Aims
Aims and Scope
The Open Journal of Food and Nutrition is an open access journal publishing research on food science, nutrition science, and their health implications. The journal addresses the science of food from molecular to population levels.
Scope encompasses:
- Food chemistry and biochemistry
- Food microbiology and safety
- Nutrition and metabolism
- Clinical nutrition and dietetics
- Public health nutrition
- Functional foods and nutraceuticals
- Food processing and technology
- Sensory science and consumer research
- Nutritional epidemiology
- Sustainable nutrition
The journal welcomes original research, reviews, and clinical studies that advance food and nutrition science.
Scope
The journal covers a broad range of topics including, but not limited to:
Original Research
High-quality empirical studies that present novel findings and advance understanding in the field.
Review Articles
Comprehensive syntheses of existing literature that identify trends and future directions.
Methodological Papers
Innovations in research methods, techniques, and analytical approaches.
Case Studies
In-depth analyses of specific instances that provide valuable insights.
Article Types
Research Article
Review Article
Short Communication
Case Report
Methodology
Letter to Editor
Editorial
Commentary
Target Audience
- Researchers and Academics
- Educators and Students
- Industry Professionals and Practitioners
- Policy Makers and Government Agencies
- Libraries and Information Centers