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Food Science & Nutrition

Food Science & Nutrition

Edited By:Y. Martin Lo

Vol 5(6 Issues in 2017 )

Online ISSN: 2048-7177

Digital version available through Wiley Online Library

Select type: Journal


Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields. Topics include, but are not limited to the following areas:

• Chemistry of food and its biochemical interactions
• Food microbiology, safety, and risk assessment
• Metabolic, molecular, and genetic mechanisms in nutrition
• Safety and security analysis of global food supplies
• Food preservation, storage, and hurdle technology
• Food toxicology
• Engineering of food processing technologies
• Handling and packaging of foods
• Quality assurance of food products
• Biotechnology as it relates to food production and processing
• Food oral processing, rheology, and other texture related studies
• Health and nutritional implications of food, functional foods, nutraceuticals, and supplements
• Bioavailability and disease prevention
• Nutritional methodologies, behaviors, and modeling
• Sensory and consumer science
• Community and international nutrition
• Enology and fermentation technology
• Food and dietary supplement ingredient regulatory science
• Health claims
• Agriculture research on plant production, utilization, biomass, and environment
• Commentaries on controversial issues in food science and nutrition
• Interdisciplinary research spanning food science and nutrition

Food Science & Nutrition publishes original research articles, systematic reviews, meta-analyses, and research methods papers, along with invited editorials and commentaries. Original research papers must report well-conducted research with conclusions supported by the data presented in the paper.

We aim to be a truly global forum for high-quality research in food science and nutrition, and we think that the best research should be published and made widely accessible as quickly as possible. Food Science & Nutrition publishes papers submitted directly to the journal and those referred from a select group of prestigious journals published by Wiley-Blackwell. List available here.

Food Science & Nutrition is a Wiley Open Access journal, one of a new series of peer-reviewed titles publishing quality research with speed and efficiency. For further information visit the Wiley Open Access website.

Open Access and Copyright
All articles published by Food Science & Nutrition are fully open access: immediately freely available to read, download and share. All Food Science & Nutrition articles are published under the terms of the Creative Commons Attribution License which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Copyright on any research article in a journal published by Food Science & Nutrition is retained by the author(s). Authors grant Wiley a license to publish the article and identify itself as the original publisher. Authors also grant any third party the right to use the article freely as long as its integrity is maintained and its original authors, citation details and publisher are identified. Further information about open access license and copyright can be found here