The International Journal of Food and Nutritional Health publishes original research articles and systematic reviews coveringT topics including, but not limited to: nutrition and public health; metabolic, molecular, and genetic mechanisms of nutrients; community and international nutrition; nutritional epidemiology and clinical nutrition; nutrigenomics; food chemistry and its biochemical interactions; food microbiology and safety; food analysis; food security; food safety and risk assessment; food toxicology; food industries and modern technologies in food processing; and quality assurance of food products.

Vision

To be a leading global reference for disseminating knowledge, acknowledging innovation, and promoting evidence-based practices and sustainability in the fields of nutrition, food sciences, and community health.

Mission

Excellence and leadership in publishing research in nutrition, food sciences, and community health, through the application of best practices and peer-review standards with global efficiency and distinguished professional quality.

Objectives

• To publish high-quality research reviewed by specialists with proven research expertise and strong academic standing.

• To provide a multidisciplinary platform for collaboration among researchers, practitioners, and policymakers in nutrition, food sciences, and community health.

• To support the dissemination of evidence-based guidelines, practices, and interventions that enhance public awareness and understanding of nutrition and its impact on health.

• To strengthen collaboration among researchers and scientists from various disciplines to stimulate innovation and sustainable practices in the fields of food and nutrition by facilitating access to accurate, evidence-based scientific information.

• To improve public health globally.

• To encourage education and awareness of the importance of proper nutrition and its role in promoting the health of individuals and communities.