Special Issue on Food and Nutrition

Food refers to a variety of finished products and ingredients for human consumption or drinking. It is the main source of heat energy for human body, and involves essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The source of food nutrition can be divided into fresh products, cooking food and processed food. The goal of this special issue is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in the area of Food and Nutrition.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Food and Nutrition. Potential topics include, but are not limited to:

• Food conservation and preparation
• Vitamin nutrition
• Food consumption and production
• Food hygiene and safety
• Nutrition and food science
• Metabolism and nutrition physiology
• Food toxicology
• Food contamination
• Paediatric nutrition
• Food analysis

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food and Nutrition” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

Dr. Jamuna Prakash; University of Mysore, India

For further questions or inquiries, please contact Editorial Assistant at

fns@scirp.org.