Aims and Scope
International Journal of Nutrition and Food Sciences (ISSN Online: 2327-2716, ISSN Print: 2327-2694) a broad-based journal was founded on two key tenets: To publish the most exciting researches with respect to the subjects of Nutrition and Food Sciences. Secondly, to provide a rapid turn-around time possible for reviewing and publishing and to disseminate the articles freely for research, teaching and reference purposes. IJNFS welcomes review articles, original research papers and short communications by individual researchers and research groups.
The topics related to this journal include but are not limited to:
- Public health nutrition
- Dietary surveys
- Metabolic studies
- Energetics
- Obesity
- Neuroscience
- Cell biology
- Food microbiology
- Food engineering
- Sensory analysis
- Food physical chemistry
- Molecular gastronomy
- Food physics
- Metabolism
- Molecular gastronomy
- Nutrition and immunology
- Proteins and amino acids
- Sensory analysis
- Byproducts utilization
- Physical properties
- Sensory and food quality
- Phytochemicals in food
- Calorie intake and consumption
- Clinical nutrition
- Consumer preferences
- Diets and diseases
- Food chemistry
- Microbiology
- Food machinery
- Food processing technology
- Food science and technology
- Healthy eating initiatives
- Vitamins and minerals
- Engineering and technology
- Toxicology
- Bioactive compounds
- Novel processing technologies
- Advanced nanoscience developments
- Quality assurance application
- Concise reviews in food science
- Food allergies and intolerances
- Epidemiology
- Nutritional requirements
- Body composition
- Appetite
- Endocrinology
- Genetics and molecular biology
- Food safety
- Food preservation
- Product development
- Food chemistry
- Food packaging
- Food technology
- Microbiology
- Nutrition physiology
- Nutrient metabolism
- Obesity
- Public health nutrition
- Sports nutrition
- Food engineering
- Food microbiology and safety
- Antioxidants in food
- Byproducts processing
- Carbohydrates and fibers
- Consumer choice
- Consumer concerns
- Eating disorders
- Engineering
- Food conservation and preparation
- Food packaging
- Food safety and hygiene
- Grain and oil engineering
- Hormonal regulations
- Nanoscale food science
- Health, nutrition, and food
- Chemical food safety
- Ingredients and technologies
- Novel packaging technologies
- Quality assurance methods
- Risk assessment
- Hypotheses 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.
