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
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Vitamin nutrition
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Food consumption and production
-
Food hygiene and safety
-
Nutrition and food science
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Metabolism and nutrition physiology
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Food toxicology
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Food contamination
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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:
Submission Deadline
|
April 5th, 2021
|
Publication Date
|
June 2021
|
Guest Editor:
Dr. Jamuna Prakash; University of Mysore,
India
For
further questions or inquiries, please contact Editorial Assistant at
fns@scirp.org.