The primary aim of this unique international journal is to integrate food science with nutrition. Topics covered include:
impact of nutritional science on food product development
nutritional implications of food processing
bioavailibility of nutrients
nutritional quality of novel foods
food-nutrient interactions
use of biotechnology in food science/nutrition
tropical food processing and nutrition
food acceptibility and dietary selection
nutritional and physiological aspects of food
dietary requirements and nutritive value of food
