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The Journal of Food and Clinical Nutrition is founded on two key tenets and to provide a recent turn-around research articles freely for research, teaching and reference purposes. This permits anyone to copy, distribute, transmit and adapt the work provided the original work and source is appropriately cited. All published articles will be assigned DOI provided by Crossref. The journal covers a broad spectrum of topics for study that discusses theoretical and conceptual aspects of Food and Clinical Nutrition like Nutrition and Food Sciences, Food Biotechnology, Nutrition, Clinical Nutrition, Obesity and Weight loss, Food Safety, Nutrition and Diabetes, Potato Nutrition, Nutrigenomics, Molecular Nutrition and Malnourishment. Applied research with practical orientation on Hygiene, Human Development, Food Safety regulations and Human Nutrition are equally welcome.