Journal of Food and Nutrition Sciences

Aims and Scope

Journal of Food and Nutrition Sciences (ISSN Online: 2330-7293, ISSN Print: 2330-7285) a peer-reviewed open access journal published bimonthly in English-language, aims to foster a wider academic interest in food and nutrition field, and offers an important forum for researchers to exchange the latest results from research on human nutrition broadly and food-related nutrition in particular. Research articles, field process reports, short communications, book reviews, symposia proceedings and review articles are accepted. Generally, review articles on some topic of special current interest will be published.

The topics related to this journal include but are not limited to:

  • Bioavailability of nutrients
  • Dietary selection
  • Food engineering and microbiology
  • Food machinery
  • Food processing technology
  • Food science and technology
  • Nutrition and physical activity
  • Nutrition and cognitive functions
  • Nutrition epidemiology
  • Nutritional aspects of food
  • Food composition and processing
  • Health claims on food
  • Food acceptability
  • Food chemistry
  • Food conservation and preparation
  • Food packaging
  • Food safety and hygiene
  • Molecular nutrition
  • Nutrition and physical performance
  • Nutrition and metabolic syndrome
  • Nutrition in developing countries
  • Physiological aspects of food
  • Nutritional quality of novel foods
  • Biotechnology use in food science

Guidelines for preparing your manuscript can be found in the Manuscript Preparation Guidelines. Once your manuscript is ready, you may proceed to the Submission page to complete the process.