Journal of Food Science and Nutrition

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About The Journal Open Access

Journal of Food Science and Nutrition

Journal of Food Science and Nutrition is a multifaceted, an open access, scholarly journal that aims to publish scientific manuscripts based on food science, its application in the development of new dietary supplements, standardization of dietary regimes as well as finding solution for the growing concern of malnutrition and its adverse health implications.

The journal accepts manuscripts in the form of research articles, review articles, short communications, case reports, commentary, opinion articles, etc.

Aims and Scope

The Journal of Food Science and Nutrition is an interdisciplinary journal that incorporates directly and indirectly related aspects of the food industry. The scope of the journal encompasses basic and applied aspects of food microbiology, food toxicology, food preservation, safe and time efficient food processing, food packaging, fermentation technology, and food chemistry.

In addition, the journal aspires to publish any/all research developments that help in showcasing the possible causes of nutritional deficiency on an individualistic or population level. Original manuscripts that showcase the aspects relating to the role of genetic and environmental factors in determining the nutritional status of an individual and how the same can be used to alleviate pathological manifestations are highly solicited.

All the articles submitted to the journal are subjected to a rigorous single blind peer-review process. Final acceptance and publication of the articles require positive review by at least two reviewers and final approval of the editor-in-chief of the journal.

Journal of Food Science and Nutrition welcomes submissions via Online Submission System or via email to the Editorial Office at [email protected]

Individuals interested in becoming members of the Editorial Review Board should contact by the e-mail [email protected]

Please submit your manuscript to
[email protected]

Just Published Articles

Research Article December 11, 2018


J Food Sci Nutr: 1(3): 18-25

Effect of stabilizers, drying and storage on various desirableq ualities attributes of watermelon rind candy

Hina Nasir, Farhana Allai, Amir Gull, Tariq Ahmad Ganaie

Research Article December 11, 2018


J Food Sci Nutr: 1(3): 12-17

Father-targeted nutrition education improves early initiation and breastfeeding exclusivity: The case of Kisumu county, Kenya

Lynette Aoko Dinga, Beatrice Nyanchama Kiage-Mokua, Florence Kyallo

Review Article November 16, 2018


J Food Sci Nutr: 1(3): 8-11

Moderate drinking and health

Marilena Petrakou

Review Article October 25, 2018


J Food Sci Nutr: 1(3): 1-7

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend

Nik Nornisa, Chandran Somasundram, Zuliana Razali