food science and public health: open access journal

Food Science and Public Health (ISSN Pending) is a fully peer-reviewed open access journal, published semi-annually by Sci-Hall Press.This journal accepts various types of submissions of original research articles, review articles, case studies, communications, discussions, letters, etc. The submitted content should be original, and must not be submitted or published in other journals, books, or conference proceedings.  

Dr. Dana Gina RADU, Associate Professor, Aurel Vlaicu University of Arad, Romania

Ms. Yanxing NIU, University of Manitoba, Canada 

The journal of Food Science and Public Health publishes research on food, nutrition and health, including but not limited to the following topics

• Food and nutrition,
• Food choices,
• Food accessibility,
• Food biochemistry,
• Food Science and Technology,
• food safety,
• Food Culture,
• Protein and dairy products,
• Diet and weight,
• Food supply and environment,
• Food group and health,
• Food risk,
• Sustainable food systems,
• Food and medicine,
• Nutrition Science,
• Nutrition policy,
• Public health.

The open access journal adopts a "author-pays" policy to maintain efficient submission processing and high-quality online publishing. APCs will be charged for each accepted paper.

Before Nov. 30th, 2022, only US$100 will be charged for each accepted paper.

Before Dec. 15th, 2023, US$200 for the APCs.

Original APCs, US$300.

Authors are encouraged to prepare manuscript using the template, though format-free initial submission is acceptable.

Please submit online or email to Editor of Food and Health, subscihall@gmail.com, cc to editorscihall@gmail.com. 

Submission checklist: a manuscript, a cover letter, and a list of 1-3 reviewers proposed (optional).

Any questions about the submission, assessment, and publication, please feel free to contact us via email infoscihall@gmail.com.