Nutrition and Food Science

Aims & Scope

Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research.

The journal 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.

NFS 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

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1.6

SJR (SCImago Journal Rank)

Year	Value
2024	0.309

Quartile

Year	Value
2024	Q3

h-index

Year	Value
2024	44

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Nursing, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Reasons behind consumers’ functional food choices

  Citation: 222

  Authors: Nina, Liisa

• Culinary-gastronomic tourism – a search for local food experiences

  Citation: 130

  Authors: Peter, Hannele

• The role of visual cues in consumer perception and acceptance of a food product

  Citation: 123

  Authors: Nazlin

• Polysaccharide-based component and their relevance in edible film/coating: a review

  Citation: 117

  Authors: Nishant

• Physico‐chemical characteristics of roselle (<i>Hibiscus sabdariffa</i> L.)

  Citation: 100

  Authors: Peng‐Kong, Salmah, H.M., Y.B.

• Antioxidant, anti‐inflammatory, and antimicrobial properties of garlic and onions

  Citation: 91

  Authors: Emily A., Barbara

• Nutritional awareness and food preferences of young consumers

  Citation: 90

  Authors: Karen, Heather, Christopher

• Advances in bio-nanocomposite materials for food packaging: a review

  Citation: 88

  Authors: Nitin, Preetinder, Surekha

• Whey valorization: current options and future scenario – a critical review

  Citation: 86

  Authors: Anil, Rakesh, Sundeep, Navnidhi, Sunil K., Yogesh, Neelesh

• Nutritional composition of takeaway food in the UK

  Citation: 84

  Authors: Agnieszka, Toni, Rachel, Catherine, Matthew, Leonard, Ian

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