About the Journal

The Journal of Food & Nutritional Sciences is an online international peer-reviewed journal that focusses on the relationship between nutrition and food sciences. The Journal of Food & Nutritional Sciences welcomes original investigations, short communications, reviews, systematic reviews and meta-analyses, protocols, commentaries, hypotheses and case studies on current topics relating to the full spectrum of the effects of food, diet, and nutrition on health and disease.

The Journal of Food & Nutritional Sciences encompasses the full spectrum of nutritional science – epidemiology, dietary surveys, nutritional requirements and behaviour, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics and molecular and cell biology.

The Journal of Food & Nutritional Sciences is also devoted to the rapid publication of research on all aspects of food science, including food chemistry, food microbiology and safety, food engineering, sensory studies, food structure and composition, as well as titles focusing on specific areas such as meat, cereals and dairy.

The Journal of Food & Nutritional Sciences focuses on the review of manuscripts that address human, animal, cellular, and molecular nutrition. The Journal of Food & Nutritional Sciences is especially interested in publishing manuscripts that advance the understanding of nutritional mechanisms in human populations, in animals, in relevant model organisms, in appropriate primary cells or cell culture models, and/or at the molecular level. Manuscripts addressing interactions of nutrition with genetics, physiological regulation, health outcomes, and behavioral outcomes are generally well suited for review by the Journal of Food & Nutritional Sciences. Because the pages that can be published annually are limited, suitability is an important consideration in the review process.

Queries

For any inquiries please contact editor@nutrifoodscience.com​