The Eduschool International Journal of Food Science and Nutrition (EIJFSN) is a leading platform dedicated to advancing knowledge and fostering innovation in food science, nutrition, and dietetics. EIJFSN cultivates a research-driven environment that emphasizes scientific excellence and encourages innovative approaches in food technology, nutritional sciences, and public health nutrition. Serving as a hub for food scientists, nutritionists, dietitians, and practitioners, the journal facilitates the exchange of ideas, insights, and research that contribute meaningfully to enhancing food quality, safety, and human health.

Renowned for its scholarly impact, EIJFSN publishes cutting-edge research, critical analyses, and in-depth discussions on a broad spectrum of topics, including food processing, nutritional biochemistry, functional foods, and food safety. The journal pays particular attention to contemporary challenges such as food security, sustainable food systems, nutraceuticals, nutrigenomics, and the prevention of diet-related diseases, offering a comprehensive perspective on the opportunities and complexities confronting professionals in the field.

Through a rigorous double-blind peer review process, EIJFSN maintains the highest standards of academic integrity, ensuring that only high-quality and impactful research is published. Beyond dissemination, the journal fosters meaningful dialogue and collaboration among scholars, thereby playing a pivotal role in shaping the future of food science, nutrition, and public health worldwide.

More than a publication, EIJFSN serves as a platform for innovative ideas, unique perspectives, and deep insights into food systems and human nutrition. We invite researchers, practitioners, and professionals to join us in advancing nutritional wellness, promoting collaboration, and inspiring transformative change in the field of food science and nutrition.

Focus Areas:

1. Food Processing and Preservation Technologies
2. Nutritional Biochemistry and Metabolism
3. Food Safety and Quality Assurance
4. Functional Foods and Nutraceuticals
5. Clinical Nutrition and Dietetics
6. Public Health Nutrition and Community Nutrition
7. Food Microbiology and Fermentation
8. Food Chemistry and Analysis
9. Sports Nutrition and Performance Enhancement
10. Maternal and Child Nutrition
11. Food Fortification and Biofortification
12. Nutrigenomics and Personalized Nutrition
13. Food Product Development and Innovation
14. Sensory Evaluation and Consumer Studies
15. Sustainable Food Systems and Food Security
16. Nutritional Epidemiology and Diet-Disease Relationships
17. Food Packaging and Shelf-Life Extension
18. Dietary Supplements and Herbal Nutrition