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.

這本獨特的國際期刊的主要目的是將食品科學與營養結合起來。所涵蓋的主題包括：營養科學對食品開發的影響食品加工的營養含義營養物質的生物可利用性新食品的營養質量食品營養相互作用生物技術在食品科學中的應用/營養熱帶食品加工和營養食品的可接受性和膳食選擇營養素食物的生理和生理方面飲食要求和食物的營養價值。