A. Satyanarayan Naidu, Chin-Kun Wang, Pingfan Rao, Fabrizio Mancini, Roger A. Clemens, Aman Wirakartakusumah, Hui-Fang Chiu, Chi-Hua Yen, Sebastiano Porretta, Issac Mathai, Sreus A. G. Naidu
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期刊介绍：
npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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