ArticlesArchiveAboutEditorial BoardAuthor Guidelines
Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut…
Michel Baseka, Jonathan Niyukuri, Alice Ndayishimiye, Sedki Az-Eddine, Ferdinand Ndikuryayo, Vestine Ntakarutimana, 1 1
This study was carried out in the Health districts of Kayanza and Gahombo. Its aim was to assess the nutritional status and associated factors of infants aged between 6 and 23 months. This descriptive and cross-sectional study was carried out in the health ce…
Hanseni Bognini, Assèta Kagambèga, WP Bertrand Tiendrebeogo, Abdallah Sawadogo, Nicolas Barro, Théodore Knight-Jones, Michel Dione
Tomato is a widely consumed vegetable in Burkina Faso and throughout the world. However, when handled improperly, it can serve as a vector of pathogen transmission to human if ingested raw or through cross-contamination with cooked food. This study aimed to d…
Alé Kane, Ngoné Fall Bèye, Alioune Sow, Papa Amadou Diakhaté, Ndèye Yacine Ndiaye, Mady Cissé
Food additives, whether natural or artificial substances, are widely used around the world to improve the sensory quality of products, extend their shelf life and make them more competitive. However, the abusive and uncontrolled consumption of food additives…
Alé Kane, Papa Amadou Diakhaté, Ngoné Fall Bèye, Alioune Sow, Coumba Gueye Sagna, Mady Cissé
Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis require…
Kiendrébéogo Timbilfou, Koadia Marcelle Grâce, Sodre Etienne, Barry Drissa, Ouedraogo Zangbéwindin Isidor, Tarpaga Vianey
The aim of the study was to determine the best food absorbents between wheat, rice and maize bran and palm kernel cake, from a technical and economic point of view, in order to make a better recommandation for their use in the production process of food based…
Patrice Bazongo, Lassané Ouédraogo, Pingdwindé Marie Judith Samadoulougou-Kafando, Martin Kiendrebeogo, Nicolas Barro
In Burkina Faso, the seeds of Balanites aegyptiaca have been considered to be potentially high lipid, protein and mineral sources but seem to be neglected and sometimes unknown by communities. This study aims to complete data on seed oil and detail on amino a…
Nyabuti George, Nawiri Mildred, Everlyne Wanzala, Judith Munga, Chrispus Oduori, John Kinyuru, Nyambaka Hudson
Finger millet (FM) is rich in nutrients such as minerals, vitamins, and amino acids. However, the levels of nutrients and their bioaccessibility depend on the variety, the levels of ant nutrients, the chemical form of nutrients, and the type of processing met…
Lebem Togtoga, Khadim Niang, Papa Ndiaye, Mamadou Saidou Bah
Introduction: At university, habits, particularly eating habits, can negatively impact well-being. This study aimed to describe lifestyle habits and dietary diversity among medical students. Methodology: This was a cross-sectional, descriptive study, carried…
Kyung Hee Lee, Ki Sun Kwon, Woon Sang Hwang, Wha Young Lee, Jeanman Kim, Sang Jong Lee, Sung Phil Kim, Mendel Friedman
This study determined the effect of orally fed polysaccharide-rich bioprocessed (fermented) black rice bran produced by culturing with shiitake ( Lentinus edodes ) mushroom mycelium on CT-26 colon cancer cells in vivo in an intracutaneously transplanted mouse…
Ana Chioru, Natalia Chiselita, Natalia Suhodol, Alina Boiştean, Daniela Paladi, Tatiana Capcanari, Aurica Chirsanova
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemak ing rep resents a growing concern regarding environmental sustainability. Win e lees, one of the types of wine…
No articles in this issue.
Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut… All articles are open access under a CC BY 4.0 licence, with authors retaining copyright.
Authors submit their manuscript, metadata, and declarations through the portal. There is no submission fee.
The editorial office screens the manuscript for scope, completeness, and formatting before assigning a handling editor.
At least two independent reviewers evaluate the manuscript under single-blind review. Where revisions are required, authors respond point by point.
On acceptance the article processing charge is invoiced and the CC BY 4.0 copyright handover is signed.
The article is copyedited, typeset, and given a DOI, then publishes open access with a permanent link.
Manuscripts must be original and not under consideration elsewhere. Submit in Microsoft Word or LaTeX with figures at 300 dpi minimum. Structure research articles as Abstract, Introduction, Methods, Results, Discussion, and References.
Use the journal's numbered (Vancouver) reference style. Cite sources consecutively in the order they appear, and ensure every reference is complete and retrievable.
Declare all funding sources, conflicts of interest, and ethical approvals (including informed consent and animal-care statements where applicable).