The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research.
Topics covered include:
- Impact of nutritional science on food product development
- Nutritional implications of food processing
- Bioavailability of nutrients and non nutrients
- Nutritional quality of novel foods
- Role of the human microbiota in nutrition
- Food-nutrient interactions in human nutrition
- Use of biotechnology in food science/nutrition
- Food acceptability and dietary selection
- Nutritional and physiological aspects of food
- Dietary requirements and nutritive value of food
- Food contamination and its link to human nutrition
- Behavioural and consumer science.
The Journal accepts in vivo, as well as epidemiological studies in humans. In vitro or animal studies are acceptable if aimed at establishing safety or mechanisms of action of nutrients or non nutrients in humans.
Please note, the Journal does not accept manuscripts describing the characterisation or effects of exotic or unusual food types, such as herbal remedies or modern food fashions.
Peer Review Statement
International Journal of Food Sciences and Nutrition is an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single anonymized and submission is online via ScholarOne Manuscripts.
Authors can choose to publish gold open access in this journal.
Read the Instructions for Authors for information on how to submit your article.
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