Food Processing & Nutritional Science


Food processing & nutritional science is a double blind peer-reviewed, online only journal for rapid dissemination of research in all areas of food processing and nutritional science. The Journal will consider submissions of high quality articles describing the results of fundamental and applied research related to all aspects of food processing and nutritional science, as well as interdisciplinary research that spans these two fields.

Authors Funded by the NIH: This journal automatically deposits papers to PubMed Central after publication of an issue (NIHMS,

COVID-19 is an emerging, rapidly evolving situation.
Get the latest public health information from CDC
Get the latest research


Acceptance Rate
Days to process
Days to publish
Total Articles

Recently Published Articles

Research Article | Volume 1, Issue 2 | Open Access
The Effect of pH and Concentration on the Textural and Rheological Properties of Egg Albumin Foams

Saeed Mirarab Razi, Ali Motamedzadegan, Seyed-Ahmad Shahidi and Ali Rashidinejad

Research Article | Volume 1, Issue 2 | Open Access
Antibiofilm Activity of Galangal (Alpinia galanga) Against Staphylococcus aureus

Karunarathne PUHS, Thammitiyagodage MG, Weerakkody NS

Research Article | Volume 1, Issue 2 | Open Access
Food Security Management System: Model for Dripping used for Cooking Purposes

Hettiarachchi AM, Ranaweera KKDS and Kuruppuarachchi D

Research Article | Volume 1, Issue 2 | Open Access
Study of BRAF and RAS Mutations in Thyroid Nodules with Indeterminate Cytology and Papillary Thyroid Cancer

Sahar Abd ELmogheth Madani and Irina Gotsiridze

Research Article | Volume 1, Issue 1 | Open Access
Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

Akinyemi TA, Akinsola AO, Adedokun AF, Segilola VO, Obisesan DO and Afonja TE

Research Article | Volume 1, Issue 1 | Open Access
Formulation and Assessment of Cashew Kernel Milk as an Alternative to Cow’s Milk

Jayeola CO, Yahaya LE, Ogunwolu SO, Mokwunoye FC and Olalekan-Adeniran MA

Research Article | Volume 1, Issue 1 | Open Access
Impact of Different Drying Temperatures and Osmotic Treatments on Quality of Pineapple Slices during Storage

Vipul Chaudhary, Vivak Kumar, Sunil, A Anil Kumar, Vikrant Kumar and Ratnesh Kumar

Research Article | Volume 1, Issue 1 | Open Access
Orange-Fleshed Sweet Potato (Ipomoea batatas L (Lam)) Composite Spaghetti has Good Consumer Acceptability and a Significant Source of Dietary Vitamin A

Richard Atinpoore Atuna, Nyarkoa Deborah and Francis Kweku Amagloh

Aims & Scope

Journal aim is to integrate food processing with nutritional science. Improvement of knowledge in human nutrition should always be the final objective of journal to publish. Journal offer scientists, researchers, scholars and other food and nutrition specialists the scope to share information of scientific advancements in the countless disciplines affecting their work, through a respected double peer-reviewed publication of articles. Journal serves as an international forum for vital research and developments in food processing with nutritional science field.

Journal Scope covers related topics of food processing and nutritional science such as:

  • Metabolic, molecular, and genetic mechanisms of nutrients
  • Bioavailability and disease prevention
  • Nutritional toxicity
  • Nutritional genomics
  • Dietetics
  • Food toxicology
  • Enology and fermentation technology
  • Food microbiology
  • Food preservation
  • Food Chemistry