Journal of Nutrition & Food Sciences
Open Access

About the Journal

Index Copernicus Value: 84.95

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.

Special issues published by the journal will provide its readers to explore the topic of interest  in food and nutritions and its readers to explore the analysis and interpretation of huge biological data as well as large scale experimental analysis of proteins happening globally.

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.

This top best scholarly journal is using Editorial Tracking System for online manuscript submission, review and tracking. Editorial board members of the Journal (or) outside experts review manuscripts; at least two independent reviewer’s approval followed by the editor is required for the acceptance of any citable manuscript.

Fast Editorial Review Process

Journal of Nutrition & Food Sciences is participating in the Fast Editorial Execution and Review Process (FEE-Review Process) with an additional prepayment of $99 apart from the regular article processing fee. Fast Editorial Execution and Review Process is a special service for the article that enables it to get a faster response in the pre-review stage from the handling editor as well as a review from the reviewer. An author can get a faster response of pre-review maximum in 3 days since submission, and a review process by the reviewer maximum in 5 days, followed by revision/publication in 2 days. If the article gets notified for revision by the handling editor, then it will take another 5 days for external review by the previous reviewer or alternative reviewer.

Acceptance of manuscripts is driven entirely by handling editorial team considerations and independent peer-review, ensuring the highest standards are maintained no matter the route to regular peer-reviewed publication or a fast editorial review process. The handling editor and the article contributor are responsible for adhering to scientific standards. The article FEE-Review process of $99 will not be refunded even if the article is rejected or withdrawn for publication.

The corresponding author or institution/organization is responsible for making the manuscript FEE-Review Process payment. The additional FEE-Review Process payment covers the fast review processing and quick editorial decisions, and regular article publication covers the preparation in various formats for online publication, securing full-text inclusion in a number of permanent archives like HTML, XML, and PDF, and feeding to different indexing agencies.