On behalf of the Board of Journal of Nutrition & Food Sciences (JNFS), I am glad to present the Volume 11, Issue 2 of the journal. The journal established in September 2011 has now published 70 issues with four issues in a year. Articles published in our journal are getting more citations and exposure all around the world. All these are promising signs. We could reach this stage through the constant support of Board Members and intellectual generosity of the readers and contributors (authors and reviewers). One of the objectives of this journal is to encourage publication from different streams of research that helps to enrich further the discourse on Food Science.
First and foremost, I express heartfelt appreciation to all authors and reviewers of the 11th year of Journal of Nutrition & Food Sciences on behalf of the entire editorial board and the publisher. It was with the mere co-operation, enthusiasm, and spirit of the authors and reviewers we could make a grand success.
Readers can particularly notice progress made in this direction through the special issue which is emerging as an important section of this journal. We take this opportunity to thank the authors/publishers for sending their knowledgeable articles. And I also would like to thank Dr. Weiqun George Wang, Chief Editor of this journal. I am sure with his efforts the journal will be able to strengthen the links between Food science and others recent trends in Nutrition.
As our readers know, JNFS is the most preferred and highly accessed Journal in the field of Nutrition and Food Sciences. The Journal is indexed in CNKI, Google scholar, Index Copernicus and Scholar among many other reputed scientific databases. At many instances’ members of the editorial board also prefer to submit their articles. Such practice is common in other reputed specialty Journals. In fact, journal encourages editorial board members to actively contribute. All scientific manuscripts including editorials are subjected to peer review. Journal follows a double-blind peer review process where identity of authors and reviewers is not revealed to each other. The review generally involves two to six subject experts. The editorial team consisting of associate editors and assistant editors are involved in the entire article cycle starting from submission to final recommendation. The entire review process is carefully structured so as to minimize possibility of bias.
Journal of Nutrition & Food Sciences is the field dealing with Human nutrition, Food sciences, Fermentation in food processing, dietary supplements, & Nutrients in food. etc.,
We are seeking to increase the number of quality manuscripts submitted to JNFS by providing frequent and targeted communication to interested authors about the journal. We will use both traditional methods (e.g., contact at professional association meetings) and emerging methods (e.g., social media and e-mail lists) to reach potential authors.
Received: 22-Jan-2021 Accepted: 05-Feb-2021 Published: 12-Feb-2021 , DOI: 10.35248/2155-9600.21.11.1000e02
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