Journal of Food Technology & Nutrition Sciences is an open access peer-reviewed journal from the publishers of Scientific Research and Community (SRC) which publishes articles in the form of written, video and power-point presentations from the arena of Food Technology & Nutrition Sciences. The journal focuses to build up accessing the complete content of articles freely from online for reader’s perusal.
Article acceptance will be in the form of Research, Review, Case Reports, Analysis, Magazines, Editorials, Opinion, Communications, Mini-review, Short Communications, Picturized, Book Review, Video type and Power Point Presentations (PPTS).
Journal of Food Technology & Nutrition Sciences should be covering the topics related to Food Technology, Nutrition Science, Food Science, Human Nutrition, Nutritional Biochemistry, Nutrigenomics, Functional Foods, Food Safety, Food Processing, Dietetics, Food Engineering, Food Packaging, Thermal Processing, Cold Chain Management, Shelf Life Extension, Food Additives, Preservatives, Fermentation Technology, Drying Technologies, Novel Food Processing Techniques (e.g., HPP, PEF), Micronutrients, Macronutrients, Dietary Supplements, Clinical Nutrition, Public Health Nutrition, Malnutrition, Obesity, Nutritional Epidemiology, Infant Nutrition, Geriatric Nutrition, HACCP (Hazard Analysis and Critical Control Points), Food Microbiology, Contaminants, Foodborne Pathogens, Allergen Management, Sensory Evaluation, Quality Assurance, ISO 22000, Food Authenticity, Traceability, Personalized Nutrition, Plant-based Diets, Sustainable Food Systems, Alternative Proteins (e.g., lab-grown meat, insect protein), Precision Nutrition, Food Fortification, Probiotics and Prebiotics, Gut Microbiome, Artificial Intelligence in Food Tech, Blockchain in Food Supply Chain, Organic Food, Weight Control, Diabetes, Agricultural foods, Reproductive processes, etc.
