International Journal of Recent Innovation in Food Science & Nutrition

International Journal of Recent Innovation in Food Science & Nutrition (JRIFSNJ) has been conceptualized for effective dissemination and promulgation of original research in all fields of Food Science & Nutrition. With a relentless pursuit of excellence, it aims at providing immaculate and superior research material, thus fostering the spirit of non-conformity, experimentation and de novo intellection among researchers in different parts of the world.

JRIFSN strives ardently to present inceptive, innovative and invaluable research developments, both application oriented and theoretical, in all possible domains of Food Science & Nutrition to a broad audience of academic researchers and industry practitioners in all major faculties - research and development, management, strategic planning, purchasing, design & styling, marketing, human resources etc.

Ingeniousness and research impaction are the main parameters for evaluation of theoretical papers. Applications based on advanced theory and case studies aid in bridging the gap between theory and practice, and are particularly welcome.

General approaches, formalism's, algorithms or techniques should be complemented with lucid illustrations allowing easy comprehension and subsequent suitable applicability. Although the main emphasis of JRIFSN is on original research papers, theoretical and integrative review articles, book reviews, and high-quality position papers are also published to keep readers up-to-date on the latest ideas, designs, and developments in these allied fields. Special review articles will be granted consideration based on the stage of evolvement of their respective fields.

Although there is no restriction on the length of contributions, brevity will always be preferred. Brief articles will merit attention depending on their technical proficiency.

Discussions of previously published papers are also welcome.

Focus & Scope:

The focus and scope of International Journal of Recent Innovation in Food Science & Nutrition includes the following:

• Advanced Dairy Technology
• Advanced Food Packaging Technology
• Advanced Fruits & Vegetables Technology
• Advanced Nutrition
• Biochemistry and Nutrition
• Bakery, Confectionery & Convenience Products Technology
• Diet Therapy
• Food Analysis
• Food Additives, Contaminants and Toxicology
• Food Biotechnology
• Food Chemistry
• Food Choice and Consumer Behavior
• Food Engineering and Processing
• Food Enzyme Technology
• Food Equipment
• Food Hygiene & Sanitation
• Food Handling & Processing
• Food Ingredient Technology
• Food Law and Regulations
• Food Marketing Strategies
• Food Microbiology & Preservation
• Food Plant Management
• Food Processing & Application
• Food Processing & Preservation
• Food Packaging & Labeling
• Food Product Development
• Food Quality and Safety Management
• Food Science & Quality Control
• Food Science & Sensory Evaluation
• Food Toxicology & Industrial Waste Management
• Fruit and Vegetable Technology
• Human Ecology & Family Science
• Nutrition for Life Span
• Nutrition and Food Science
• Public Health & Nutrition
• Packaging and Engineering of Foods and Food Products