Dietary Nourishment and Food Processing Techniques

Aim: The aim of the "Dietary Nourishment and Food Processing Techniques" is to provide a comprehensive platform for the exchange of cutting-edge research and advancements in the fields of dietary nourishment and food processing techniques. This journal seeks to facilitate the dissemination of innovative findings, methodologies, and insights that contribute to a deeper understanding of the relationship between nutrition, diet, and health, while also exploring novel and improved techniques in food processing.

Scope: The journal encompasses a wide spectrum of topics within the domains of dietary nourishment and food processing techniques, fostering interdisciplinary discussions among researchers, practitioners, academicians, and professionals. The scope includes, but is not limited to, the following areas:

1. Dietary Nourishment:
   • Nutritional biochemistry and metabolism
   • Clinical nutrition and therapeutic diets
   • Nutraceuticals and functional foods
   • Nutritional epidemiology and public health
   • Nutritional deficiencies and interventions
   • Dietary guidelines and recommendations
   • Impact of diet on chronic diseases
2. Food Processing Techniques:
   • Novel food preservation methods
   • Emerging food processing technologies
   • Sustainable and eco-friendly food processing
   • Quality assessment and control in food processing
   • Food safety and microbiological aspects
   • Functional food ingredient development
   • Impact of processing on nutritional quality
3. Nutrition and Culinary Innovation:
   • Culinary techniques and their influence on nutrition
   • Culinary arts in therapeutic diets
   • Gastronomy and sensory aspects of food
   • Culinary education and consumer behavior
   • Culinary interventions for health promotion
4. Nutrition and Food Industry Collaboration:
   • Industry-driven research in nutrition
   • Industry partnerships for improved food products
   • Commercial applications of nutritional research
   • Market trends and consumer preferences in functional foods
5. Cross-disciplinary Studies:
   • Intersection of nutrition with other disciplines (e.g., medicine, engineering, psychology)
   • Food engineering and technological advancements in nutrition
   • Ethical and societal implications of dietary choices and food processing

The "Dietary Nourishment and Food Processing Techniques Journal" aims to foster an environment where researchers and professionals can share insights that contribute to the advancement of scientific knowledge, innovation in food-related fields, and the promotion of healthier dietary practices. The journal welcomes original research articles, reviews, case studies, and perspectives that offer valuable contributions to the understanding of dietary nourishment and the enhancement of food processing techniques. Through its diverse scope, the journal seeks to drive forward the integration of science, technology, and culinary arts for the betterment of global health and nutrition.