INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Scope & Guideline

Fostering critical discussions in nutrition and health.

Introduction

Delve into the academic richness of INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION with our guidelines, detailing its aims and scope. Our resource identifies emerging and trending topics paving the way for new academic progress. We also provide insights into declining or waning topics, helping you stay informed about changing research landscapes. Evaluate highly cited topics and recent publications within these guidelines to align your work with influential scholarly trends.
LanguageEnglish
ISSN0963-7486
PublisherTAYLOR & FRANCIS LTD
Support Open AccessNo
CountryUnited Kingdom
TypeJournal
Convergefrom 1947 to 1981, from 1992 to 2024
AbbreviationINT J FOOD SCI NUTR / Int. J. Food Sci. Nutr.
Frequency8 issues/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
Address2-4 PARK SQUARE, MILTON PARK, ABINGDON OR14 4RN, OXON, ENGLAND

Aims and Scopes

The INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION serves as a pivotal platform for advancing knowledge in the field of food sciences and nutrition. The journal focuses on research that integrates various aspects of food science, nutrition, and health, providing critical insights into dietary patterns, food composition, and their implications on human health.
  1. Nutritional Epidemiology:
    Research exploring the links between dietary habits and health outcomes, including chronic diseases such as obesity, diabetes, and cardiovascular diseases.
  2. Food Processing and Composition:
    Studies investigating the nutritional quality and health effects of different food processing techniques and the composition of various food products.
  3. Dietary Patterns and Health Interventions:
    Research focused on specific dietary patterns, such as the Mediterranean diet, and their effects on health, including intervention studies targeting dietary changes.
  4. Functional Foods and Bioactive Compounds:
    Exploration of foods that provide health benefits beyond basic nutrition, including studies on bioactive compounds and their roles in disease prevention.
  5. Consumer Behavior and Food Choices:
    Analysis of factors influencing consumer food choices, including perceptions of healthiness, sustainability, and the impact of food labeling.
  6. Public Health Nutrition:
    Research aimed at understanding and improving public health through nutrition, including studies on food security, dietary guidelines, and health policy.
Recent publications in the INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION reflect evolving trends and increasing interest in specific research themes. These emerging scopes highlight innovative approaches and contemporary issues in the field.
  1. Gut Microbiota and Health:
    An increasing number of studies are examining the relationship between gut microbiota composition and health outcomes, emphasizing the role of nutrition in modulating gut health.
  2. Plant-Based Diets and Alternatives:
    Research on plant-based diets and alternative protein sources is gaining traction, reflecting growing consumer interest in sustainability and health benefits associated with plant-based eating.
  3. Impact of Ultra-Processed Foods:
    There is a rising focus on the health implications of ultra-processed food consumption, particularly concerning obesity and chronic diseases, indicating a societal shift towards healthier food choices.
  4. Nutritional Interventions in Specific Populations:
    Emerging studies target specific populations, such as children, the elderly, and individuals with chronic conditions, highlighting tailored nutritional interventions.
  5. Psychosocial Factors in Eating Behaviors:
    Research is increasingly exploring the psychosocial determinants of dietary choices, including stress, emotional eating, and behavior change strategies.
  6. Sustainability and Food Systems:
    There is a growing emphasis on the sustainability of food systems and their impact on health, reflecting global concerns about environmental and dietary sustainability.

Declining or Waning

While the journal has consistently covered a broad range of topics, certain themes have seen a decline in publication frequency over recent years. This may reflect shifts in research focus or changing priorities within the field of food sciences and nutrition.
  1. Traditional Dietary Supplements:
    There has been a noticeable decrease in studies focusing solely on traditional dietary supplements, possibly overshadowed by more comprehensive research on whole foods and dietary patterns.
  2. Food Chemistry without Health Context:
    Research that examines food chemistry in isolation, without connection to health outcomes or practical applications in nutrition, appears to be waning.
  3. Single Nutrient Studies:
    Investigations concentrating on the effects of single nutrients are less prevalent, as the trend shifts towards holistic approaches that consider overall dietary patterns.
  4. Cultural Food Practices:
    Research on traditional or cultural food practices has become less prominent, potentially due to a growing emphasis on global dietary patterns and their health implications.
  5. Food Safety Issues:
    Topics related to food safety, while still relevant, are less frequently addressed in recent publications, indicating a potential shift in the journal's focus towards nutrition and health.

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