Critical Reviews in Food Science and Nutrition is an authoritative source of critical viewpoints on current technology, food science, and human nutrition.
The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals.
Critical Reviews in Food Science and Nutrition covers these topics as they relate to nutrition, functional foods, food safety, and food science and technology. Research areas may include:
- Diet and disease
- Antioxidants
- Allergenicity and food coloring
- Microbiological concerns
- Flavor chemistry
- The role of nutrients and their bioavailability
- Pesticides
- Toxic chemicals and regulation
- Risk assessment and food safety
- New food products/ingredients and technologies
Critical Reviews in Food Science and Nutrition publishes original articles.
The journal operates a single-anonymized peer review policy. Authors can choose to publish gold open access in this journal.
Read the Instructions for Authors for information on how to submit your article.
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