International Journal of Food Sciences and Nutrition

The primary aim of this journal is to integrate food science with nutrition. Topics covered include: impact of nutritional science on food product development, nutritional implications of food processing, bioavailability of nutrients and non nutrients, nutritional quality of novel foods, role of the human microbioma in nutrition food-nutrient interactions, use of biotechnology in food science/nutrition, food acceptability and dietary selection, nutritional and physiological aspects of food, dietary requirements and nutritive value of food, food toxicology, behavioural and consumer science.

Informa Plc.
Impact factor
1.151 (2011)

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Overweight & Obesity

Consuming probiotics promotes weight loss and reduces BMI

Consuming probiotics, so-called 'good bacteria', can reduce body weight and body mass index (BMI) according to a new meta-analysis published in the International Journal of Food Sciences and Nutrition.


Can healthy eating reduce diabetes risk?

A diet rich in vegetables and fruit may reduce the risk of type 2 diabetes, according to research published in the International Journal of Food Sciences and Nutrition. The study identified a combination of foods that reduce ...


Crusty foods may worsen heart problems associated with diabetes

A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits you'd find on a grilled hamburger, especially if you have diabetes and know you're at increased risk for cardiovascular ...