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 Authors are encouraged to submit complete, unpublished, original, and full-length articles that are not under review in any other journals.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 (fsns@scholink.org) 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).
Authors who publish with this journal must agree to the following terms: Copyrights for articles published in our are retained by the authors. Authors should promise that their works are entirely original, and all the references in their works should be appropriately cited or quoted. The works have not been published previously. The behavior of submitting the same work to other journals is unacceptable. The journal editor has the right to edit the format of works.