Current Nutrition and Food Science

Journal Impact Factor: 1.1
Scopus Cite Score: 1.9

Indexed in: Scopus, ESCI, JCR

View All
Aims and Scope:
Current Nutrition & Food Science publishes frontier research on recent advances in food and nutrition pertaining to their nutritional value, their impact on health and disease, and their molecular and biochemical actions. The journal aims to publish high-quality original research and full-length/mini-review articles, and thematic issues in the following areas:

  1. Basic and Molecular Nutrition
    • Fundamental Nutrition: General nutrition, nutritional biochemistry, and nutritional metabolism.
    • Bioactive Compounds: Functional research on bioactives and phytochemicals.
    • Mechanistic Insights: Nutritional signaling pathways, molecular targets, and modes of action.
    • Nutritional Omics: Multi-omics approaches, including proteomics, metabolomics, and lipidomics.
    • Personalized Nutrition: Precision nutrition and nutrigenomics.

  2. Nutrition and Health Modulation
    • Immunity and Inflammation: Immunonutrition and the modulation of inflammation through diet.
    • Metabolic Health: Nutritional mechanisms and interventions for metabolic diseases.
    • Neuro-nutrition: Brain health, cognitive function, and nutritional neuroscience.
    • Microbiome: Gut microecology and the human microbiome.
    • Organ Crosstalk: Metabolic axes and inter-organ communication under nutritional regulation.
    • Life-course Nutrition: Geriatric nutrition, sarcopenia, and nutrition across the lifespan.
    • Malnutrition Control: Prevention strategies and improvement policies for malnutrition.

  3. Clinical Nutrition and Public Health
    • Evidence-based Nutrition: Systematic reviews, meta-analyses, and evidence-based guidelines.
    • Global Health: Clinical nutrition, nutritional epidemiology, and global health initiatives.
    • Dietary Patterns: Eating behaviors, dietary patterns, and nutrition policy.
    • Community Health: Public health nutrition and health promotion in populations.
    • Digital Health: Digital nutrition, AI modeling, and nutri-informatics.

  4. Food Components, Structure, and Function
    • Food Macromolecules: Structure-function relationships of carbohydrates, proteins, and lipids.
    • Matrix Interactions: Interactions between components within food matrices and their impact on functionality.
    • Structural Design: Targeted food structure design and nutrient delivery systems.
    • Bioavailability: Nano-encapsulation, stabilization, and enhancement of bioavailability.
    • Digestive Fate: Food digestion, absorption, and metabolic biotransformation.

  5. Food Processing, Preservation, and Analytical Technologies
    • Biotechnology: Food biotechnology, fermentation engineering, and enzyme technology.
    • Green Manufacturing: Novel food processing and sustainable/green manufacturing practices.
    • Advanced Preservation: Non-thermal processing, smart preservation, and quality control technologies.
    • Post-harvest Science: Post-harvest physiology, biochemistry, and storage science.
    • Food Analysis: Modern food detection, instrumental analysis, and quality evaluation.
    • Foodomics Applications: Advanced foodomics technologies in quality and safety assessment.

  6. Future Foods and Innovative Products
    • Alternative Resources: Future foods, alternative proteins, and novel ingredients.
    • Product Development: Functional foods, foods for special medical purposes (FSMPs), and health-oriented product innovation.
    • Sensory and Flavor: Sensory science, flavor chemistry, and consumer preferences.
    • Neuromarketing: Consumer neuroscience, behavioral studies, and perception evaluation.
    • Data-driven R&D: Digitalization, artificial intelligence, and data-driven research and development in food science.

  7. Food Sustainability and Circular Bioeconomy
    • Upcycling: High-value valorization and circular utilization of food by-products.
    • Environmental Impact: Life Cycle Assessment (LCA) of food systems.
    • System Resilience: Food waste reduction, cold chain logistics, and supply chain resilience.
    • Sustainable Production: Sustainable food manufacturing and green supply chain management.

    Current Nutrition & Food Science is an international, peer-reviewed journal on all aspects of food and nutrition, published monthly (print & online) by Bentham Science Publishers.
Read more...
Start Submission Button Icon

Editor-in-Chief:

  • Zheng RuanInstitute of Nutritional Sciences
    College of Food Science
    Nanchang University
    Nanchang
    China

ISSN: 1573-4013 (Print)

eISSN: 2212-3881 (Online)

Special Issues With Active Call for Papers

Submission closes on: Jan 18, 2027
Host–Microbiome–Diet Interactome: Molecular Mechanisms, Biomolecular Interfaces, and Translational Applications

The human gut represents a dynamic ecosystem in which host physiology, resident microbiota, and dietary inputs continuously interact to regulate metabolic homeostasis, immune function, and overall health. Emerging research has revealed that this host–microbiome–diet interactome operates through complex molecular and biomolecular interfaces involving microbial metabolites, host receptors, signaling cascades, epigenetic modulation, and immune mediators. Disruptions in these finely tuned interactions contribute to the pathogenesis of numerous chronic conditions, including metabolic syndrome, inflammatory disorders, neurodegenerative diseases,... see more

Impact Factor: 1.1
Guest Editor(s): Dr. Krishnendu Adhikary
Co-Guest Editor(s): Prof. Mohamed El-Shazly,Dr. Rajkumar Maiti,Dr. Riya Sarkar
Start Submission
Submission closes on: Aug 21, 2026
Innovating Functional Foods Through Sensory Science

Sensory experience is a decisive factor in the acceptance and success of functional foods, often outweighing health benefits in influencing consumer preference. This special issue focuses on the role of sensory science and technology in formulating, optimizing, and standardizing functional foods aimed at improving organoleptic attributes, human health and nutrition. Specifically, this issue highlights recent research trends on bioactive-rich foods from both dairy and plant-based sources, and explores strategies to optimize sensory properties while maintaining... see more

Impact Factor: 1.1
Guest Editor(s): Dr. Rahul Mehra
Co-Guest Editor(s): Dr. Naveen Kumar
Start Submission
Submission closes on: Jun 07, 2026
Medicinal Plants and Herbs in an Organic Life

As the predominant health treatment in different countries and cultures, medicinal plants and herbs remain a predominant health treatment in different parts of the world. Many scholars and researchers in botany, microbiology, pharmacology, and chemistry have been extensively used medicinal plants and herbs in the from of drug and dietary supplements. The special issue describes different aspects of the ethnopharmacological uses of medicinal plants; isolation, extraction, and identification of bioactive components from medicinal plants with... see more

Impact Factor: 1.1
Guest Editor(s): Dr. Mohamad Hesam Shahrajabian
Start Submission
Submission closes on: May 09, 2026
Ensuring the Integrity of Food Safety within the Food Sector: Evolving Challenges, Innovative Solutions, and Exemplary Global Practices

Food safety continues to be a paramount issue within the global food industry, which comprises establishments such as restaurants, hotels, institutional kitchens, street food vendors, food processing units, and event catering services. As the demand for ready-to-eat meals escalates and consumer dietary preferences diversify, the intricacies of ensuring food safety across catering operations have become increasingly complex. This Special Issue seeks to consolidate high-caliber, original research articles, comprehensive reviews, and pertinent case studies that elucidate... see more

Impact Factor: 1.1
Guest Editor(s): Dr. Ali Anwar
Start Submission