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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

Tribo-electric separation of cereal proteins: machine design, operating parameters, and particle charging on protein separation efficiency and quality

Ruslan Mehadi Galib, Nikitha Modupalli, Md Mahfuzur Rahman

10.1080/10408398.2026.2722612
View Publication

Strategies to enhance pH-responsivity of betalain-based biopolymer films

Bibek Bahadur Shrestha, Jayeeta Mitra, Sachchidanand Pandey

10.1080/10408398.2026.2723604
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Trends in food printing technologies: nutritional therapeutics, environmental sustainability, and food safety regulations

Akanksha Choudhary, Tejpal Dhewa

10.1080/10408398.2026.2721244
View Publication

Epigenetically silenced cryptic foodborne pathogens: a silent food safety hazard triggered by host gut signals

Sheng Song

10.1080/10408398.2026.2722087
View Publication

Beyond disinfection: innovative strategies for tackling resilient foodborne contaminants

Junyi Zhang, Jin Huang, Tongjiao Wu, Xueqiang Liu, Dandan Zhao, Jianxiong Hao

10.1080/10408398.2026.2718040
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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