The Research Journal of Food Science and Nutrition (RJFSN) is an open access, peer-review journal that is positioned to publish research articles of exceptional significance in all areas of Food Sciences and Nutrition. The journal publishes bimonthly and all published articles are freely accessible on the journal website. Printed copies of the published articles are 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, nutritional aspects of food, physiological aspects of food, food composition and processing, biotechnology use in food science 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, review, and short communication. Other types of articles can also be accepted for publication in the Research Journal of Food Science and Nutrition after the approval of the journal editor.