Impact Factor: 1.03*
Classification: Q4- H indexed
Citations Value: 84.5%
Acceptance Rate: 90%
Editor - in - Chief: De Wrachien Daniele
Journal of Food Technology & Nutrition Sciences covers all aspects from Food Technology & Nutrition Sciences, Diabetic, Advantage for Standard Components, HACCP, Disadvantages for Standard Components, Coagulation, Biological Hazards, Gelatinisation Chemical Hazards Natural Additives, Physical Hazards Artificial Additives, Fridge Temperature, Shortening, Standard Components, Baking Blind, Fair Trade, Strong Plain Flour Food Miles, Portion of Fat to Flour – Short crust, Seasonality, fitness, Soft Butter,health, Lard/ White Vegetable Fat, vitamin, Preservatives, calorie counter Emulsifiers, weight loss, CAM, Diet, CAD, carbohydrates, proteins, cereals, supplement, optimum Nutrition, food pyramid, Dietitian, Nutrients, Nutrition facts, Balanced diet, Ultimate nutrition, poids, sports nutrition, nutrition food, etc.
Articles are accepted in the form Research, Review, Case Reports, Analysis, Magazines, Editorials, Opinion, Communications, Mini-review, Short Communications, Images, Book review, Video articles and Power point presentations (PPTS) thorugh online: https://www.onlinescientificresearch.com/submit-online.php or E-mail: nutritionsciences@onlinescientificresearch.info
