Wiley

Food Science & Nutrition

(ISSN 2048-7177)

Aims and Scope

Food Science & Nutrition enables the rapid dissemination of fundamental and applied research related to all aspects of food science and nutrition, as well as interdisciplinary research that spans these two fields. An open access publication, our research is discoverable and accessible to everyone. We publish both papers submitted directly to the journal and those referred from a group of prestigious journals published by Wiley. (Check out the full list here.)

We believe that all research, so long as it is evidence-based and factually correct, deserves a forum to be read and commented upon. We therefore strive to be author-friendly and welcome all contributions of sound science. As a global, diverse publication, we welcome submissions from people of all ethnicities, races, colors, religions, sexes, sexual orientations, gender identities, national origins, disabilities, ages, and other individual status.

Food Science & Nutrition is a monthly publication, publishing original research articles, systematic reviews, meta-analyses, and research methods papers, along with invited editorials and commentaries. 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

• Dietetics

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

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)