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 www.editorialmanager.com/alliedjournals/ 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 View More

Research Article September 17, 2018

P.40-46

J Food Sci Nutr: 1(2): 40-46

Nutritional values, chemical compositions and antimicrobial activities of fruit juice from pineapple (Ananas comosus L.) and coconut (Cocos nucifera L.) blends.

Olayinka T. Ogunmefun, Oluwakemi S. Asoso, Babawale P. Olatunji and Omotola M. Ogundele

Review Article September 17, 2018

P.25-31

J Food Sci Nutr: 1(2): 25-31

Biofilm producing bacteria: A serious threat to public health in developing countries.

Umber Tasneem, Nusrat Yasin, Iqbal Nisa, Faisal Shah, Ubaid Rasheed, Faiza Momin, Sadir Zaman, Muhammad Qasim

Research Article August 13, 2018

P.17-24

J Food Sci Nutr: 1(2): 17-24

Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L).

Abdou Bouba Armand, Joel Scher, Aboubakar, Goudoum Augustin, Ponka Roger, Didier Montet, Mbofung Carl Moses

Research Article July 07, 2018

P.13-16

J Food Sci Nutr: 1(2): 13-16

A survey of levels of ethyl carbamate in beer sold in south-east Nigeria.

Onyekachi C Nwagbaoso, Emma A Mazi, Kennedy A Okoronkwo

Research Article June 25, 2018

P.9-12

J Food Sci Nutr: 1(2): 9-12

Risk assessment of antinutrient consumption of plant foods of south eastern Nigeria.

Ndie EC, Okaka JC