Food Science and Nutrition Studies

Food Science and Nutrition Studies (FSNS) is an international, double-blind peer-reviewed, open-access journal published by the Scholink. It aims to promote excellence through dissemination of high-quality research findings, specialist knowledge, and discussion of professional issues that reflect the diversity of this field.

Authors are encouraged to submit complete, unpublished, original, and full-length articles that are not under review in any other journals. Both of online submission and E-mail submission ( are acceptable. The online version of the journal is free to access and download.


The journal focuses on the following topics:

  • Food analysis
  • Nutritional science
  • Healthy diets
  • Nutrition and food health
  • Food processing and technology
  • Food quality and safety
  • Public health nutrition
  • Food engineering
  • Food chemistry
  • Nutritional methodologies and behaviors
  • Food acceptability and dietary selection
  • Nutritional quality of novel foods

Open access: Food Science and Nutrition Studies is available online to the reader "without financial, legal, or technical barriers other than those inseparable from gaining access to the internet itself."

Peer review: Food Science and Nutrition Studies takes peer review policy. Peer review is the evaluation of work by one or more people of similar competence to the producers of the work (peers).

Journal Publishing Flowchart



Call for Papers for Vol. 3, No. 4, December 2019

We are calling for submission of papers for Vol. 3, No. 4, December, 2019. Please submit your manuscripts online. You may also e-mail submissions to  
Posted: 2019-09-21

Publication Fees


Original Article Publication: 300.00 (USD)

Book Review, Case Report, Short Communication, Interview paper, Short Research Article (within 2000 words): 200.00 (USD)

If your paper is accepted for publication, you will be asked to pay an Article Publication Fee to cover publications costs.

Posted: 2017-12-02
More Announcements...

Vol 3, No 4 (2019)

Food Science and Nutrition Studies Vol. 3, No. 4, 2019, Online Version First

Table of Contents


Lin Gao, Duanyin Gu, Xin Sun, Rentang Zhang