food and dietary supplement ingredient regulatory science
• Commentaries on controversial issues in food science and nutrition
Food Science & Nutrition publishes original research articles, systematic reviews, meta-analyses, and research methods papers, along with invited editorials and commentaries. Original research papers must report well-conducted research with conclusions supported by the data presented in the paper.
We aim to be a truly global forum for high-quality research in food science and nutrition, and we think that the best research should be published and made widely accessible as quickly as possible. Food Science & Nutrition publishes papers submitted directly to the journal and those referred from a select group of prestigious journals published by Wiley. List available here.
Food Science & Nutrition is a Wiley Open Access journal, publishing quality research with speed and efficiency. For further information visit the Wiley Open Access website.
Open Access and Copyright
All articles published by Food Science & Nutrition are fully open access: immediately freely available to read, download and share. All Food Science & Nutrition articles are published under the terms of the Creative Commons Attribution License which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Copyright on any research article in a journal published by Food Science & Nutrition is retained by the author(s). Authors grant Wiley a license to publish the article and identify itself as the original publisher. Authors also grant any third party the right to use the article freely as long as its integrity is maintained and its original authors, citation details and publisher are identified. Further information about open access license and copyright can be found here.
Peer review policy
Food Science & Nutrition maintains the highest standards of peer review while increasing the efficiency of the process. All research articles published in the journal will undergo full peer review. We will do our utmost to judge research objectively on its own merits and to avoid favoring research, for example, from particular institutions, countries, or regions. Key characteristics of the journal’s review process are:
• All research articles submitted directly to the Journal are initially evaluated by the Editor-in-Chief; articles found appropriate for the Journal will be reviewed by at least two suitably qualified experts.
• Most submissions transferred to Food Science & Nutrition from partnering journals will be assessed using the original peer-review reports from those journals; however, the Editor-in-Chief will critically review these peer-review reports and may choose to send manuscripts out for additional review.
• All publication decisions are made by the Editor-in-Chief on the basis of the reviews provided.
• Members of the editorial board lend insight, advice and guidance to the Editor-in-Chief generally and assist in decision making on specific submissions.
• The managing editor and editorial assistant provide administrative support to ensure Food Science & Nutrition maintains the integrity of peer review and delivers rapid and efficient publication to authors and reviewers.
Referred papers
In addition to papers submitted directly to the journal, Food Science & Nutrition will also consider papers referred from other Wiley journals that are participating in the Manuscript Transfer Program. As part of our commitment to speed of publication, and in order to reduce strain on the peer-review system, we have set-up a mechanism to allow a select group of prestigious partner journals to refer high-quality manuscripts to Food Science & Nutrition, along with any existing peer-review reports, when these journals are not themselves able to accommodate the manuscripts (for example, on grounds of scope or space). For such manuscripts that have existing peer-review reports, our Editor-in-Chief is able to decide whether or not a manuscript is suitable for publication particularly quickly.
Food Science & Nutrition editors will make prompt accept, reject, or request revisions decisions, based on the original peer reviews. The Food Science & Nutrition editors may seek additional reviews and authors will be advised in those cases.
Abstracting and Indexing Information
- CAS: Chemical Abstracts Service (ACS)
- Current Contents: Agriculture, Biology & Environmental Sciences (Clarivate Analytics)
- Food Science & Technology Abstracts™ (IFIS)
- PubMed via PMC deposit (NLM)
- Science Citation Index Expanded (Clarivate Analytics)
- SCOPUS (Elsevier)
- Web of Science (Clarivate Analytics)
Instructions to Authors
- Submission
- Aims and Scope
- Manuscript Categories and Requirements
- Data Protection
- Preparing the Submission
- Editorial Policies and Ethical Considerations
- Author Licensing and Open Access Fees
- Publication Process After Acceptance
- Post-Publication
- Journal Contact Details
Editorial Board
EDITOR-IN-CHIEF
Y. Martin Lo, Biointellipro, USA
ASSOCIATE EDITORS
Wen-Hsing Cheng, Mississippi State University, USA, wc523@msstate.edu
Daming Fan, Jiangnan University, China, fandm@jiangnan.edu.cn
Yingjian Lu, University of Maryland, USA, yjlu@umd.edu
Mingfu Wang, The University of Hong Kong, Hong Kong, mfwang@hku.hk
EDITORIAL BOARD
Obadina O. Adewale Federal University of Agriculture, Abeokuta, Nigeria
Paula B. Andrade, University of Porto, Portugal
Sanem Argin, Yeditepe University, Turkey
YiFang Chu, PepsiCo Nutrition, USA
Natalia Di Pietro, University “G. d’Annunzio, Italy
Carmen Gomes, Texas A & M, USA
Dallas Hoover, University of Delaware, USA
De-Xing Hou, Kagoshima University, Japan
Catherine (Chengchu) Liu, University of Maryland Extension, USA
Bernadene Magnuson, University of Toronto, Canada
Marilena Marino, Università degli Studi di Udine, Italy
Song Miao, Teagasc Food Research Centre, Ireland
Jesus Simal-Gandara, University of Vigo, Spain
Yuting Tian, Fujian Agriculture and Forestry University, China
Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain
Kinga Topolska, University of Agriculture in Krakow, Poland
Vinicius P. Venancio, Texas A&M University, United States
Thomas Wang, United States Department of Agriculture, USA
Baojun (Bruce) Xu, Beijing Normal University-Hong Kong Baptist University United International College, China
Changhu Xue, China Ocean University, China
Xingqian Ye, Zhejiang University, China
Gow-Chin Yen, National Chun-Hsing University, Taiwan
Liming Zhao, East China University of Science and Technology, China
Kequan (Kevin) Zhou, Wayne State University, USA
|
