Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers.

Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including:

* Associations and effects of foods and nutrients on health

* Dietary patterns and health

* Molecular nutrition

* Health claims on foods

* Nutrition and cognitive functions

* Nutritional effects of food composition and processing

* Nutrition in developing countries

* Animal and in vitro models with clear relevance for human nutrition

* Nutrition and the Environment

* Food and Nutrition Education

* Nutrition and Economics

Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition.

The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.

《食品与营养研究》是一本同行评审期刊，介绍人类营养各个领域的最新科学研究。该期刊发表定量和定性研究论文。

通过开放获取出版模式，《食品与营养研究》为学术和私人领域的研究人员提供了一个重要的论坛，以交流广义上人类营养研究的最新成果，包括原创论文和评论，包括：

* 食物和营养素对健康的关联和影响

* 饮食模式与健康

* 分子营养

* 食品的健康声明

* 营养与认知功能

* 食物成分和加工对营养的影响

* 发展中国家的营养

* 与人类营养有明显相关性的动物和体外模型

* 营养与环境

* 食品与营养教育

* 营养与经济学

食品化学研究论文（重点关注食品的化学成分和分析）通常不被视为符合条件，除非结果对人类营养有明显影响。

该期刊重点关注营养研究人员的不同营养方面，例如牙医、营养师、医生、营养学家、教师、记者和食品和制药行业的制造商。

该刊已被国际权威数据库SCIE收录，该刊致力于发表经过严格同行评审的高质量原创文章，反映FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS领域的新进展、新技术、新成果，促进该领域科研交流和科研成果转化。该刊2023年影响因子为3.5，平均审稿速度为 14 Weeks ，近四年来没有被列入预警名单。如果您需要投稿发表服务及指导，可以联系我们的客服老师，我们专业专注服务期刊投稿协助10年，为您提供期刊投稿个性化定制服务，并且我们确保严格保密您的个人信息及稿件内容。