What is Research Trends in Food Technology and Nutrition?

Research Trends in Food Technology and Nutrition is an edited academic book (Volume 28) that focuses on major research topics in food science and nutrition, including food chemistry, engineering, microbiology, safety, functional foods, clinical nutrition, and interdisciplinary nutritional sciences.

What topics are included in the book’s scope?

The book covers a wide range of subjects such as food chemistry, food engineering and physical properties, food microbiology, food safety and hygiene, sensory and food quality, toxicology, nutraceuticals and functional foods, food nanotechnology, clinical nutrition and metabolism, obesity and body composition, child and infant nutrition, diet selection, animal nutrition, molecular nutrition, nutritional epidemiology, public health nutrition, and sports and exercise nutrition.

Who can submit a chapter for this book?

Academic researchers, food scientists, nutritionists, postgraduate and doctoral scholars, dieticians, and professionals in food technology and nutrition fields are invited to submit original research or review chapters.

Is the book peer-reviewed and indexed?

Yes — this edited book follows a double-blind peer review process to maintain academic quality. It will be published with ISBN and DOI registration and indexed in major research databases for enhanced academic visibility.

How should authors submit their chapters?

Authors should submit their chapter manuscripts via email to akinikbooks@gmail.com following the author guidelines provided on the book page.

What is the chapter submission deadline?

The deadline for chapter submissions is 30 Apr 2026. Authors are advised to submit their manuscripts before this date for consideration and review.

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Food and Nutrition Edited Book | Edited Book on Food and Nutrition

This edited book on food and nutrition titled "Research Trends in Food Technology and Nutrition" mainly focuses on various topics such as food chemistry, food engineering and physical properties, food microbiology etc., and the rest are given below in the Scope of the book. This food and nutrition edited book will be published with ISBN and DOI numbers after following a proper double blind peer reviewed process. All the chapters of this food and nutrition edited book will be published in a very illustrative manner for easy reader understanding.

Author can download food and nutrition edited books authorship responsibility and copyright form: Click Here

Indexed In

Coverpage of Research Trends in Food Technology and Nutrition, food and nutrition edited book

Book Scopes

Food Chemistry
Food Engineering and Physical Properties
Food Microbiology
Food Safety and Hygiene
Sensory and Food Quality
Toxicology and Chemical Food Safety
Nutraceuticals and Functional foods
Food nanotechnology
Clinical nutrition and metabolism
Obesity and body composition
Child and Infant nutrition
Diet selection and supplements
Nutrition and behavior
Animal nutrition and metabolism
Molecular aspects of nutrition
Macronutrient metabolism
Micronutrients and antioxidants
Companion animal nutrition
Nutritional Epidemiology
Genomics
proteomics and metabolomics
Nutritional Immunology
Nutritional Endocrinology and neuroscience
Nutrition and the food chain
Public health nutrition
Cellular and molecular nutrition
Food and Nutrition policy
Sports and exercise nutrition

Chief Editor

Dr. Rashmi Shukla editor of edited book on food and nutrition

Dr. Rashmi Shukla

Senior Scientist & Head, KVK, JNKVV, Jabalpur, Madhya Pradesh, India

How To Submit

Email your book chapter at akinikbooks@gmail.com

Customer helpline number +91-9911215212, +91-9999779515

Deadline

30 Apr 2026

Author Guidelines

To download guidelines: Click here

Submit Chapter

To submit chapter: Click here

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Send your chapter on akinikbooks@gmail.com

Submit Your Chapter Now

Submit your chapter for the upcoming book - "Research Trends in Food Technology and Nutrition".

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Frequently Asked Questions

What is Research Trends in Food Technology and Nutrition?

Research Trends in Food Technology and Nutrition is an edited academic book (Volume 28) that focuses on major research topics in food science and nutrition, including food chemistry, engineering, microbiology, safety, functional foods, clinical nutrition, and interdisciplinary nutritional sciences.
What topics are included in the book’s scope?

The book covers a wide range of subjects such as food chemistry, food engineering and physical properties, food microbiology, food safety and hygiene, sensory and food quality, toxicology, nutraceuticals and functional foods, food nanotechnology, clinical nutrition and metabolism, obesity and body composition, child and infant nutrition, diet selection, animal nutrition, molecular nutrition, nutritional epidemiology, public health nutrition, and sports and exercise nutrition.
Who can submit a chapter for this book?

Academic researchers, food scientists, nutritionists, postgraduate and doctoral scholars, dieticians, and professionals in food technology and nutrition fields are invited to submit original research or review chapters.
Is the book peer-reviewed and indexed?

Yes — this edited book follows a double-blind peer review process to maintain academic quality. It will be published with ISBN and DOI registration and indexed in major research databases for enhanced academic visibility.
How should authors submit their chapters?

Authors should submit their chapter manuscripts via email to akinikbooks@gmail.com following the author guidelines provided on the book page.
What is the chapter submission deadline

The deadline for chapter submissions is 30 Apr 2026. Authors are advised to submit their manuscripts before this date for consideration and review.

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