Food Science & Nutrition Journals

Covers all aspects of food science, food chemistry, food engineering, and food safety research. Publishes research on the biochemistry and nutrition of food, food microbiology, processing effects on quality, bioactive compounds in food, food texture and rheology, fermented foods, novel processing technologies, functional food development, and the interaction between food components and human health. Emphasizes high-impact and innovative food research.

Official journal of the Swiss Society of Food Science and Technology and affiliated with the International Union of Food Science and Technology. Covers all aspects of food science and technology including food processing and preservation, food quality and safety, food chemistry, sensory evaluation, food engineering, novel food ingredients, packaging, and food microbiology. Supports international food research across both fundamental and applied domains.

An open-access nutrition journal covering dietary, clinical, and molecular aspects of nutrition in health and disease. Publishes research on macronutrient and micronutrient metabolism, dietary patterns and chronic disease, gut microbiota and nutrition, nutritional interventions in clinical trials, bioactive food components, dietary supplements, nutritional assessment methods, and the biochemical mechanisms linking diet to disease prevention.

Covers experimental and clinical research on the role of nutrition in human health and disease, with emphasis on nutrient metabolism, micronutrient function, dietary bioactives, nutritional biochemistry, and diet-disease interactions. Publishes research on nutrient intake and physiological outcomes, biomarkers of nutritional status, interventional studies with dietary components, and mechanistic studies linking nutrients to metabolic processes.

The official publication of the Institute of Food Technologists, covering all aspects of food science and technology from farm to fork. Covers food chemistry, food safety microbiology, food processing and preservation, sensory evaluation, food engineering, fermentation science, packaging technology, functional foods, and emerging food technologies including high-pressure processing, pulsed electric fields, and 3D food printing.

Published by the Nutrition Society, covering human nutrition research including nutrient metabolism, dietary assessment, nutritional epidemiology, clinical nutrition trials, infant and maternal nutrition, nutrient requirements across life stages, and the nutritional composition of foods. Emphasizes evidence-based nutrition science from population studies, clinical trials, and metabolic investigations relevant to public health nutrition policy.

An open-access journal published on behalf of the Nutrition Society covering all aspects of nutritional science, including metabolic aspects of nutrients, clinical nutrition, nutritional epidemiology, dietary assessment, and the relationship between nutrition and health outcomes. Covers animal and human studies, systematic reviews of nutritional evidence, and mechanistic research on dietary components and their impact on health and disease risk.