Nature Food is an interdisciplinary journal dedicated to the field of food science, dedicated to publishing top original research on various aspects of the food system. These studies not only cover natural sciences such as food chemistry, biology, and ecology, but also applied sciences such as agricultural technology, food engineering, and nutrition, as well as social sciences such as economics, sociology, and policy research.

The publication content of this journal reflects the breadth and depth of research on the food system, from technological advancements in food production and processing, to the socio-economic impacts of food distribution and consumption, and to the environmental impacts of food safety and sustainability. Provided a platform for researchers and policy makers to share and discuss the latest research findings, as well as insights and strategies for optimizing and protecting the food system. The types of articles in journals are diverse, including original research reports, reviews, commentaries, and opinion articles. These articles not only provide in-depth analysis of empirical research, but also offer critical thinking from experts on current challenges in the food system and recommendations for future development directions.

《Nature Food》是一本由Springer Nature出版商出版的專業(yè)農(nóng)林科學期刊，刊期12 issues/year，該刊已被國際權(quán)威數(shù)據(jù)庫SCIE收錄。在中科院最新升級版分區(qū)表中，該刊分區(qū)信息為大類學科：農(nóng)林科學1區(qū)，小類學科：食品科技 1區(qū)；在JCR（Journal Citation Reports）分區(qū)等級為Q1。該刊發(fā)文范圍涵蓋FOOD SCIENCE & TECHNOLOGY等領(lǐng)域，旨在及時、準確、全面地報道國內(nèi)外FOOD SCIENCE & TECHNOLOGY工作者在該領(lǐng)域取得的最新研究成果、工作進展及學術(shù)動態(tài)、技術(shù)革新等，促進學術(shù)交流，鼓勵學術(shù)創(chuàng)新。2023年影響因子為23.6，平均審稿速度 。