Food Processing & Nutritional Science

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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, http://nihms.nih.gov/).

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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
• Nutrition Management
• Nutritional Deficiencies
• Food Supplements
• Diet Management
• Eating Disorders
• Food Science
• Probiotics & Prebiotic foods
• Food Safety & Public Health
• Micronutrients