Aims to rapidly disseminate scientific knowledge among scientists, technocrats, nutritionists, dieticians, and physicians. The journal covers a wide range of topics within the field of Nutrition and Food Science, including the following:

 

• Antioxidants and Phytochemicals in Food
• Appetite, Food Intake, and Nutritional Status
• Clinical Nutrition
• Calorie Intake and Consumption
• Carbohydrates and Fibbers
• Dietary Surveys
• Diets and Diseases
• Eating Disorders
• Food Machinery
• Food Chemistry
• Food Packaging
• Food Conservation and Preparation
• Food Safety and Hygiene
• Food Processing Technology
• Food Science and Technology
• Healthy Eating Initiatives
• Hormonal Regulations
• Malnutrition
• Micronutrients
• Macronutrients
• Maternal and Infant Nutrition
• Metabolism and Nutrition Physiology
• Molecular Gastronomy
• Nutritional Epidemiology
• Nutrient Metabolism
• Nutrition and Food Health
• Immunology
• Obesity and Weight Control
• Proteins and Amino Acids
• Public Health Nutrition
• Sports Nutrition
• Vitamins and Minerals