Nutrition & Food Science (NFS) is an international journal offering accessible and comprehensive coverage of food, beverage and nutrition research.

Aims and scope

Nutrition & Food Science (NFS) draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition.

The journal welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics:

Attitudes to food and nutrition
Healthy eating/ nutritional public health initiatives, policies and legislation
Clinical and community nutrition and health (including public health and multiple or complex co-morbidities)
Nutrition in different cultural and ethnic groups
Nutrition during pregnancy, lactation, childhood, and young adult years
Nutrition for adults and older people
Nutrition in the workplace
Nutrition in lower and middle income countries (incl. comparisons with higher income countries)
Food science and technology, including food processing and microbiological quality
Genetically engineered foods
Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs