About Book

Advances in Food Science and Nutrition is an edited volume that compiles the latest research and innovations in the fields of food science and nutrition. This comprehensive book explores emerging topics such as functional foods, bioactive compounds, and the role of diet in preventing chronic diseases. It delves into the scientific principles behind food processing, preservation, and packaging, as well as the impact of nutrition on human health and well-being. The book also examines current challenges like food security, sustainability, and the integration of technology in food production. With contributions from leading experts, it provides evidence-based insights and practical solutions to address global health issues, making it an essential resource for students, researchers, professionals, and anyone interested in the science of food and nutrition.

Scope

Toxicology and Chemical Food Safety, Nutraceuticals and Functional Foods, Food Nanotechnology, Clinical Nutrition and Metabolism, Obesity and Body Composition, Child and Infant Nutrition, Diet Selection and Supplements, Nutrition and Behavior, Animal Nutrition and Metabolism, Food Chemistry, Food Engineering and Physical Properties, Food Microbiology, Food Safety and Hygiene, Sensory and Food Quality, Nutrition and The Food Chain, Public Health Nutrition, Cellular and Molecular Nutrition, Food and Nutrition Policy, Sports and Exercise NutritionMolecular Aspects of Nutrition, Macronutrient Metabolism, Micronutrients and Antioxidants, Companion Animal Nutrition, Nutritional Epidemiology, Genomics, Proteomics and Metabolomics, Nutritional Immunology, Nutritional Endocrinology and Neuroscience

Copyright Form

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Guidelines

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Deadline

25 Feb 2026

Submit chapter

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Plagiarism Policy

All submissions are screened using professional plagiarism detection tools and manual editorial review.