1、该刊只有国际刊号。

2、投稿方式：在线投稿。

3、官网网址：https://fppn.biomedcentral.com/

4、投稿系统：

https://www.editorialmanager.com/fppn/default.aspx

5、主办单位网址：http://www.jaas.ac.cn/list-53-1.html

（江苏省农业科学院）

http://nkcm.jaas.ac.cn/thecompany/ShowArticle.asp?ArticleID=52

（江苏农科传媒有限公司）

6、联系电话：025-84390279（FPPN英文刊编辑部）

（江苏农科传媒有限公司官网信息）

7、期刊刊期：一年出版1卷。

8、刊内微信公众号：食物生产加工与营养

微信公众号：江苏省农业科学院（jaaswx）

9、FPPN目前所有的稿件处理费用将由江苏省农业科学院负责，作者无需支付任何费用。（微信公众号“食物生产加工与营养”信息）

2021年10月18日星期一

《食物生产加工与营养（英文）》简介

（Food Production, Processing and Nutrition）

【微信公众号“食物生产加工与营养”信息】

Food Production,  Processing and Nutrition（FPPN）是由江苏省农业科学院主办，Springer Nature BMC合作出版的英文期刊。2019年3月20日，官方网站和投稿系统正式开放https://fppn.biomedcentral.com/。

FPPN特邀加拿大纽芬兰纪念大学的FereidoonShahidi教授出任主编，江苏省农业科学院农产品质量安全与营养研究所史建荣研究员担任共同主编。

期刊目标与范围

FPPN是一本开放获取（OA）英文国际期刊，旨在发表食物生产、加工与营养领域的高水平研究论文，从而为学者提供专业的学术交流平台。刊登稿件范围主要包括农产品生产过程中的品种遗传改良与选育、农产品质量安全检验检测、风险评估与过程控制、危害物的产生、消解以及毒理学机制、农产品加工及其营养与生物活性成分的保持。同时，我们还关注肠道微生物对营养素的吸收、生物利用度和个性化营养等。文章的类型有article和review。

主编简介

Fereidoon Shahidi教授，国际食品科学技术联盟（IUFoST）科学委员会主席、国际食品科学院院士、国际保健营养品与功能性食品协会（International Society for Nutraceuticals and Functional Foods）创始人、加拿大纽芬兰纪念大学生物化学系教授、生物海洋科学系及水产养殖计划课题组兼职教授。他在食品科学研究领域发表论文800多篇，编著书籍64本，是全球最高产、最高被引的食品营养科学领域研究学者之一。在受邀担任FPPN主编之前，Shahidi教授创建了Journal of Functional Foods并担任该刊的主编10年，现在是Journal of Food Bioactives的主编。

共同主编简介

史建荣研究员，江苏省农业科学院农产品质量安全与营养研究所原所长、农业农村部农产品质量安全控制技术与标准重点实验室、农业农村部农产品质量安全风险评估实验室（南京）以及江苏省转基因安全公共技术服务中心主任，国家农产品质量安全科技创新联盟副理事长。近十年来，主要从事农产品质量安全的检验检测、风险评估、过程管控技术等研究，在农产品质量安全领域发表论文100多篇，SCI收录30余篇，授权专利7项。获江苏省科学技术进步奖、国家科学技术进步奖多项，以及江苏省333人才工程第二层次首批培养对象、江苏省六大人才高峰项目科学家、江苏省青年科技奖、江苏省首席科技传播专家等荣誉称号。

收费

FPPN目前所有的稿件处理费用将由江苏省农业科学院负责，作者无需支付任何费用。

投稿方式

在线投稿https://fppn.biomedcentral.com/

《食物生产加工与营养（英文）》投稿指南

（Food Production, Processing and Nutrition）

【官网信息】

Food Production, Processing and Nutrition

Submission guidelines

Our 3-step submission process

Before you submit

Now you’ve identified a journal to submit to, there are a few things you should be familiar with before you submit.

Make sure you are submitting to the most suitable journal - Aims and scope

Understand the costs and funding options - Fees and funding

Make sure your manuscript is accurate and readable - Language editing services

Understand the copyright agreement - Copyright

Ready to submit

To give your manuscript the best chance of publication, follow these policies and formatting guidelines.

General formatting rules for all article types - Preparing your manuscript

Make sure your submission is complete - Prepare supporting information

Copyright and license agreement - Conditions of publication

Read and agree to our Editorial Policies - Editorial policies

Submit and promote

After acceptance, we provide support so your article gains maximum impact in the scientific community and beyond.

Please note that manuscript can only be submitted by an author of the manuscript and may not be submitted by a third party.

Who decides whether my work will be accepted? - Peer-review policy

Want to submit to a different journal? - Manuscript transfers

Spreading the word - Promoting your publication

Submit manuscript

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.

Fees and funding

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.

Preparing your manuscript

This section provides general style and formatting information only. Formatting guidelines for specific article types can be found below.

Review

Research

Opinion

General formatting guidelines

Preparing main manuscript text

Preparing illustrations and figures

Preparing tables

Preparing additional files

Preparing figures

When preparing figures, please follow the formatting instructions below.

Figures should be numbered in the order they are first mentioned in the text, and uploaded in this order. Multi-panel figures (those with parts a, b, c, d etc.) should be submitted as a single composite file that contains all parts of the figure.

Figures should be uploaded in the correct orientation.

Figure titles (max 15 words) and legends (max 300 words) should be provided in the main manuscript, not in the graphic file.

Figure keys should be incorporated into the graphic, not into the legend of the figure.

Each figure should be closely cropped to minimize the amount of white space surrounding the illustration. Cropping figures improves accuracy when placing the figure in combination with other elements when the accepted manuscript is prepared for publication on our site. For more information on individual figure file formats, see our detailed instructions.

Individual figure files should not exceed 10 MB. If a suitable format is chosen, this file size is adequate for extremely high quality figures.

Please note that it is the responsibility of the author(s) to obtain permission from the copyright holder to reproduce figures (or tables) that have previously been published elsewhere. In order for all figures to be open access, authors must have permission from the rights holder if they wish to include images that have been published elsewhere in non open access journals. Permission should be indicated in the figure legend, and the original source included in the reference list.

Figure file types

We accept the following file formats for figures:

EPS (suitable for diagrams and/or images)

PDF (suitable for diagrams and/or images)

Microsoft Word (suitable for diagrams and/or images, figures must be a single page)

PowerPoint (suitable for diagrams and/or images, figures must be a single page)

TIFF (suitable for images)

JPEG (suitable for photographic images, less suitable for graphical images)

PNG (suitable for images)

BMP (suitable for images)

CDX (ChemDraw - suitable for molecular structures)

For information and suggestions of suitable file formats for specific figure types, please see our author academy.

Figure size and resolution

Figures are resized during publication of the final full text and PDF versions to conform to the BioMed Central standard dimensions, which are detailed below.

Figures on the web:

width of 600 pixels (standard), 1200 pixels (high resolution).

Figures in the final PDF version:

width of 85 mm for half page width figure

width of 170 mm for full page width figure

maximum height of 225 mm for figure and legend

image resolution of approximately 300 dpi (dots per inch) at the final size

Figures should be designed such that all information, including text, is legible at these dimensions. All lines should be wider than 0.25 pt when constrained to standard figure widths. All fonts must be embedded.

Figure file compression

Vector figures should if possible be submitted as PDF files, which are usually more compact than EPS files.

TIFF files should be saved with LZW compression, which is lossless (decreases file size without decreasing quality) in order to minimize upload time.

JPEG files should be saved at maximum quality.

Conversion of images between file types (especially lossy formats such as JPEG) should be kept to a minimum to avoid degradation of quality.

If you have any questions or are experiencing a problem with figures, please contact the customer service team at info@biomedcentral.com.

……

更多详情：

https://fppn.biomedcentral.com/submission-guidelines