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ISSN: 2155-9600

Journal of Nutrition & Food Sciences

Open Access
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Editor in Chief Editor-in-Chief
Weiqun George Wang

Department of Human Nutrition
Kansas State University

Submit Manuscript

Impact Factor 1.14*

Submit manuscript at http://www.editorialmanager.com/lifesciences or send as an e-mail attachment to the Editorial Office at editor.jnfs@omicsonline.org

About the Journal

Index Copernicus Value: 6.28
Journal of Nutrition & Food Sciences is a scientific journal which covers high quality of manuscripts which are both relevant and applicable to the broad field of applied life sciences. Journal renders novel, clear connection to nutritional requirements by the perceived palatability of foods and their applications in highly interdisciplinary applied sciences. Journal aims to reflect contemporary thinking so that professionals can keep pace with the developments in the field of nutrition and food sciences
Nutrition and food science is an open access journal; all the articles are peer reviewed by eminent people in the field. Nutrition and food science journal strives to publish and get a worthy impact factor by quick visibility through its open access guiding principle for world class research work. Among nutrition and food science journals list journal of nutrition and food sciences having good reach to researchers and scientific community.
Journal of Nutrition & Food Sciences is a scientific journal which provides an opportunity to share the information among the medical scientists and researchers. The Journal of Nutrition & Food Sciences is one of the best Open Access journals of scholarly publishing.
The journal includes a wide range of fields in its discipline to create a platform for the authors to make their contribution towards the journal and the editorial office promises a peer review process for the submitted manuscripts for the quality of publishing
Journal of Nutrition & Food Sciences is a academic journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field and making them freely available through online without any restrictions or any other subscriptions to researchers worldwide.
The journal is using Editorial Manager System for quality peer-review process. Editorial Manager is an online manuscript submission, review and tracking systems. Review processing is performed by the editorial board members of Journal of Nutrition & Food Sciences or outside experts; at least two independent reviewers approval followed by editor approval is required for acceptance of any citable manuscript. Authors may submit manuscripts and track their progress through the system, hopefully to publication. Reviewers can download manuscripts and submit their opinions to the editor. Editors can manage the whole submission/review/revise/publish process
Submit manuscript at http://editorialmanager.com/lifesciences/ or send as an e-mail attachment to the Editorial Office at editor.jnfs@omicsonline.org

Food Safety

Food Safety is taking care of, arrangement storage and stockpiling of nourishment in ways that avert food borne disease or potential contamination and spoilage.


Nutrition is the science of food having balanced organic and inorganic elements like carbohydrates, proteins, minerals, vitamins and phytonutrients supporting wellbeing of a living entity.


Obesity is a therapeutic condition in which abundance muscle to fat ratios has aggregated to the degree that it may have a negative impact on wellbeing.


Nutrigenomics is the study of effects of nutrition, nourishment or lack of nutrition on the genetic expression and anatomical or physiological changes of a living entity.

Nutrition and Diabetes

Nutrition and metabolic diseases are related, diabetes is such a metabolic disease where sugar metabolism is impaired. Controlled nutrition regimen is employed in the case of diabetes


Malnutrition or malnourishment is a condition in which food or supplements are either insufficient or in excessive amount of such that the eating regimen causes wellbeing issues.

Molecular Nutrition

Molecular nutrition is the investigation of metabolic connections and different intracellular and extracellular processes when organic food intermediates are provided as supplements.

Sports nutrition

Sports nutrition is the study and routine of nourishment and eating regimen as it identifies with athletic execution. It is concerned with the sort and amount of liquid and sustenance taken by a sports person, and manages supplements, for example, vitamins, minerals, supplements and natural substances, for example, carbs, proteins and fats.

Celery nutrition

Celery is utilized the world over as a vegetable for the fresh petiole (leaf stalk). The leaves are unequivocally seasoned and are utilized less frequently, either as an enhancing in soups and stews or as a dried herb. Oil extracted from seeds is utilized as a part of the fragrance and pharmaceutical purposes.

Cucumber nutrition

Cucumbers are logically fit in with the same family as melons (counting watermelon and cantaloupe) and squashes (counting summer squash, winter squash, zucchini and pumpkin). They are rich in essential minerals, electrolytes and vitamins and the best food for all ages.

Potato nutrition

Potatoes are rich in starch, vitamins, minerals, dietary fiber and 100 g gives 70 calories, they contain next to no fat (only 0.1 g per100 g) and no cholesterol. The dietary fiber in them expands the stool, subsequently, it aides avert blockage, diminish ingestion of dietary cholesterol and along these lines, lower plasma LDL cholesterol. Moreover, its rich fiber content likewise aides shield from colon polyps and tumor.

Oatmeal nutrition

Oats is a cereal rich in minerals, vitamins, beta-glucan a dietary microfiber useful for reducing cholesterol and keeping our hearts healthy. There have been many studies on the health effects of oats as a breakfast cereal.

Tomato nutrition

Tomato is rich in vitamins C, A and K; potassium, magnesium and fiber. They are low in calories (100g, 32 calories). Tomatoes are likewise high in the carotenoids, beta-carotene and especially lycopene antioxidant compound helps in preventing cancer.

Nutritionist communications

Nutritionist communications (or dietitian) is a specialist in dietetics; that is, human sustenance and the regulation of eating routine. A dietitian exhorts individuals on what to eat keeping in mind the end goal to lead a solid way of life or to accomplish a particular wellbeing related objective. Dietitians work in a mixture of settings from clinical to group and open arrangement to media interchanges.

Sonic Nutrition

This nutrition data is from an autonomous lab, consolidated with agent values from the USDA and SONIC® nourishment suppliers. This data is based upon standard item definitions, midpoints or both. Contrasts may happen as a consequence of numerous suppliers, variety in planning in individual eateries, characteristic variety in fixings and different components.

Chicken nutrition

Chicken as a meat has been portrayed in Babylonian carvings from around 600 BC. Chicken was a standout amongst the most well-known meats accessible in the middle Ages. It was eaten over a large portion of the Eastern half of the globe and various types of chicken, for example, capons, pullets and hens were eaten. It was one of the essential fixings in the purported white dish, a stew normally comprising of chicken and broiled onions cooked in milk and prepared with flavors and sugar.

Dates nutrition

Dried or fresh dates are packed with minerals, calcium, thiamin and dietary fiber and highly suitable for all age groups. Dates nutrition It’s a great snack at any time of the day but mostly good in the breakfast or as a time pass chew snack.

Mushrooms Nutrition

Mushrooms are saprophytic fungi belonging to Basidiomycetes. Only few mushrooms are edible and most of them are colorless. Mushrooms as food are an incredible source of B vitamins and minerals like selenium (37% DV) and copper (25% DV), and a decent source (10-19% DV) of phosphorus and potassium. Fat, starch and calorie substances are low, with lowest sodium.

Strawberry nutrition

One serving (100 g) of strawberries contains 33 kilocalories and a good source of vitamin C, manganese, with different vitamins and dietary minerals in lesser amounts. Strawberries contain low amounts of unsaturated fats in the achene seeds.

Coconut nutrition

Tender Coconuts with liquid endosperm having most of the nutrients and electrolytes required for the body. Hence Coconut water without any supplements is used as the media for tissue or callus culture. Mature nuts develop coconut meat which is highly nutritious with liquid endosperm too.

Food chemistry

Studieng food composition like molecules vitamins, antioxidants, changes in chemical composition of food upon storage, cooking etc dealt in food chemistry

Food Science

Food science deals with composition, health effects, mode of storage, preparation and preservation etc

Diabetes nutrition

Diabetics are at high risk of glucose intolerence in their blood and they require special diet like low carbs and fats, high fibre and low glycemic foods, planned food regimen are dealt in diabetes nutrition

Food biotechnology

Food biotechnology deals with fermented foods and enzyme processed foods play a daily role in our life which include curds, cheese, fermented doughs, wines and liqours, food toxins and spolage by microbes, new fermentation to enhance health and well beiong of consumers 

Food toxicology

Food toxicology deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition

Mass spectrometry in food technology

Mass spectrometry is a powerful tool to analyse small molecules with even an isotope difference and extensively used in food biotechnology, food engineering and toxicology

Advanced food processing technologies

Advanced research and technologies developed for food processing, preservation, nutrition enhancement are termed food processing technologies

Food process engineering

Food processing requires latest technology and engineering for purposes like drying, wetting, pelleting, packing etc. Sensors, CNC machinery, new software algorthims, hydrodynamic control, flux control technologies are beiong developed and currently used

Food chemical engineering

Food is nothing but chemical organic entitites and processing involves fermentation, flux control and food specific control development and these aspects needs chemical engineering principles

OMICS Group International through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. OMICS Group hosts over 700 leading-edge peer reviewed Open Access Journals and organizes over 1000 International Conferences annually all over the world. OMICS Publishing Group journals have over 10 million readers and the fame and success of the same can be attributed to the strong editorial board which contains over 50000 eminent personalities that ensure a rapid, quality and quick review process. OMICS Group signed an agreement with more than 1000 International Societies to make healthcare information Open Access. OMICS Group Conferences make the perfect platform for global networking as it brings together renowned speakers and scientists across the globe to a most exciting and memorable scientific event filled with much enlightening interactive sessions, world class exhibitions and poster presentations.

OMICS Group is proudly announcing the grand commencement of 4th International Conference and Exhibition on Nutrition & Food Sciences (Nutritional Science-2015) at October 26-28, 2015 Chicago, USA. The conference will be highlighting the theme “Importance of nutrition in daily life and advancing towards better and healthier future.


*Unofficial 2014 Impact Factor was established by dividing the number of articles published in 2012 and 2013 with the number of times they are cited in 2014 based on Google search and the Scholar Citation Index database. If ‘X’ is the total number of articles published in 2012 and 2013, and ‘Y’ is the number of times these articles were cited in indexed journals during 2014 then, impact factor = Y/X


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