International Journal of Food Science and Nutrition

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Researchers can publish articles in the field of gastronomy and food science, animal, plant, and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa, and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture, and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences, applied culinary and food science, technology, new culinary concepts, nutrition, food service, global tendencies in food (health, globalization, ethnic flavors, etc., food microbiology, food-borne pathogens, fermentation, food engineering, chemistry, biochemistry, rheology, and sensory properties, novel ingredients and nutrigenomics, emerging technologies in food processing and preservation, biotechnology applications, nanomaterials in food systems, etc.