Research Journal of Food Science and Nutrition (RJFSN) (ISSN: 2536-7080) is an Open Access, Peer-Reviewed Journal that is positioned to publish research articles of exceptional significance in all areas of Food Sciences and Nutrition. The Journal provides a rapid turn-around time possible for reviewing and publishing. Research Journal of Food Science and Nutrition publishes per article as soon as the manuscript is accepted and e-books every quarter. All published articles and e-books are freely accessible on our website for research, teaching and reference purposes. Hard copies of the published articles and e-books will be made available to the interested authors on request.


The subject areas suitable for publication by RJFSN include, but are not limited to the following fields: Food acceptability, Dietary selection, Food chemistry, Bioavailability of nutrients, Food engineering and microbiology, Food conservation and preparation, Food machinery, Food packaging, Food processing technology, Food safety and hygiene, Food science and technology, Molecular nutrition, Nutrition and physical activity, Nutrition and physical performance, Nutrition in developing countries, Nutritional aspects of food, Physiological aspects of food, Food composition and processing, Nutritional quality of novel foods, Health claims on food, Biotechnology use in food science, Nutrition and cognitive functions, Nutrition and metabolic syndrome, Nutrition epidemiology etc.

Types of Articles

The following types of articles are accepted for publication in the Research Journal of Food Science and Nutrition.

Full Length research
Short Communication

Publication Model

Research Journal of Food Science and Nutrition operates an Open Access Model of Publication. All published articles and e-books are freely accessable online without any restriction.

Review Policy

The Journal operates a double blind review policy (i.e. the identity of the reviewers and authors are not disclosed to each other). Manuscripts are reviewed by editorial board members or other qualified persons.

Manuscript Processing Fee

The Manuscript Processing Fee for Research Journal of Food Science and Nutrition is flexible and negotiable base on the author's county and reserch grant available to the author. Authors from developing countries without research grant or fund will be given 50% automatic waiver (See waiver policy). All communication related to payment, waiver or processing fee should be sent to accounts@integrityresjournals.org

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