About the Journal

Food Science, Nutrition & Biotechnology Journal (FSNBJ) is an open-access, peer-reviewed journal that publishes high-quality research covering all aspects of food science, nutrition, and biotechnological innovations in food and health. The journal serves as a multidisciplinary platform for food scientists, nutritionists, biotechnologists, and industry professionals to share research findings that promote food safety, nutritional quality, and sustainable food production.

FSNBJ aims to bridge the gap between fundamental food research and its practical applications in human nutrition, public health, and industrial biotechnology. Through fostering collaboration across science and industry, the journal contributes to global food security, health promotion, and innovation in functional and bioprocessed foods.

The journal welcomes original research articles, reviews, and applied studies that focus on the science, technology, and innovation of food and nutrition. Areas of interest include (but are not limited to):

• Food chemistry, microbiology, and biochemistry
• Functional foods, nutraceuticals, and dietary supplements
• Food processing, preservation, and biotechnology
• Nutrition science, clinical nutrition, and dietetics
• Food safety, toxicology, and quality control
• Metabolomics, foodomics, and nutritional genomics
• Probiotics, prebiotics, and gut microbiota research
• Public health nutrition and global food security
• Plant-based and alternative protein innovations
• Sustainable food systems and circular bioeconomy

FSNBJ is published under an open-access model, ensuring that all articles are freely accessible to readers and researchers worldwide.

The journal operates under the Creative Commons Attribution 4.0 International License (CC BY 4.0), permitting unrestricted use, distribution, and reproduction in any medium with proper citation of the original work.

View CC BY 4.0 License

All submissions undergo a rigorous double-blind peer-review process to ensure quality, originality, and scientific integrity.

The editorial board consists of leading researchers and professionals in food science, nutrition, and biotechnology, committed to maintaining high standards of ethics and transparency in publishing.

• Original Research Articles
• Review and Systematic Studies
• Experimental and Applied Research Papers
• Case Studies and Technical Reports
• Short Communications and Commentary Articles