Open Journal of Food and Nutrition(OJFN) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nutrition sciences.

The subject areas include, but are not limited to the following fields:

• Animal Nutrition
• Food Chemistry
• Food Engineering
• Food Microbiology
• Food Preservation
• Food Safety
• Food Technology
• Healthy Diets
• Malnutrition
• Molecular Gastronomy
• Nutraceutical
• Nutrients
• Nutrition Literacy
• Plant Nutrition
• Protein
• Sports Nutrition
• Antioxidants and Phytochemicals in Food
• Byproducts Processing and Utilization
• Calorie Intake and Consumption
• Carbohydrates and Fibers
• Clinical Nutrition
• Consumer Choice, Preferences, and Concerns
• Diets and Diseases
• Eating Disorders
• Food Chemistry, Engineering and Microbiology
• Food Conservation and Preparation
• Food Machinery
• Food Packaging
• Food Processing Technology
• Food Safety and Hygiene
• Food Science and Technology
• Grain and Oil Engineering
• Healthy Eating Initiatives
• Hormonal Regulations
• Maternal and Infant Nutrition
• Metabolism and Nutrition Physiology
• Nutrient Metabolism
• Nutrition and Immunology
• Obesity
• Proteins and Amino Acids
• Public Health Nutrition
• Sensory Analysis
• Vitamins and Minerals