Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
Food Science and Nutrition Research is a peer-reviewed, Open Access journal that publishes the articles in all areas of food science and nutrition research. As a multidisciplinary journal, articles of food science and related nutrition will be considered, including, but not limited to: food deterioration, food handling, food quality, enhancing shelf life, food safety, food engineering, food processing, nutritional research and microbiology.
The aim of the journal is to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector and relevant governmental and non-governmental agencies.
Review processing is performed by the Editorial Board members of Food Science and Nutrition Research and our expert reviewers in this field; at least two independent reviewer’s approvals followed by editor is required for the acceptance of any citable manuscript.