Open Journal of Food and Nutritional Research


Aims and Scope


Open Journal of Food and Nutritional Research is a non-profit, open access, 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.

The purpose of OJFNR is to publish original research studies directly relevant to human nutrition. Food and Nutrition Research encompasses the full spectrum of nutritional science, including public health nutrition, nutritional epidemiology and clinical nutrition. Food and Nutrition Research welcomes original papers, reviews and commentaries. Suggestions for special issues covering selected topics may be considered. Food & Nutrition Research is devoted to publish manuscripts that advance the knowledge of human nutrition beyond state-of-the-art.

  • Food safety
  • Food microbiology
  • Food preservation
  • Food engineering
  • Product development
  • Production
  • Sensory analysis
  • Food chemistry
  • Molecular gastronomy
  • Food packaging
  • Food physics
  • Food physical chemistry
  • Balanced Eating
  • Dangers of poor nutrition
  • Diabetes
  • Food
  • Human Nutrition
  • Diet Therapy
  • Food technology
  • GMO Food
  • Meat Science
  • Food Hygiene
  • Carbohydrates and Fibers
  • Clinical Nutrition
  • Consumer Choice
  • Diets and Diseases
  • Dietary Surveys
  • Eating Disorders
  • Food Chemistry
  • Food Machinery
  • Food Packaging
  • Food Processing Technology
  • Food Safety and Hygiene
  • Food Science and Technology
  • Healthy Eating Initiatives
  • Hormonal Regulations
  • Malnutrition
  • Macronutrients
  • Micronutrients
  • Molecular Gastronomy
  • Nutrition and Food Health
  • Nutrient Metabolism
  • Nutritional Epidemiology
  • Sports Nutrition
  • Immunology
  • Obesity and weight control
  • Proteins and Amino Acids
  • Appetite Food Intake and Nutritional Status
  • Maternal and Infant Nutrition
  • Calorie Intake and Consumption
  • Food Conservation and Preparation
  • Metabolism and Nutrition Physiology
  • Antioxidants and Phytochemicals in Food
  • Public Health Nutrition