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




Current Issue  

Volume 12, Number 1, 2022
  • Articles
Gauging Cassava Land Use Trends in Nigeria's Lower South Region
E. C. Merem, Y. Twumasi, J. Wesley, D. Olagbegi, M. Crisler, C. Romorno, M. Alsarari, P. Isokpehi, A. Hines, G. Hirse, G. S. Ochai, E. Nwagboso, S. Fageir, S. Leggett, J. Offiah, S. Emakpor
pp. 1-19
DOI: 10.5923/j.food.20221201.01  1022 Views  153 Downloads
  Abstract   References   Full-Text PDF   Full-Text HTML
The Potential of Sprouted Sorghum Supplemented with Sprouted Soybeans in the Formulation of Preventive Diet for Osteoporosis
Enemali Ojochenemi JohnPaul, Omede Ameh, Eneh William Nebechukwu, Ibrahim Iye Asenetu, Ovabor Bright, Suleiman Ibrahim Zainab, Hussaini Jonathan Solomon, Igwe Chinwe Vivian, Ishaya Daniel Bwala, Rita Ifeyinwa Hanson-Akpan
pp. 20-25
DOI: 10.5923/j.food.20221201.02  770 Views  87 Downloads
  Abstract   References   Full-Text PDF   Full-Text HTML
Investigation of Physicochemical and Biochemical Properties of Roasted Tiger Nut (Cyperus esculentus) Flour
Bou Ndiaye, Seyni Ndiaye, Papa Guedel Faye, Ifeoma C. Orabueze, Abdou Diouf, Oumar Ibn Khatab Cisse, Edouard Mbarick Ndiaye, Alioune Sow, Mama Sakho, Nicolas C. M. Asseyou
pp. 26-35
DOI: 10.5923/j.food.20221201.03  75 Views  29 Downloads
  Abstract   References   Full-Text PDF   Full-Text HTML