Nutrition and Food Technology-Sci Forschen

Aims and Scope

An open access journal, like the one that SCI FORSCHEN has created for Nutrition and Food Technology, offers everyone ready and unlimited access to the ongoing research work across the world. The platform is great for scholars who require access to high quality research work but are not in a position to subscribe to expensive article repositories where such content is usually found. An open access journal by comparison makes it a simple matter to find what you are looking for and gives you ready access to it without having to pay any kind of fees for it. A publicly accessible and free to use resource centre for high quality research material is needed to ensure that further research in an area like Nutrition and Food Technology can continue unencumbered, and SCI FORSCHEN offers researchers just that in the form of an open access journal that maintains the highest quality in its articles through the use of the well established peer review system. The journals covers every single aspect of food and nutrition, and offers healthcare professionals access to the latest information regarding healthier food alternative that they might be able to suggest to their patients for improved results.

The journal of Nutrition and Food Technology is not only a great way for authors to share the work that they have done in their respective fields, but also a great tool for anyone who is looking for information regarding Nutrition and Food Technology. Leading professionals from all over the world submit their works to our journal, thus the highest quality research work is assured every time someone looks through the journal in search of information on a topic related to Nutrition and Food Technology. Not only this, SCI FORSCHEN also helps authors improve the quality of the manuscript they submit to us. Our editorial board assigns each submission to a team of peer reviewers who are all experts in the field of Nutrition and Food Technology and they carefully scrutinize every aspect of your manuscript. When it is found lacking in any regard, you are duly informed so that you can make the required changes. Feedback from industry experts will go a long way in making your work more reliable, and will also boost its credibility significantly. Only when the manuscript meets our specified standards of quality, will it be accepted, thus ensuring that once your work has been published by SCI FORSCHEN, you are considered an expert in your field.

This is an open access (OA) journal, which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the Budapest Open Access Initiative (BOAI) definition of "open access."

Subjects covered by The Journal of Nutrition and Food Technology are:

• Food safety

• Food microbiology

• Food preservation

• Food engineering

• Product development

• Production

• Sensory analysis

• Food chemistry

• Molecular gastronomy

• Food packaging

• Food physics

• Food physical chemistry

• Balanced Eating

• Dangers of poor nutrition

• Diabetes

• Food

• Human Nutrition

• Diet Therapy

• Food technology

• GMO Food

• Meat Science

• Food Hygiene