We are happy to announce our newest Impact Factor:
IF2016 = 1.276
We thank all Editors, Reviewers and Authors for contributing to this great success! We are proud to be working with You!
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PJFNS Impact Factor:

IF2015=0.679,  IF2014=0.643.
Points in Journals' ranking of the Polish Ministry of Science and Higher Education: MNiSW=15 pts.
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General Information

Polish Journal of Food and Nutrition Sciences  was established by the Committee of Food Sciences and the Committee of Human Nutrition Science of the Polish Academy of Sciences, the Polish Food Technologists' Society and the Polish Society of Nutritional Sciences. 

It has been published since 1957 as Roczniki Chemii i Technologii Żywności and Acta Alimentaria Polonica (1957-1991). Since 1992, it has been published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn as a quarterly Polish Journal of Food and Nutrition Sciences (one volume in four issues: March, June, September, and December). Since 2014, the PJFNS is published by a global scientific publishing house de Gruyter.

For nearly 60 years, the quarterly has significantly contributed to the development of food science in Poland. Since 1992, the journal has also been contributing to the development of human nutrition sciences.

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Journal Metrics

IF (Impact Factor) (2015) = 0.679
SJR (SCImagao Journal Rank) = 0.345
IPP (Impact Per Publication) (2015) = 0.756
SNIP (Source Normalized Impact per Paper) (2015) = 0.516
H-index (2015) = 8.0
MNiSW = 15 pts
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New scope

The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: 

Food Technology:

• Innovative technology of food development including biotechnological and microbiological aspects
• Effects of processing on food composition and nutritional value

 Food Chemistry:

• Bioactive constituents of foods
• Chemistry relating to major and minor components of food
• Analytical methods

 Food Quality and Functionality:

• Sensory methodologies
• Functional properties of food
• Food physics
• Quality, storage and safety of food

  Nutritional Research Section:

• Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys)

 “News” section:

• Announcements of congresses
• Books reviews

Reviews on specific topics relevant to the advance of the Baltic Region food science and nutrition research are particularly welcome.  

Review Policy: The Co-Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Polish or foreign scientists. Acceptance of a paper rests with the referees. 

Out of the scope of the journal are:

• Contribution which are not of international interest or do not have a substantial impact on food sciences
• Submission which comprise merely data collections, based on the use of routine analytical or bacteriological methods
• Nutritional questionnaire surveys
  
  

Manuscripts should be submitted to PJFNS via Editorial Manager system avialble at PJFNS homepage. Authors are requested to submit a cover letter with their manuscript, in which they should indicate: type of contribution, section of the journal as well as names and addresses of two potential referees.

Indexed

   The quarterly is covered by Web of Science, Current Contents/Agriculture, Biology & Environmental Sciences, Journal Citation Reports and Science Citation Index Expanded, BIOSIS (Biological Abstracts), SCOPUS, FSTA (formerly: Food Science and Technology Abstracts), CAS (Chemical Abstracts), AGRICOLA, AGRO-LIBREX data base, EBSCO, FOODLINE, Leatherhead FOOD RA data base FROSTI, ProQuest: The Summon, Bacteriology Abstracts, Immunology Abstracts, AGRIS and Index Copernicus data bases, Polish Scientific Journals Contents (PSJC) Life Science data base available at http://psjc.icm.edu.pl and any www browser.