About the Journal

The American Journal of Food Sciences and Nutrition is a scholarly journal of ISSN 2789-3154, that publishes original research articles, reviews, and short communications on various aspects of food science and nutrition. The aim of the journal is to provide a platform for researchers, academics, professionals, and students to share and disseminate their knowledge and findings in the field of food science and nutrition. The journal covers topics such as food chemistry, food microbiology, food engineering, food processing, food quality, food safety, food security, food biotechnology, food nanotechnology, functional foods, nutraceuticals, dietary supplements, nutrition physiology, nutrition epidemiology, nutrition education, nutrition policy, and nutrition intervention. The journal follows an intensive peer review process that ensures the quality and validity of the published articles. The peer review process takes about 2-3 months from the submission to the final decision. The journal uses a double-blind peer review system, where the identities of the authors and reviewers are not disclosed to each other. 

The journal is indexed and abstracted in various databases and platforms, such as Research Gate, Google Scholar and EBSCOhost, Scilit and Crossref (DOI). The journal also has a high visibility and impact factor in the field of food science and nutrition. The journal is included in the Directory of Open Access Journals (DOAJ) and follows the open access policy of Budapest Open Access Initiative (BOAI). This means that all the articles published in the journal are freely available online for anyone to read, download, copy, distribute, print, search, or link to.

The journal has a distinguished editorial board that consists of eminent experts and scholars from different countries and regions. The editorial board members are responsible for overseeing the editorial process, providing guidance and advice to the authors and reviewers, and ensuring the quality and integrity of the journal. The editorial board members also contribute to the journal by writing editorials, reviews, commentaries, and perspectives on current issues and trends in the field of food science and nutrition.

The journal is affordable and welcomes submissions from authors across the world who have original and innovative research findings or insights in the field of food science and nutrition. The journal accepts manuscripts in English language only. The journal has repurable editors from all over the world who give recommendations on the the preparation and submission of manuscripts. The journal charges a nominal publication fee to cover the costs of editorial processing, online hosting, indexing, archiving, and dissemination. The American Journal of Food Sciences and Nutrition is a prestigious and reputable journal that aims to advance the knowledge and practice of food science and nutrition. The journal publishes high-quality articles that are relevant, timely, and impactful for the scientific community and society at large. The journal also respects the rights and interests of the authors and readers. All authors retain the copyright of their articles and grant the journal a license to publish them. The journal publishes monthly issues that contain a variety of articles that reflect the diversity and richness of the field of food science and nutrition.