Aims and Scope

Food & Nutrition Research is a non-profit, open access, peer-reviewed journal that presents scientific research in various fields within human nutrition.

The purpose of Food & Nutrition Research is to publish original research studies directly relevant to human nutrition. Food & Nutrition Research encompasses the full spectrum of nutritional science, including public health nutrition, nutritional epidemiology and clinical nutrition. Food & Nutrition Research welcomes original papers, reviews and commentaries. Suggestions for special issues covering selected topics may be considered.

Food & Nutrition Research is devoted to publish manuscript that advance the knowledge of human nutrition beyond state-of-the-art.

Animal, cell and molecular studies will only be considered if they are clearly relevant to scientific questions related to human nutrition. This could be by contributing to mechanistic explanations for associations between diet and health identified in clinical or epidemiological human nutritional studies. Manuscripts describing research in food chemistry (such as the chemical composition and analysis of foods), including exotic plants, extracts and ingredients, are generally not considered eligible unless the results have a clear impact on human nutrition and/or human health. The focus of all manuscripts submitted to Food & Nutrition Research should be to increase knowledge in human nutritional science.

Authors may contact the Editor-in-Chief in advance to inquire about whether their research topic is suitable for consideration by Food & Nutrition Research.

Through an Open Access publishing model, Food & Nutrition Research provides an important forum where nutrition researchers in academic, public and private arenas can present the latest results from research on human nutrition in a broad sense.

Peer Review Process

Papers submitted to Food & Nutrition Research are subject to rigorous peer review so as to ensure that the research published is 'good science'.

Manuscripts are sent out for review electronically, and all correspondence takes place via e-mail. Although the peer review process is accelerated by the use of electronic communication, traditional, high-quality peer-review standards are applied to all manuscripts submitted to the journal.

Food & Nutrition Research has a 'double blind' review process: Authors are not told who reviewed their paper. The peer referees’ identity remains unknown to the authors throughout the review process.

Peer reviewers are asked to give their opinion on a number of issues pertinent to the scientific and formal aspects of a paper, and to judge the papers on grounds of originality and urgency. All relevant information will be forwarded to the author(s).

Peer reviewers will have six possible options, for each article:

1. Accept Submission (i.e. no need for any revision)
2. Revisions Required (i.e. accepted if the author makes the requested revisions)
3. Resubmit for Review (i.e. accepted or rejected after revisions have been made - paper will be sent out for another peer review round)
4. Resubmit elsewhere (i.e. if the manuscript is better suited for another journal)
5. Decline Submission (i.e. if the manuscript is substandard)
6. See Comments (i.e. if the reviewer cannot choose from any of the above)

In addition, papers may be rejected directly by the Chief Editor if judged to be out of scope or if scientifically or formally sub-standard.

When asking for revisions, reviewers have two possible goals: to ask authors to tighten their arguments based on existing data or to identify areas where more data are needed. Even formal revision may be required if the language or style is sub-standard. To facilitate rapid publication, authors are given a maximum of 2 months for revision. After 2 months, revised manuscripts will be considered new submissions.

Publication Frequency

All articles to Food & Nutrition Research are posted online immediately as they are ready for publication. All articles will be assigned a DOI number (Digital Object Identifier) whereby they become searchable and citeable without delay.

Open Access Policy

Food & Nutrition Research is published Open Access under a Creative Commons CC-BY 4.0 license. Authors retain full copyright. For more information see the copyright section below.

Articles are published immediately upon the final corrections of the master proof having been made. All articles are assigned a DOI number (Digital Object Identifier). 

Food & Nutrition Research is accessible via the journal’s website at as well as via international search engines such as Google Scholar and DOAJ

OAI metadata harvesting for this journal can be reached via the following link:

Copyright and License Notice

Authors contributing to Food & Nutrition Research agree to publish their articles under the Creative Commons CC-BY 4.0 license, allowing third parties to copy and redistribute the material in any medium or format, and to remix, transform, and build upon the material, for any purpose, even commercially, under the condition that appropriate credit is given, that a link to the license is provided, and that you indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

Authors retain copyright of their work, with first publication rights granted to SNF Swedish Nutrition Foundation.


This journal utilizes the LOCKSS system to create a distributed archiving system among participating libraries and permits those libraries to create permanent archives of the journal for purposes of preservation and restoration.

In addition, all files will be archived with PubMed Central (PMC)CLOCKSS and Portico.

Author Self-Archiving

Authors are permitted and encouraged to post any version of their manuscript to personal or institutional websites, in repositories and similar, prior to and after publication (while providing the bibliographic details of that publication).

Privacy Policy

The names and email addresses entered in this journal site will be used exclusively for the stated purposes of this journal and will not be made available for any other purpose or to any other party.