Recent Advancement in Food Science and Nutrition Research
(ISSN 2638-9770)



Recent Advancement in Food Science and Nutrition Research is an international, peer reviewed, open access, scientific and scholarly journal that publishes manuscripts like research, review, mini reviews, case reports and studies, short communications, letters, editorials, etc. from all the aspects of Food Science and Nutrition Research. We promise researchers, academicians, healthcare professionals to provide a forum to publish their latest research results online and also they can find recent advances in Food Science and Nutrition Research in our journals archive.


Aims and Scope

Recent Advancement in Food Science and Nutrition Research is an international, peer reviewed, scientific journal. It is the science that understands the dealings of nutrients and other materials in food in relation to maintenance, development, reproduction, health, diseases and other mechanisms. The aim of the journal is to create a platform to researchers for publishing their Original Research, Reviews, Case Reports and Studies, Mini Reviews, Editorials, Opinions, Short Communications.

The journal covers all accepts of food science and nutrition including Probiotics, Fermented foods, Sensory analysis, Food rheology, Space food, Food fortification, Food Pairing, Nutraceutical, Nutrigenomics, History of nutrition, Saturated facts, Nutrition taboos, Avitaminotics, etc.

This journal gives opportunity for all researchers to promote their work in its various fields. we are now accepting the manuscripts for our upcoming issue.

Our Journal publishes manuscripts including but not limited to following topics:

Amino acids and Proteins
Food Sanitation
Antioxidants and Phytochemicals in Food Food Toxicants
Applied Culinary Maternal and Infant Nutrition
Bioavailability of nutrients and non-nutrients Molecular Nutrition
Carbohydrates and fluids Nano materials in food system
Chemical food safety and toxicology Nutritional immunology
Diets and Eating disorders Nutritional psychology
Fermentation Technology Obesity and weight control
Food bioscience Sensory Food quality
Food borne Pathogens Sports Nutrition
Food Composition and storage Use of biotechnology in food science/nutrition
Food engineering Vitamins and Minerals
Food Hydrocolloids  


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