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Aims and scope

The Food Production, Processing and Nutrition journal aims to provide a unique dedicated forum for publication of the highest quality and novel contributions in the field. Both fundamental research and applied areas are of interest and these extend to food production with respect to variety improvement and selection as well as green processing. Food safety, elimination of contaminants, and retention of nutrients and bioactive components that play a role in health promotion of consumers, are important aspects that will be covered. The journal publishes articles that deal with topics on food production and processing from farm to fork, and their influence on nutrition and health. Production technologies, absorption, bioavailability and personalized nutrition with consideration of gut microbiota are also of interest to the journal. Results may be communicated in the form of original research and reviews.

Article-processing charge: Food Production, Processing and Nutrition charges publication fees for non-solicited articles starting from 1 January 2024. The journal levies an article-processing charge of EUR1890 / USD2290 / GBP1490 for each of the non-solicited articles submitted for publication after December 31, 2023.

Waiver or discount application for APCs is available when submitting the manuscript. Click to see the details.

Journal announcement

Indexed by DOAJ, FSTA, Scopus, ESCI, and Ei Compendex!
We are pleased to share the news that Food Production, Processing and Nutrition has been indexed by DOAJ, FSTA (Food Science and Technology Abstracts), Scopus, ESCI (Emerging Sources Citation Index), and Ei Compendex.

Thematic series

New Content Item





Published collections

Natural Products and Bioactive Compounds in Food
Check the original articles and reviews of this special issue which report the updated and new findings on the structure, functionality, nutrition, and application of natural products.

Bioactive proteins and peptides
Bioactive proteins and peptides are considered as important ingredients in functional foods, nutraceuticals and pharmaceuticals. The roles of bioactive proteins and peptides include antioxidant, antimicrobial, antihypertensive, immunomodulatory and other biological activities. This special issue has provided innovative, original research and comprehensive reviews that reflect the latest developments in the field.

Editorial Message from Editor-in-Chief

Professor Fereidoon ShahidiDepartment of Biochemistry, Memorial University of Newfoundland, Canada

Launching of the journal of Food Production, Processing and Nutrition (FPPN)

New Content ItemIt is indeed my great pleasure to note the launching of FPPN.  The aim of the journal is to fill the existing gap in the currently available literature outlets for gathering and reporting the latest research findings, opinion pieces and reviews on topics relevant to food production, processing and nutrition. The journal considers both fundamental research as well as applied and developmental areas leading to novel food formulations with improved characteristics that are not only safe and attractive but also ensure and promote the health of consumers. Improved production techniques, including novel cultivation, gene manipulation, chemistry, genomic, proteomic, lipidomic and foodomic are of interest. Use of innovative processing technologies to retain the nutrients and bioactive compounds as well as physical and chemically induced changes in food are covered in the journal.  Full utilization of available resources and their processing by-products ensure food security and also provide bioacticve components and nutraceuticals that lead to health promotion and disease risk reduction and their use as dietary and possibly medicinal supplements.

The journal of Food Production, Processing and Nutrition is expected to capture findings, discoveries and developments in the field in the global arena.  I encourage you to submit your findings and innovative research results and reviews to our new journal.

Fereidoon Shahidi
Editor-in-Chief of Food Production, Processing and Nutrition

Annual Journal Metrics

  • 2022 Citation Impact
    4.7 - 2-year Impact Factor
    5.0 - 5-year Impact Factor
    1.515 - SNIP (Source Normalized Impact per Paper)
    0.697 - SJR (SCImago Journal Rank)

    2023 Speed
    25 days submission to first editorial decision for all manuscripts (Median)
    109 days submission to accept (Median)

    2023 Usage 
    467,397 downloads
    64 Altmetric mentions