About the Journal

Recently Published Articles

Research Article

Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces

Corresponding Author: Fabiana Mortimer Amaral, Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina, Rua 14 de Julho, 150 - Coqueiros, Florianópolis, SC, CEP 88075-010, Brazil.
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Short Communication

Walnut: A Highly Nutritious Food with Several Health Benefits

Corresponding Author: Mahendra Pal, Jagnath Ganesh Dairy Road, Narayan Consultancy on Veterinary Public Health and Microbiology Aangan, Gujarat, India.
Pdf Full text Views (2841)

Research Article

Optimization of Extraction Time and Temperature for Java Tea (Orthosiphon aristatus BI. Miq) based Functional Drink Production

Corresponding Author: Chutamat Niwat, School of Agro-Industry Mae Fah Luang University, Thailand, Food technology program, Chiang Rai, Thailand.
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Review Article

Interactions between Human, Computer and Food

Corresponding Author: Ivan Abdo Aguilar, Simon Fraser University,102 Avenue, V3T 0A3, School of Interactive Arts and Technology, Surrey, British Columbia, Canada.
Pdf Full text Views (4418)

Research Article

Microbiological, Biochemical and Organoleptic Quality of Marine Shrimp Ready-To-Eat (RTE) Value added Products Purchased from Self Help Group

Corresponding Author: Immaculate Jeyasanta K, Suganthi Devadason Marine Research Institute, Tuticorin, Tamil Nadu, India.
Pdf Full text Views (4224)

Editorial Team

Welcome to Food and Nutrition Open Access

Food and Nutrition Open Access is a premier journal dedicated to the field of food science and nutrition. Our mission is to advance knowledge and understanding of food, nutrition, and dietetics through the publication of high-quality, open access research articles, reviews, and case studies. We aim to serve as a valuable resource for researchers, practitioners, policymakers, and anyone interested in the science of food and nutrition.

Our Mission

Our mission is to disseminate cutting-edge research and practical insights in food science and nutrition, promoting evidence-based practices that enhance public health and well-being. By providing open access to our publications, we strive to make scientific knowledge accessible to a global audience, fostering innovation and collaboration in the field.

Journal Focus

Food and Nutrition Open Access covers a broad spectrum of topics within food science and nutrition, including but not limited to:

  • Nutritional Biochemistry: Studies on the biochemical processes and mechanisms through which nutrients affect human health.
  • Dietary Patterns and Health: Research on the impact of various dietary patterns, food choices, and eating behaviors on health outcomes.
  • Public Health Nutrition: Investigations into nutritional policies, programs, and interventions aimed at improving population health.
  • Clinical Nutrition: Research on the role of nutrition in the prevention and management of diseases, clinical dietary interventions, and therapeutic nutrition.
  • Food Safety and Quality: Studies on food safety practices, contamination, foodborne illnesses, and strategies to ensure food quality and safety.
  • Functional Foods and Bioactive Compounds: Research on foods and compounds with health benefits beyond basic nutrition, including antioxidants, probiotics, and nutraceuticals.
  • Nutritional Epidemiology: Studies on the distribution and determinants of nutritional status and diet-related diseases in populations.
  • Food Technology and Innovation: Advances in food processing, preservation, packaging, and novel food products.

Join Our Community

We invite researchers, nutritionists, dietitians, food scientists, healthcare professionals, policymakers, and students to join our community. By engaging with our journal, you can stay updated on the latest research findings, contribute your own work, and collaborate with peers across the globe to advance the field of food and nutrition.

Submit Your Research

Food and Nutrition Open Access welcomes submissions of original research articles, reviews, case studies, and short communications. We are committed to providing a rigorous peer-review process and ensuring that your work reaches a wide and diverse audience.


Thank you for choosing Food and Nutrition Open Access as your source for the latest advancements in food science and nutrition. Together, let us work towards improving public health, advancing scientific knowledge, and promoting healthy eating practices worldwide.

Aims and Scope


  1. Promoting Nutritional Science: Our aim is to promote high-quality research in the fields of food science and nutrition by publishing original research articles, reviews, and case studies that contribute to the scientific understanding of nutrition and its impact on health.
  2. Enhancing Public Health: We aim to enhance public health by disseminating evidence-based nutritional knowledge and promoting best practices in dietary habits, food safety, and nutrition policies.
  3. Facilitating Open Access to Knowledge: We are committed to facilitating open access to scientific knowledge, ensuring that researchers, practitioners, policymakers, and the general public can freely access and benefit from the latest findings in food and nutrition.


Food and Nutrition Open Access welcomes contributions across a wide range of topics, including:

  • Nutritional biochemistry
  • Dietary patterns and health
  • Public health nutrition
  • Clinical nutrition and dietary interventions
  • Food safety and quality
  • Functional foods and bioactive compounds
  • Nutritional epidemiology
  • Food technology and innovation

By encompassing this diverse scope, the journal aims to provide a comprehensive platform for the dissemination of research and innovation in food science and nutrition.

Subjects covered by the Food and Nutrition Open Access

  • Gastronomy and food science
  • Plant and environmental microbiology
  • Animal and plant biotechnology and physiology
  • Plant and animal genetics
  • Novel ingredients and nutrigenomics
  • Global tendencies in food
  • Market Analysis of Food Testing
  • Food allergen/contaminants/pathogens detection
  • Food irradiation, genetically modified food, sustainable food production
  • Emerging technologies in food processing and preservation
  • Evaluation and processing in food science and environmental sciences
  • Agriculture and food chemistry
  • Nanomaterials in food systems
  • Applied culinary and food science
  • Nutrition Therapy
  • Eating Disorders and Childhood Obesity
  • Food Packaging and Labeling
  • Dietary intake and Nutritional Status
  • Obesity and weight Management
  • Dietary Surveys and Nutritional Epidemiology
  • Metabolic Syndrome and Malnutrition
  • Vitamin & mineral nutrition- Current research
  • Food Preservation and Quality Control
  • Migration/scalping and food safety
  • Public Health Nutrition programmes
  • Nutrigenetics and nutrigenomics
  • Food Regulatory Affairs
  • Consumer Attitudes towards Nutraceuticals
  • Sport Nutrition and health sciences
  • Nutrition in developing countries
  • Nutritional effects of food composition and processing
  • Animal and in vitro models with clear relevance for human nutrition
  • Bioavailability of nutrients and non nutrients
  • Mechanisms of action of nutrients/non nutrients in human and establishing safety
  • Role of the human microbiota in nutrition
  • Antioxidants and Phytochemicals in Food
  • Hormonal Regulations
  • Food Safety and Hygiene

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