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Open Access



This journal is a peer reviewed, subsidized open access journal where Beijing Academy of Food Sciences (BAFS) pays the OA fee. Authors do not have to pay any open access publication fee. Peer review under the responsibility of Beijing Academy of Food Sciences (BAFS).

Access Rights
All articles published open access will be immediately and permanently free for everyone to read, download, copy and distribute.

User Rights
Permitted third party reuse is defined by the following user license:

Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND):
Allows users to copy and distribute the Article, provided this is not done for commercial purposes and further does not permit distribution of the Article if it is changed or edited in any way, and provided the user gives appropriate credit (with a link to the formal publication through the relevant DOI), provides a link to the license, and that the licensor is not represented as endorsing the use made of the work. The full details of the license are available at https://creativecommons.org/licenses/by-nc-nd/4.0/.

Note: If you need to comply with your funding body policy, you can apply for the CC BY license after your manuscript is accepted for publication.

Author Rights
For open access publishing, this journal uses an exclusive licensing agreement. Authors will transfer copyright to Beijing Academy of Food Sciences (BAFS), but will have the right to share their article in the same way permitted to third parties under the relevant user license, as well as certain scholarly usage rights.

Publishing Schedule
This journal is published quarterly.

Contact details
Editorial Office of Food Science and Human Wellness

Email: fshw@foodsci.cn or foodsci@126.com
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