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Food Science & Nutrition

Each article is made available under the terms of the Creative Commons Attribution License

Cover image for Vol. 3 Issue 1

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

Publishing with Food Science & Nutrition

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Food Science & Nutrition is the peer reviewed, open access journal for rapid dissemination of research in all areas of food science and nutrition. The Journal gives priority to quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition.

Food Science & Nutrition gives rapid consideration to papers in all areas of food and nutrition research. The journal considers submissions in areas including but not limited to Health and nutritional implications of food, functional foods, nutraceuticals, and supplements; Chemistry of food and its biochemical interactions; Lipids, fats, and oils; Science and technology of dairy production and other beverages; Food preservation practices; Food engineering processes; Packaging of foods; Food microbiology and safety; Quality assurance of food products; Biotechnology as it relates to food production and processing; Sensory and consumer science; Oenology; Food oral processing, rheology, and other texture related studies; Agriculture research on plant production, utilization, biomass, and environment.

Food Science & Nutrition publishes original research articles, reviews, and research methods papers, along with invited editorials and commentaries. Original research papers must report well-conducted research with conclusions supported by the data presented in the paper.

Food Science & Nutrition is a Wiley Open Access journal. All articles published by Food Science & Nutrition are fully open access: immediately freely available to read, download and share. To cover the cost of publishing, Food Science & Nutrition charges a publication fee.

Reasons to publish with Food Science & Nutrition:
• High standard, rigorous peer review
• Rapid publication
• Open Access – published articles are licensed under Creative Commons and authors are the copyright holder
• Compliant with open access mandates
• Wide dissemination
• Article level metrics showing statistics on readership of each paper
• Wiley’s tradition in publishing excellence

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Wiley Open Access Manuscript Transfer Program
Food Science & Nutrition is supported by other journals published by Wiley including a number of society-owned journals. After review in a supporting Wiley journal, rejected articles of suitable quality can be identified by the Editor as candidates for publication in Food Science & Nutrition. Authors will have the option to automatically transfer their manuscript to Food Science & Nutrition and complete the submission process. The Food Science & Nutrition editors will then undertake further evaluation. Importantly, authors will not need to make any changes to their manuscript at this stage. Authors should note that referees’ comments are transferred to the editor of Food Science & Nutrition along with the manuscript. The Food Science & Nutrition editors will take the previous reviews into account when making their decision, although in some cases the editors may choose to take advice from additional referees.

For a list of Wiley journals that support and participate in the Wiley Open Access Manuscript Transfer program for Food Science & Nutrition click here.

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Have you been referred by another Wiley journal to Food Science & Nutrition?

If you have been directed to this website because your article has been referred by another Wiley journal and recommended as a strong candidate for publication in Food Science & Nutrition, please review the information on this website to help you reach a decision. If you would like to proceed and submit to the journal, please click the ‘Yes’ button below. Food Science & Nutrition’s editorial team will then quickly be in touch with an invitation to complete the submission for your paper and will automatically transfer your paper and accompanying peer review reports into the Food Science & Nutrition submission site.

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