The International Journal of Food Sciences and Nutrition Innovations is dedicated to publishing cutting-edge research that explores the intersection of food science, nutrition, and innovative health solutions. The journal focuses on the latest scientific advancements in understanding the role of food in human health, nutrition, and disease prevention, as well as innovative technologies in food production and processing. Research articles, reviews, and case studies are welcomed from a wide range of topics, including, but not limited to:

Key Areas of Focus:

1. Food Science:

   • Food chemistry, food quality, and safety

   • Food processing technologies and innovations

   • Functional foods and nutraceuticals

   • Sensory analysis and food design

   • Food packaging and preservation

2. Nutrition Science:

   • Nutrient composition and bioavailability

   • Clinical nutrition and dietary interventions

   • Metabolism and digestion of nutrients

   • Personalized nutrition and nutrigenomics

   • Dietary patterns and health outcomes

3. Immunology and Microbiology:

   • The role of microbiota in nutrition and digestion

   • Gut microbiota and its impact on health and disease

   • Probiotics, prebiotics, and their health benefits

   • Immune responses to nutrition and food-borne pathogens

   • Foodborne diseases and their microbiological aspects

4. Biochemistry:

   • Molecular mechanisms of nutrient absorption and metabolism

   • Enzymology in food processing and digestion

   • Biochemical pathways involved in food-related diseases

   • Antioxidants, vitamins, and bioactive compounds in foods

   • Metabolomics and proteomics in food and nutrition studies

5. Genetics and Molecular Biology:

   • Nutrigenomics and gene-environment interactions in nutrition

   • Genetic determinants of food preferences and eating behaviors

   • Genetic modifications in food crops and their nutritional impacts

   • Molecular markers of food quality and safety

   • Epigenetic effects of nutrition on gene expression