World Journal of Food and Nutrition (WJFN)

World Journal of Food and Nutrition is a peer review journal that aims to provide specialists with a unique and educational platform to keep up to date with the expanding volume of information published in the field of food science. It publishes articles based on following sections: Food Physics and Materials Science; Food Engineering and Processing; Food Toxicology; Food Chemistry and Biochemistry; Food Bioprocessing; Food Microbiology; Food Safety; Food Mycology; Sensory Sciences and Consumer Behavior; Functional Foods and Nutrition; Food omics Technologies; Innovations in Food Science.


Food Science & Nutrition is a peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. Nutrition is the scientific study of the nutritional components of food and their physiological importance in the growth and maintenance of the body. Nutritional studies stress upon deciphering various steps and intricacies of food intake, its digestion, absorption and assimilation. Based on the information gathered from nutritional studies the nutritionist recommends the intake or avoiding of food items as per the dietary and physiological demand of the body. The food and nutrition research focus on diverse aspects by taking the socio-economic implications into account. It offers in- depth analysis on the nutritional values and dietary needs of the people, which is essential in the formulation of specific strategies to meet the global food security and prevention of diseases caused due to malnutrition.



Advanced food processing technologies
Balanced Eating
Bioavailability and disease prevention
Celery nutrition
Chemistry of food and its biochemical interactions
Chicken nutrition
Coconut nutrition
Community and international nutrition
Dangers of poor nutrition
Dates nutrition
Diabetes nutrition
Diet Therapy
Engineering of food processing technologies
Enology and fermentation technology Food
Food and dietary supplements
Food biotechnology
Food chemical engineering
Food chemistry
Food engineering
Packaging of foods
Potato nutrition
Product development
Quality assurance of food products
Safety and security analysis of global food supplies
Sensory analysis
Sensory and consumer science
Sonic Nutrition
Sports nutrition
Strawberry nutrition
Tomato nutrition


Food Hygiene
Food microbiology
Food microbiology, safety, and risk assessment
Food packaging
Food physical chemistry
Food physics
Food preservation
Food preservation, storage, and hurdle technology
Food process engineering
Food safety
Food Science
food technology
Food toxicology
GMO Food
Handling and packaging of foods
Handling of foods
Health claims
Human Nutrition
Mass spectrometry
Mass spectrometry in food technology
Meat Science
Molecular gastronomy
Molecular Nutrition
Mushrooms Nutrition
Nutrition and Diabetes
Nutritional methodologies
Nutritionist communications
Oatmeal nutrition