Skip to main content

Advertisement

Springer Nature is making SARS-CoV-2 and COVID-19 research free. View research | View latest news | Sign up for updates

About

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.  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, reviews.

Open access

All articles published by Food Production, Processing and Nutrition are made freely and permanently accessible online immediately upon publication, without subscription charges or registration barriers. Further information about open access can be found here.

As authors of articles published in Food Production, Processing and Nutrition you are the copyright holders of your article and have granted to any third party, in advance and in perpetuity, the right to use, reproduce or disseminate your article, according to the BMC license agreement.

For those of you who are US government employees or are prevented from being copyright holders for similar reasons, BMC can accommodate non-standard copyright lines. Please contact us if further information is needed.

Article-processing charges

Food Production, Processing and Nutrition is an Open Access publication and an article-processing charge (APC) is levied on articles that are accepted for publication by the Editors.  

The APC for this journal is covered by Jiangsu Academy of Agricultural Sciences.

Indexing Services

Food Production, Processing and Nutrition is indexed in:

EBSCO Discovery Service;
Google Scholar;
Institute of Scientific and Technical Information of China;
Naver;
OCLC WorldCat Discovery Service;
ProQuest-ExLibris Primo;
ProQuest-ExLibris Summon
 

The full text of all articles is deposited in digital archives around the world to guarantee long-term digital preservation. You can also access all articles published by BioMed Central on SpringerLink.

We are working closely with relevant indexing services including PubMed Central and Web of Science (Clarivate Analytics) to ensure that articles published in Food Production, Processing and Nutrition will be available in their databases when appropriate.

Peer-review policy

Peer-review is the system used to assess the quality of a manuscript before it is published. Independent researchers in the relevant research area assess submitted manuscripts for originality, validity and significance to help editors determine whether the manuscript should be published in their journal. You can read more about the peer-review process here.

Food Production, Processing and Nutrition operates a single-blind peer-review system, where the reviewers are aware of the names and affiliations of the authors, but the reviewer reports provided to authors are anonymous. Single-blind peer review is the traditional model of peer review that many reviewers are comfortable with, and it facilitates a dispassionate critique of a manuscript.

Submitted manuscripts will generally be reviewed by two or more experts who will be asked to evaluate whether the manuscript is scientifically sound and coherent, whether it duplicates already published work, and whether or not the manuscript is sufficiently clear for publication. The Editors will reach a decision based on these reports and, where necessary, they will consult with members of the Editorial Board.

Citing articles in Food Production, Processing and Nutrition

Articles in Food Production, Processing and Nutrition should be cited in the same way as articles in a traditional journal. Because articles are not printed, they do not have page numbers; instead, they are given a unique article number.

Article citations follow this format:

 

Authors. Title. Food Prod Process and Nutr [year];[volume number]:[article number].

 

e.g. Roberts LD, Hassall DG, Winegar DA, Haselden JN, Nicholls AW, Griffin JL. Increased hepatic oxidative metabolism distinguishes the action of Peroxisome Proliferator-Activated Receptor delta from Peroxisome Proliferator-Activated Receptor gamma in the Ob/Ob mouse. Food Prod Process and Nutr 2009;1:115.

 

1:115 refers to article 115 from Volume 1 of the journal.

Editorial policies

All manuscripts submitted to Food Production, Processing and Nutrition should adhere to BMC's editorial policies.

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Appeals and complaints

If you wish to appeal a rejection or make a complaint you should, in the first instance, contact the Editor who will provide details of the journal's complaints procedure. For complaints that cannot be resolved with the Editor, the authors should contact the Publisher.

Benefits of publishing with BMC

High visibility

Food Production, Processing and Nutrition's open access policy allows maximum visibility of articles published in the journal as they are available to a wide, global audience. 

Speed of publication

Food Production, Processing and Nutrition offers a fast publication schedule whilst maintaining rigorous peer review; all articles must be submitted online, and peer review is managed fully electronically (articles are distributed in PDF form, which is automatically generated from the submitted files). Articles will be published with their final citation after acceptance, in both fully browsable web form, and as a formatted PDF.

Flexibility

Online publication in Food Production, Processing and Nutrition gives you the opportunity to publish large datasets, large numbers of color illustrations and moving pictures, to display data in a form that can be read directly by other software packages so as to allow readers to manipulate the data for themselves, and to create all relevant links (for example, to PubMed, to sequence and other databases, and to other articles).

Promotion and press coverage

Articles published in Food Production, Processing and Nutrition are included in article alerts and regular email updates. Some may be highlighted on Food Production, Processing and Nutrition’s pages and on the BMC homepage.

In addition, articles published in Food Production, Processing and Nutrition may be promoted by press releases to the general or scientific press. These activities increase the exposure and number of accesses for articles published in Food Production, Processing and Nutrition. A list of articles recently press-released by journals published by BMC is available here.

Copyright

As an author of an article published in Food Production, Processing and Nutrition you retain the copyright of your article and you are free to reproduce and disseminate your work (for further details, see the BMC license agreement).

For further information about the advantages of publishing in a journal from BMC, please click here.

Advertisement