npj Science of Food
SJR Rank #2,129H-index: 44SJR: 1.609Best quartile: Q1Open AccessAPC: US$2,790Listed in DOAJ
Journal website: aims, scope and author guidelinesPublisher
Nature Publishing Group
Country
United Kingdom
Type
journal
SJR by Edition
Subject Categories
- Food ScienceQ1
- Public Health, Environmental and Occupational HealthQ1
Areas: Agricultural and Biological Sciences · Medicine
Most published research topics
Gut microbiota and healthProbiotics and Fermented FoodsFermentation and Sensory AnalysisMeat and Animal Product QualityProteins in Food SystemsAgriculture Sustainability and Environmental ImpactBiochemical Analysis and Sensing TechniquesFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesAdvanced Chemical Sensor Technologies
Source: OpenAlex
Publication Statistics
Documents per Year
Detailed Information
ISSN
2396-8370
SJR Best Quartile
Q1
Region
Western Europe
Citations per Document (2 years)
9.55
References per Document
67.74
Coverage
2017-2026
Scope
npj Science of Food is a fully open-access journal that publishes high-quality, high-impact papers on all aspects of food science and technology. The journal aims to advance understanding of all aspects of the ‘One Health’ approach to the food–human health nexus, and promote research related to the United Nations sustainable development goals.
Metrics from SCImago Journal Rank 2025. View on SCImago