Current Research in Nutrition and Food Science is an open access, peer-reviewed international journal that encompasses all aspects of Nutrition and Food Science. With a mission to promote innovation and advancements in the field, this journal serves as a platform for researchers, academicians, and practitioners to share their latest findings and insights. The journal covers a wide range of topics including but not limited to food chemistry, food processing, product development, food safety, nutrition science, dietary interventions, and the impact of food on human health.

By providing a comprehensive view of the latest research and developments, Current Research in Nutrition and Food Science aims to foster collaboration and drive progress in the field. Published triannually in April, August, and December, the journal ensures a timely dissemination of cutting-edge research. With an acceptance rate of 30%, the articles published in this journal go through a rigorous peer-review process to ensure high-quality and impactful scholarship.

Additionally, the journal has a strong focus on ethical publishing practices and follows the guidelines set by the Committee on Publication Ethics (COPE). Researchers interested in submitting their work can refer to the detailed submission guidelines and instructions provided on the journal's website. With its commitment to excellence and the advancement of knowledge in the field of Nutrition and Food Science, Current Research in Nutrition and Food Science is a valuable resource for researchers and professionals in the industry