Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Aims and Scope

Journal of Nutrition & Food Sciences is a bimonthly journal dedicated to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of Food Sciences. As well as reflecting the traditional core subjects of Food Safety Regulations, Sports Nutrition, Diabetes Nutrition, Food Engineering, Food Toxicology, the journal also features a broad range of nutrition research including, but not limited to, Nutritionist Communications, Oatmeal Nutrition, Obesity and Weightloss. Other cross-disciplinary topics such as Molecular Nutrition, NutrigenLongdom, will also be featured. The submission of manuscripts detailing multidisciplinary research performed at the interface of nutrition and other scientific fields of inquiry such as Food Technology, Nutritional Science, Food Engineering is also encouraged, where the central theme of the work - and the major advances that are reported - fall within the bounds of Food and Nutritional Sciences.

In addition to primary research, Journal of Nutrition & Food Sciences additionally publishes review articles, news and perspectives, research highlights, commentaries, opinions about critical work reported in other journals, commentaries, book surveys, correspondence, and analysis of the more extensive picture past the lab. Along these lines, the journal aims to be the voice of the overall Nutrition & Food Sciences academic group. It increases convenience, reach, and retrieval power. Free online literature is available for software that facilitates full-text searching, indexing, mining, summarizing, translating, querying, linking, recommending, alerting, "mash-ups" and other forms of processing and analysis. Journal of Nutrition & Food Sciences -Open Access puts rich and poor on an equal footing for these key resources and eliminates the need for permissions to reproduce and distribute content.

Classifications of papers considered includes:

  • Human Nutrition
  • Fermentation in Food Processing
  • Nutrition and Disease Management
  • Food Packing and Storage
  • Food Processing
  • Nutritional Immunology
  • Nutrition EconLongdom
  • Food Sciences and Technology
  • Nutritional Psychology
  • NutrigenLongdom
  • Food Safety Regulations
  • Sports Nutrition
  • Diabetes Nutrition
  • Food Engineering
  • Food Toxicology

All published articles will be assigned DOI provided by CrossRef. Journal of Nutrition & Food Sciences will keep upto date with latest advances in the field and papers published in Journal of Nutrition & Food Sciences will reach the readers directly by email for free of cost.

Distributed widely through the Internet.

Archived online in the transactions of the Longdom Group, which provides the international scientific community with immediate and permanent access to individual papers.

Journal of Nutrition & Food Sciences accepts online letters to the editors, brief comments that contributes to the previously published articles or other relevant findings in Longdom field.

Open Access is a publication model, that enables the dissemination of research articles to the global community without restriction usually through the internet. Thus, all articles published under Open Access can be accessed by anyone with internet connection. Journal of Nutrition & Food Sciences strongly supports the Open Access initiative. Abstracts and full texts (HTML, PDF and XML format) of all articles published by Journal of Nutrition & Food Sciences are freely accessible to everyone immediately after publication.

All works published by Longdom Group are under the terms of the Creative Commons Attribution License. This permits anyone to copy, distribute, transmit and adapt the work provided the original work and source is appropriately cited. Journal of Nutrition & Food Sciences supports the Bethesda Statement on Open Access Publishing.

Definition of Open Access Publication

An Open Access Publication is one that meets the following two conditions:

  • The author(s) and copyright holder(s) grant(s) to all users a free, irrevocable, worldwide, perpetual right of access to, and a license to copy, use, distribute, transmit and display the work publicly and to make and distribute derivative works, in any digital medium for any responsible purpose, subject to proper attribution of authorship, as well as the right to make small numbers of printed copies for their personal use.
  • A complete version of the work and all supplemental materials, including a copy of the permission as stated above, in a suitable standard electronic format is deposited immediately upon initial publication in at least one online repository that is supported by an academic institution, scholarly society, government agency, or other well-established organization that seeks to enable Open Access, unrestricted distribution, interoperability, and long-term archiving (for the biomedical sciences, PubMed Central is such a repository).

As a member of Publisher International linking Association, PILA, Journal of Nutrition & Food Sciences (of Longdom Publishing Group) follows the Creative Commons Attribution License and Scholars Open Access publishing policies.


Community standards, rather than copyright law, will continue to provide the mechanism for enforcement of proper attribution and responsible use of the published work, as they do now.

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