Nutrition and Food Science International Journal

Juniper aims to be a truly global forum for high-quality research in food science and nutrition and publishes high quality manuscripts which are both relevant and applicable to the broad field of applied life sciences. Nutrition and food science international journal is a scientific, peer reviewed, multidisciplinary, international journal for rapid dissemination of research in all areas of food science and nutrition. NFSIJ aims to reflect contemporary thinking so that professionals can keep pace with the developments in the field of nutrition and food sciences. NFSIJ aims to foster a wider academic interest in food and nutrition field, and offers an important forum for researchers to exchange the latest results from research on human nutrition broadly and food-related nutrition in particular. The Journal will consider submissions of quality papers related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields. NFSIJ welcomes Review articles, original research papers and short communications by individual researchers and research groups with strong emphasis on originality and scientific quality.

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  • Nutrition
  • Obesity
  • Nutrition and Diabetes
  • Malnutrtion
  • Molecular Nutrition
  • Sports nutrition
  • Celery nutrition
  • Potato nutrition
  • Oatmeal nutrition
  • Tomato nutrition
  • Nutritionist communications
  • Sonic Nutrition
  • Chicken nutrition
  • Dates nutrition
  • Mushrooms Nutrition
  • Strawberry nutrition
  • Coconut nutrition
  • Food chemistry
  • Food Science
  • Diabetes nutrition
  • Food biotechnology
  • Food toxicology
  • Mass spectrometry in food technology
  • Advanced food processing technologies
  • Food process engineering
  • Food chemical engineering
  • 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
  • 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 safety
  • Food microbiology
  • Food preservation
  • Food engineering
  • Product development
  • Production
  • Sensory analysis
  • Molecular gastronomy
  • Food physics
  • Food packaging
  • Food physical chemistry
  • Balanced Eating
  • Dangers of poor nutrition
  • Diabetes
  • Food
  • Human Nutrition
  • Diet Therapy
  • Food technology
  • GMO Food
  • Meat Science
  • Food Hygiene


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