Aim and Scope

International Research Journal of Food Science [IRJFS] is an international peer-reviewed, open access, online covering all aspects of Food Science. Published Bi-Monthly with the sole aim of rapid dissemination of scientific knowledge among scientists, technocrats, nutritionists, dieticians, and physicians.

International Research Journal of Food Science [IRJFS] publishes original articles, Review Articles, and short communications on the following areas and more.

• Antioxidants and Phytochemicals in Food
• Appetite Food Intake and Nutritional Status
• Calorie Intake and Consumption
• Carbohydrates and Fibers
• Clinical Nutrition
• Consumer Choice
• Diets and Diseases
• Dietary Surveys
• Eating Disorders
• Food Chemistry
• Food Conservation and Preparation
• Food Machinery
• Food Packaging
• Food Processing Technology
• Food Safety and Hygiene
• Food Science and Technology
• Healthy Eating Initiatives
• Hormonal Regulations
• Malnutrition
• Macro-nutrients
• Micro-nutrients
• Maternal and Infant Nutrition
• Metabolism and Nutrition Physiology
• Molecular Gastronomy
• Nutrition and Food Health
• Nutrient Metabolism
• Nutritional Epidemiology
• Immunology
• Obesity and weight control
• Proteins and Amino Acids
• Public Health Nutrition
• Sports Nutrition
• Vitamins and Minerals.