The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research.

Topics covered include:

    Impact of nutritional science on food product development
    Nutritional implications of food processing
    Bioavailability of nutrients and non nutrients
    Nutritional quality of novel foods
    Role of the human microbiota in nutrition
    Food-nutrient interactions in human nutrition
    Use of biotechnology in food science/nutrition
    Food acceptability and dietary selection
    Nutritional and physiological aspects of food
    Dietary requirements and nutritive value of food
    Food contamination and its link to human nutrition
    Behavioural and consumer science.

The Journal accepts in vivo, as well as epidemiological studies in humans. In vitro or animal studies are acceptable if aimed at establishing safety or mechanisms of action of nutrients or non nutrients in humans.

Please note, the Journal does not accept manuscripts describing the characterisation or effects of exotic or unusual food types, such as herbal remedies or modern food fashions.

Peer Review Statement
International Journal of Food Sciences and Nutrition is an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single anonymized and submission is online via ScholarOne Manuscripts.