“Food & Health” journal is an international, scientific, open access periodical published in accordance with independent, unbiased, and double-blinded peer-review principles. Manuscripts are reviewed by at least 2 reviewers and the Editor-in-Chief. Its circulation is worldwide through most of the Universities, research institutes and health centers. The journal is published quarterly on March, June, September, and December. The publication language of the journal is English continues publication since 2018.
“Food & Health” journal aims to contribute to the literature by publishing manuscripts at the highest scientific level on all fields of food-nutrition sciences. The journal publishes original research and review articles that are prepared in accordance with the ethical guidelines. The target audience of the journal includes specialists and professionals working and interested in all disciplines of food sciences and food/nutrition related with health.
Originality, high scientific quality, and citation potential are the most important criteria for a manuscript to be accepted for publication. Manuscripts submitted for evaluation should not have been previously presented or already published in an electronic or printed medium. The journal should be informed of manuscripts that have been submitted to another journal for evaluation and rejected for publication. The submission of previous reviewer reports will expedite the evaluation process. Manuscripts that have been presented in a meeting should be submitted with detailed information on the organization, including the name, date, and location of the organization.