About the Journal

Research Horizons: Research and Innovation in Food Nutrition is a peer-reviewed journal committed to publishing high-quality original research, systematic reviews, and selected high-impact reprints in the scientific, technological, and policy aspects of nutrition and food systems. The journal emphasizes the composition, bioactivity, functionality, and health impacts of foods and their constituents, covering studies on nutrient absorption, bioavailability, personalized nutrition, and gut microbiota interactions.

Published half-yearly, the journal is available in both print and electronic formats, ensuring wide accessibility to the research community.​

Scope:

The journal welcomes high-quality submissions in all aspects of food nutrition. Areas of interest include, but are not limited to:

  • Food composition and structure: characterization of macronutrients, micronutrients, and bioactive compounds and their influence on health.
  • Digestive and metabolic properties: nutrient absorption, bioavailability, and metabolic responses.
  • Gut microbiota and human health: interactions between diet, microbiome composition, and physiological outcomes.
  • Bioactive compounds and functional ingredients: identification, extraction, and stabilization of nutraceuticals and functional food components.
  • Effects of food processing: impact of conventional and emerging technologies, including nanotechnology, on nutritional quality and bioactive functionality.
  • Personalized nutrition and sport nutrition: tailored dietary interventions and performance-based nutritional strategies.
  • Age- and disease-related nutrition: links between diet, chronic conditions (e.g., diabetes, obesity, cardiovascular disease), and metabolic health.
  • Food safety, quality, and nutrition policy: development, implementation, and assessment of policies for nutrition, public health, and food system governance.
  • Modelling and analytical approaches: application of statistical, computational, and predictive models (e.g., response surface methodology, neural networks) to optimize food functionality and nutrition.