Frequency: Bi-monthly

Journal Access: Hybrid model, available in both online and print version

Aim and Scope:

The Food and Nutrition journal aims to foster and integrates the new development in the areas of food and nutritional sciences.The journal consider submissions for quality articles describing latest fundamental research related to all aspects of food and nutrition.

Classification of articles considered:

Food:

Food technology and food product development

Food processing and quality (Nutrient value)

Food chemistry

Biotechnology and microbiology in food and nutrition

Food-nutrition interactions

Food diet and relation to human health

Food safety and hygiene

Food policies and initiatives

Malnutrition

Marketing and legislative Issues

Eating disorders

Obesity

Nutritional research:

1.Nutritional education and therapy

2.Novel food and nutritional value

3.Dietary requirements and intake

4.Food contamination and its relation of food and nutrition

5.Sports nutrition

6.Fast food and its effect on human health.

The review of submitted articles will be coordinated by the Editor-in-Chief and other editorial board members. Final acceptance or rejection of articles will be based on the review report and editorial decision.

Please go through author submission guidelines before submission.