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,

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Acceptance Rate
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Total Articles

Recently Published Articles

Review Article | Volume 3, Issue 1 | Open Access
Benefits and Risks of Genetically Modified Food (GMO) Products: A Review

Desalew Birlew and Yosef Alemneh

Research Article | Volume 3, Issue 1 | Open Access
The Use of Lactic Acid Bacteria (LAB) Isolates as Single and Mixed-Strain Starter Culture in Yoghurt Processing

Abiona Stella Olusola and Babarinde Yinusa Adepoju

Research Article | Volume 3, Issue 1 | Open Access
Ecophysiologically Abiotic Stress Tolerance and Nutrition Content in Wheat (Triticum Aestivum L.)

Javed Hussain Umrani, Khalid Hussain Talpur, Ibtessam Tahir Ansari, Imran Suheryani, Mamtaz Ali Sahito and Syed Rizwan Ali

Research Article | Volume 3, Issue 1 | Open Access
Changes in Umami Components of Scallops after Microwave and Oven Cooking

Hiroko Seki

Review Article | Volume 2, Issue 2 | Open Access
Lifestyle, Obesity and COVID-19

Samantha J Robson and John M Eagles

Research Article | Volume 2, Issue 2 | Open Access
Geriatric Nutrition: Diet Associated Problems and Functional Status of Elderly (Above 60 Years) in the Old Age Homes

Rajesh and Rachana Srivastava

Research Article | Volume 2, Issue 2 | Open Access
Factors Affecting Knowledge Attitude and Practice Related to Iron Rich Foods Among Females (30-45) Years in Urban Area of Panchkula

Pragya Kukade, Rachana Srivastava and Poonam Khanna

Research Article | Volume 2, Issue 2 | Open Access
Efficacy and Safety of a Standardized Extract of Emblica officinalis in the Management of Non-Alcoholic Fatty Liver Disease (NAFLD)” - An Open Label Clinical Study

Muhammed Majeed, Kalyanam Nagabhushanam, Lakshmi Mundkur, Shaheen Majeed and Sujay Gowda

Research Article | Volume 2, Issue 2 | Open Access
Assessment of Eating Attitude among Private and Government School Going Adolescent Girls (13-16) Years in Chandigarh

Rachita Jain, Poonam Khanna, Rachana Srivastava, Rekha Kaushik

Research Article | Volume 2, Issue 1 | Open Access
Optimization of Galactooligosaccharides Reaction Conditions, Through Commercial Galactosidases

Castro Germán, Rico Fabián, Serrato Juan Carlos

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