Journal of Nutrition & Food Sciences is one of the top leading journals in biomedical engineering which publishes novel research articles after rigorous peer-review process by at least 2 expert reviewers of the associated fields.
Nutrition and food sciences are interesting fields which are concerned with the application of Infectious diseases, Nutrition education, Probiotics, Prebiotics, Dietary component, Post harvesting, Nutritional biomarkers, Food chemistry, Neural mechanism. It involves developing devices and procedures that solve medical and health-related problems by combining their knowledge of biology and medicine with engineering principles and practices. Nutrition and food sciences requires the analytical tools and broad physical knowledge of modern engineering and science, fundamental understanding of the biological or physiological system, and familiarity with recent technological breakthroughs.
Food science is the applied science which deals with the study of food. The discipline in which the engineering, biological, and physical sciences are used to study the aspects and nature of foods, principals involved in food processing and the major causes of deterioration. Food Science mainly includes the disciplines of food microbiology, food packaging, food safety, food preservation, gastronomy, sensory analysis and aseptic processing.
OMICS is devoted to the prompt publication of original findings of the highest scientific priority and value that provide novel mechanistic insights, represent a clear advance over previous Studies and have the potential to generate exciting future research.
Last date updated on November, 2024
Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi