About the Journal
Food Nutrition Chemistry (FNC: eISSN: 2972-4309) is an open access peer-reviewed journal. FNC publishes various types of articles on food nutrition chemistry in the field of life and health, such as original research articles, review articles, case reports. The journal is committed to providing an academic exchange platform for researchers in the world of food nutrition chemistry and health. Researchers and practitioners from all over the world are welcome to contribute.
Topics include but are not limited to:
- Chemistry of energy-supplying nutrients
- Water/micronutrient chemistry
- Chemistry of bioactive substances
- Dietary fiber chemistry
- Nutritional biochemistry or nutritional chemistry research
- Research on food molecular nutrition
- Research on the influence of food chemical composition and processing on food nutritional components
- Research on structure, properties and functions of nutrients
- Detection, separation, extraction and research methods of food nutrients
- Food nutrition genetic engineering/technology, enzyme biotechnology
- Chemistry of functional components of food
- Nutrition and health research
- Development of new nutritious food
- Microbes and food nutrition chemistry
- Packaging and food nutrition chemistry
- High-tech and application of food nutrition
- Research on food additives (pigments/sweeteners/thickeners/emulsifiers, etc.) and pollutants
- Research on biological function and active substance chemistry of traditional Chinese medicine for both medicine and food
Journal Abbreviation:
Food Nutr. Chem.
Please see the Author Guidelines for information on article submission. If you require any further information or help, please visit the submissions.
