Aims and Scope:

Nutritional Health & Food Engineering Journal (NHFEJ) is an esteemed and interdisciplinary publication dedicated to exploring the intricate connection between nutrition, health, and food engineering. Encompassing a diverse array of topics, NHFEJ delves into food processing, food safety, food preservation, and the dynamic interplay between nutrition and overall well-being. By shedding light on these critical facets, the journal serves as a catalyst for advancing knowledge and driving innovation in the field of nutritional health and food engineering.

NHFEJ warmly welcomes original research articles, comprehensive reviews, enlightening case reports, as well as thought-provoking editorials and commentaries. Through these various forms of scholarly communication, NHFEJ facilitates the exchange of cutting-edge discoveries, transformative ideas, and practical insights. By promoting collaboration and intellectual discourse among researchers, scientists, nutritionists, food technologists, and engineers, the journal nurtures a vibrant scientific community dedicated to addressing key challenges and harnessing opportunities in the field.

Original research articles lie at the core of NHFEJ’s commitment to scientific excellence. These articles showcase groundbreaking investigations, rigorous methodologies, and insightful analyses that unravel the complexities of nutrition, health, and food engineering. From exploring novel food processing techniques to investigating the impacts of specific nutrients on human health, researchers contribute to our understanding of how food and nutrition impact our well-being.

Comprehensive reviews play a crucial role in NHFEJ by providing comprehensive syntheses of existing knowledge and critically evaluating current trends and developments in the field. These reviews serve as invaluable resources for researchers, educators, healthcare professionals, and policymakers, guiding them in navigating the vast landscape of nutritional health and food engineering. By consolidating the latest evidence, identifying gaps in knowledge, and highlighting areas of future exploration, comprehensive reviews in NHFEJ foster informed decision-making and spur innovation.

Enlightening case reports featured in NHFEJ illuminate unique clinical scenarios, exceptional dietary interventions, and insightful investigations into the relationship between nutrition and health outcomes. These reports provide valuable insights for healthcare professionals, enabling them to optimize patient care, diagnose complex conditions, and tailor personalized dietary interventions. By documenting rare cases and sharing clinical experiences, NHFEJ enhances our collective understanding of the intricate interplay between nutrition, health, and disease.

Editorials and commentaries, another vital component of NHFEJ, offer esteemed experts in the field an opportunity to express their opinions, critically analyze emerging controversies, and propose novel perspectives. By sharing their expertise, these thought-provoking pieces stimulate intellectual discourse, challenge conventional wisdom, and ignite innovative thinking. Editorials and commentaries in NHFEJ act as beacons of inspiration, guiding researchers and practitioners towards novel research directions and interventions that can shape the future of nutritional health and food engineering.

In conclusion, Nutritional Health & Food Engineering Journal (NHFEJ) stands as a beacon of excellence and collaboration in the realm of nutritional health and food engineering. By providing a platform for original research articles, comprehensive reviews, enlightening case reports, as well as editorials and commentaries, NHFEJ fosters a dynamic scientific community. Through its unwavering commitment to advancing knowledge and promoting the development of innovative technologies and strategies, NHFEJ contributes to improving the safety, nutritional value, and overall health impact of our food.

Classification:

1. Applied Human Nutrition
2. Food Safety and Hygiene
3. Dietetics
4. Food Science
5. Food Engineering
6. Culinology
7. Probiotics
8. Food Chemistry
9. Food allergies and intolerances
10. Food rheology
11. Nutraceutical
12. Food fortification
13. Microencapsulation Applied to Foods and Nutrients
14. Nutrification
15. Clinical Nutrition
16. Food Toxicology
17. Nutritional Deficiencies And Related Diseases
18. Nutritional Epidemiology
19. Food Microbiology and Safety
20. Food Analysis
21. Analytical Methods In Nutrition & Food Sciences
22. Diets and Diseases
23. Food Processing Technology
24. Food preservation
25. Food packaging
26. Dietary surveys
27. Metabolism and Nutrition Physiology
28. Nanoscale Food Science
29. Engineering
30. and Technology
31. Calorie Intake and Consumption
32. Principles Of Nutritional Problem Diagnosis
33. Dietary supplement
34. Advanced Microscopy of Foods
35. Food function and relationships between diet and disease
36. Food and bioprocess technology
37. Fish Nutrition
38. Antioxidants and Phytochemicals in Food
39. Vitamins and Minerals
40. Carbohydrates and Fibers
41. Lipids in Foods and Nutritional Implications
42. Experimental Methods in Proteins
43. Healthy Eating Initiatives
44. Consumer attitudes to food and risk assessment
45. Human Nutrition Over the Life Span
46. Research Methods in Human Nutrition
47. Family Meal Management
48. World Problems in Nutrition
49. Sports Nutrition
50. Sensory and Food Quality
51. Biotechnology in Agricultural Food Production
52. Consumption and eating habits