Call for Papers
Aims & Scope
Food Nutrition Chemistry (FNC) is an open access international peer-reviewed journal that publishes original research and review articles on all areas of nutritional chemistry of food, mainly including studies on the chemical composition, structure, and functional properties of nutrients such as energy-supplying nutrients, water/micronutrients, bioactive substances, dietary fiber, as well as food nutrition and health, molecular nutrition, microorganisms and nutritional chemistry of food, new nutritional food development, high technology and application of food nutrition, food additives, contaminants, and other related research. The journal is dedicated to providing a professional academic communication platform for researchers in the field of food nutrition chemistry and health, and welcomes submissions from researchers and practitioners.
Topics of the journal include but are not limited to:
- Food energy supply nutrient chemistry research
- Food water/micronutrient chemistry
- Chemical studies of food bioactive substances
- Food dietary fiber chemistry
- Research on food molecular nutrition chemistry
- Chemical composition and structure of food nutrients
- Research on the nature and function of food nutrients
- Food nutrient detection, isolation and extraction, and research methods
- Food nutrition genetic engineering/technology
- Impact of processing on food nutrition
- Chemistry of food health ingredients
- Food nutrition health and metabolism
- New nutritional food development
- Microbiology and food nutrition chemistry
- Packaging and food nutrition chemistry
- Food nutrition high-tech and application
- Food additives (coloring/sweetener/thickening agent/emulsifier, etc.), contaminant-related research
Editor-in-Chief
Prof. Libing Liu
Department of Nutrition and Health, China Agricultural University, China
Prof. Libing Liu graduated from the School of Biology, China Agricultural University for his B.S. and M.S., and from the Academy of Military Medical Sciences for his Ph.D. He then went to the Institute of Chemistry, Chinese Academy of Sciences for research at the intersection of chemistry and biology. He was a researcher at the Institute of Chemistry, Chinese Academy of Sciences, and a faculty member of the Savaid Medical School, University of Chinese Academy of Sciences. He has made a series of innovative research progress and achievements in the field of organic conjugated polymer fluorescent materials for biomedical applications. He has published more than 200 SCI-indexed papers, including 115 JCR Q1 papers. His personal h-index is 50.
Editorial Process
Preliminary assessment: 3 days
Peer review: 4 - 6 weeks
Final decision: 2 weeks
Production for online publication: 1 week
How to submit
Submission Preparation Checklist
As part of the submission process, authors are required to check off their submission's compliance with all of the following items, and submissions may be returned to authors that do not adhere to these guidelines.
The submission has not been previously published, nor is it under consideration by another journal (or an explanation has been provided in Comments to the Editor).
The submission file is in Microsoft Word format.
Where available, URLs for the references have been provided.
The text adheres to the stylistic and bibliographic requirements outlined in the Author Guidelines.
Articles undergo a rigorous double-blind peer review process.
Author guidelines:
http://cae.usp-pl.com/index.php/fnc/about/submissions
The journal is striving to be indexed in first-class databases for maximum exposure of its publishing. Any queries or questions are welcomed.
Editorial Office of Food Nutrition Chemistry
Email: fnc@usp-pl.com
URL: http://cae.usp-pl.com/index.php/fnc/
