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Critical Reviews In Food Science And Nutrition

Critical Reviews in Food Science and Nutrition is a subscription-based, peer-reviewed journal covering critical viewpoints on current technology, food science, and human nutrition. It addresses issues of national concern for food scientists, nutritionists, and health professionals, with topics including diet and disease, antioxidants, allergenicity, food safety, flavor chemistry, nutrient bioavailability, pesticides, toxic chemicals, risk assessment, and new food products and technologies. The journal publishes original research, reviews, and letters to the editor, and uses single anonymous peer review.

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Subject Nutrition & Dietetics
Impact Factor 8.8
Quartile Q1
Open Access Type Hybrid
ISSN 1040-8398
eISSN 1549-7852
Invitation Only No
Cost Range Individual print-only subscription: USD 1,375.00; institutional online-only subscription: USD 11,710.00; institutional print and online subscription: USD 17,098.00, plus applicable local tax.

Submission Instructions

Critical Reviews In Food Science And Nutrition accepts the following article types. Click on an article type to view submission instructions.

Original Articles

Cover Letter Cover Letter requirements are not specified.
Abstract An unstructured abstract is required. Abstract must be 200 words. Abstract must be unstructured.
Manuscript Manuscript should be ordered as title page, abstract, keywords, main text with introduction, materials and methods, results, and discussion, followed by acknowledgments, declaration of interest statement, references, appendices as appropriate, tables with captions, figures, and figure captions. Manuscript must include a word count, 3 to 6 keywords, a disclosure statement under the subheading “Disclosure of interest,” and an acknowledgment of any AI use in research or writing.
References References must be formatted in Council of Science Editors, Ninth Edition author-date style. Reference entries must be listed alphabetically by first author surname and use inverted surname-first author names with initials, no conjunction before the final author for two to five authors, “et al.” for six or more authors, abbreviated journal titles, volume and issue where applicable, full page ranges, and a DOI or URL at the end for online sources.
Figures & Tables Figures and tables may be embedded in the manuscript or submitted as separate documents. Tables must be editable and figures must not be created or manipulated using generative AI.
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Recent Publications

Probiotics in the alleviation of food allergies in infants and young children: research progress

Zihan Wen, Zhenzhen Zhang, Xiaojing Li, Zhenxing Qiang, Hui Wang, Qiuying Wang, Junying Zhao, Wenxiao Feng, Jingjing Peng, Ling Guo, Lijun Chen

10.1080/10408398.2026.2669053
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Unearthing the bioactive properties of potato ( Solanum tuberosum ) for improving metabolic health

Alejandro Bravo Iniguez, Qi Sun, Min Du, Mei-Jun Zhu

10.1080/10408398.2026.2662981
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Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoring

Inés Pradal, Stefan Weckx, Luc De Vuyst

10.1080/10408398.2026.2670723
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Dual-site competitive mechanism of phytosterol ester oxidation and its implications for health risks and food design

Jie Mi, Si Chen, Ruijie Liu, Xiaosan Wang, Ming Chang

10.1080/10408398.2026.2670726
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Rethinking novel foods regulation in Canada: learning from global models to foster innovation

Samuel B. Godefroy, Silvia Dominguez, Jérémie Théolier, Ikram Riahi, Christopher P. F. Marinangeli

10.1080/10408398.2026.2668096
View Publication

Frequently asked questions

How long does it take to publish?

6 days average from submission to first decision; 58 days average from submission to first post-review decision; 15 days average from acceptance to online publication.

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What are the publication costs?

Research Topics

Phytochemicals and Antioxidant Activities Food composition and properties Proteins in Food Systems Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Nutritional Studies and Diet Diet and metabolism studies Gut microbiota and health Biochemical Analysis and Sensing Techniques Antioxidant Activity and Oxidative Stress Microencapsulation and Drying Processes Consumer Attitudes and Food Labeling Microbial Inactivation Methods Advanced Chemical Sensor Technologies Tea Polyphenols and Effects Polysaccharides Composition and Applications Nanocomposite Films for Food Packaging Diet, Metabolism, and Disease Fatty Acid Research and Health Food Chemistry and Fat Analysis Natural Antidiabetic Agents Studies Fermentation and Sensory Analysis Essential Oils and Antimicrobial Activity

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