這本獨特的國際期刊的主要目的是將食品科學(xué)與營養(yǎng)結(jié)合起來。所涵蓋的主題包括：營養(yǎng)科學(xué)對食品開發(fā)的影響食品加工的營養(yǎng)含義營養(yǎng)物質(zhì)的生物可利用性新食品的營養(yǎng)質(zhì)量食品營養(yǎng)相互作用生物技術(shù)在食品科學(xué)中的應(yīng)用/營養(yǎng)熱帶食品加工和營養(yǎng)食品的可接受性和膳食選擇營養(yǎng)素食物的生理和生理方面飲食要求和食物的營養(yǎng)價值。

The primary aim of this unique international journal is to integrate food science with nutrition. Topics covered include: impact of nutritional science on food product development nutritional implications of food processing bioavailibility of nutrients nutritional quality of novel foods food-nutrient interactions use of biotechnology in food science/nutrition tropical food processing and nutrition food acceptibility and dietary selection nutritional and physiological aspects of food dietary requirements and nutritive value of food.