International Journal of Food Science and Nutrition Engineering

International Journal of Food Science and Nutrition Engineering is devoted to the publication of original manuscripts and review articles relevant to the topics of food science and nutrition. It is an international peer-reviewed journal that includes peer-reviewed research covering all aspects of experimental nutrition and various aspects of food science. The Journal gives a comprehensive view of the food chain and the interactions between diet and health. It focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Papers based on fundamental and interdisciplinary research will be particularly encouraged. The research described should be innovative either in the approach or in the methods used. The significance of the results for the food science and food industry communities should be specified.


ICV 2015: 72.51; ICV 2016: 85.20
Editor-in-chief: Katya Carbone
p-ISSN: 2166-5168
e-ISSN: 2166-5192
Website: http://journal.sapub.org/food




Copyright

  • Authors retain the copyright of the article.
  • Authors grant SAP a license to publish the article electronically and in print format and to identify itself as the original publisher.
  • Authors grant SAP commercial rights to produce hard copy volumes of the journal for sale to libraries and
  • Authors grant any third party the right to use the article freely as long as its original authors and citation details are identified.
  • The article is distributed under the Creative Commons CC BY 4.0 license (https://creativecommons.org/licenses/by/4.0/). Unless otherwise stated, associated published material is distributed under the same license.