The Science Behind Food Nutrition Research
Unveiling the International Journal of Food and Nutritional Sciences
Introduction: The Vital Role of Food Science Journals
In our increasingly health-conscious world, where nutritional breakthroughs and dietary trends dominate headlines, the scientific community relies on specialized journals to separate fact from fad. Among these publications, the International Journal of Food and Nutritional Sciences (IJFANS) serves as an important platform for disseminating cutting-edge research that bridges the gap between food science and human nutrition.
Scientific Rigor
Peer-reviewed research ensuring quality and validity of nutritional science
Global Access
Open access model removes barriers to scientific knowledge worldwide
Impact Measurement
Quantifiable metrics help assess research influence and relevance
With an impact factor of 1.021, this journal represents a specific niche in the scientific landscape—providing a venue for researchers to share findings that might otherwise go unpublished in more selective outlets. Understanding the role and significance of such journals helps us appreciate how nutritional science evolves and how research quality is evaluated in the academic world 1 .
Understanding Impact Factors: The Currency of Scientific Publishing
What is an Impact Factor?
Journal impact factors have become the academic currency of scientific publishing, providing a quantitative measure of a journal's influence within its field. Essentially, an impact factor calculates the average number of citations recent articles receive in a given year, offering a rough indicator of journal importance.
Impact Factor Calculation
A score of 1.021 means that articles published in the previous two years have been cited approximately once each on average.
While this may seem modest compared to giants in the field that boast impact factors of 10 or higher, it represents meaningful scientific contribution nonetheless 2 .
Beyond the Number: Contextualizing IJFANS's Impact
While impact factors provide a useful benchmark, they don't tell the whole story. The International Journal of Food and Nutritional Sciences, published by Global E Smart Technologies, adopts an open access model, making research freely available to readers worldwide without subscription barriers.
| Journal Name | Impact Factor | Publisher | Indexing |
|---|---|---|---|
| International Journal of Food Sciences and Nutrition | 3.483 (2019) | Taylor & Francis | Scopus, PubMed, WoS |
| International Journal of Food and Nutritional Sciences (IJFANS) | 1.021 | Global E Smart Technologies | UGC CARE |
| International Journal of Nutrition and Food Sciences | Not specified | Science Publishing Group | Not specified |
| Nutrition and Food Science International Journal | Not specified | Juniper Publishers | Not specified |
The journal is approved by the University Grants Commission (UGC) in India and carries ISSN numbers (print: 2319-1775, electronic: 2320-7876), important markers of legitimacy in academic publishing 3 .
The Journal's Scope: Bridging Food Science and Human Nutrition
Research Areas and Focus
The International Journal of Food and Nutritional Sciences aims to publish research and review articles across the rapidly developing fields of food sciences and clinical nutrition. Its scope encompasses several key areas, including:
- Impact of nutritional science on food product development
- Nutritional implications of food processing
- Bioavailability of nutrients and non-nutrients
- Nutritional quality of novel foods
- Role of human microbiota in nutrition
This broad focus allows the journal to capture the interdisciplinary nature of modern food and nutrition research 3 .
Publication Focus Areas
Publication Model and Accessibility
IJFANS operates as a peer-reviewed, open access journal, employing a rigorous review process to ensure scientific quality while making findings freely available to readers worldwide. The journal provides Crossref DOI for published articles, enhancing their discoverability and permanent access.
Open Access Model
The open access model is supported by article processing charges (APCs), which cover publication costs while eliminating subscription barriers for readers.
This publication approach aligns with growing movements in scientific publishing toward greater accessibility, though authors should be aware that the journal is not currently indexed in major international databases like Scopus, Web of Science, DOAJ, or PubMed. Instead, it appears in the UGC CARE list, which is particularly relevant for researchers in the Indian academic system 3 .
Featured Study: Upcycling Brewers' Spent Grain in Cookie Development
Introduction to the Research
A compelling example of the research published in IJFANS can be found in a recent study titled "Upcycling of Brewers Spent Grain in the Development and Characterization of Cookie-Type Biscuits." This investigation, conducted by Caroline Tombini and colleagues, exemplifies the journal's focus on innovative food applications and sustainable practices in the food industry.
The study addressed the problem of waste generated by beer production—specifically brewers' spent grain (BSG), which constitutes approximately 85% of the total by-products generated during brewing 5 .
Methodology: From Waste to Ingredient
The research team employed a systematic approach to transform BSG into a viable food ingredient and evaluate its application in baked goods:
BSG Collection
Stabilization
Flour Preparation
Cookie Formulation
| Component | Brewers' Spent Grain Flour | Standard Wheat Flour |
|---|---|---|
| Protein (%) | 25.4 | 10.3 |
| Dietary Fiber (%) | 45.6 | 2.7 |
| Fat (%) | 6.2 | 1.0 |
| Ash (%) | 4.5 | 0.5 |
| Carbohydrates (%) | 18.3 | 85.5 |
Results and Implications
The study yielded promising findings that demonstrate the potential of BSG as a valuable food ingredient:
Nutritional Enhancement
Cookies showed significantly improved nutritional profiles, with protein content increasing by 35% and dietary fiber content tripling.
Physical Properties
As BSG substitution levels increased, cookies exhibited darker coloration, reduced spread ratio, and increased hardness.
Sensory Evaluation
Cookies with up to 20% BSG substitution received sensory scores comparable to control cookies for overall acceptability.
| Substitution Level | Appearance | Texture | Flavor | Overall Acceptability |
|---|---|---|---|---|
| 0% (Control) | 7.8 | 7.9 | 8.1 | 7.9 |
| 10% BSG | 7.5 | 7.6 | 7.8 | 7.6 |
| 20% BSG | 7.3 | 7.2 | 7.5 | 7.3 |
| 30% BSG | 6.8 | 6.5 | 6.7 | 6.7 |
The research demonstrates that upcycling BSG into baked goods represents a viable strategy for reducing waste in the brewing industry while enhancing the nutritional quality of popular food items. The successful incorporation of BSG at meaningful levels aligns with broader efforts to improve the sustainability of food systems and reduce environmental impacts associated with food production 5 .
The Scientist's Toolkit: Essential Research Reagents and Materials
Food and nutrition research relies on a diverse array of reagents, instruments, and methodologies to generate reliable and meaningful results. The BSG upcycling study exemplifies how proper selection and use of these tools enables scientists to transform agricultural by-products into valuable food ingredients.
| Reagent/Material | Function in Research | Application in BSG Study |
|---|---|---|
| Dietary Fiber Analysis Kit | Quantifies soluble and insoluble fiber content | Determined the high fiber content of BSG flour |
| Protein Assay reagents | Measures protein concentration using colorimetric methods | Analyzed the elevated protein levels in BSG compared to wheat flour |
| Texture Analyzer | Objectively measures mechanical properties of foods | Quantified hardness and fracturability of BSG cookies |
| Colorimeter | Measures color coordinates in standardized systems | Documented darkening effect of BSG substitution on cookie appearance |
| Sensory Evaluation Facilities | Controlled environments for consumer testing | Obtained consumer feedback on BSG cookie acceptability |
| Phenolic Compound Extraction Solvents | Extracts and quantifies antioxidant compounds | Characterized the bioactive content of BSG flour |
| Water Absorption Capacity Apparatus | Measures water binding capacity of ingredients | Explained texture changes in BSG cookies |
These tools and reagents enable food scientists to comprehensively characterize novel ingredients and their impacts on final product quality. The methodological rigor applied in studies like the BSG cookie research ensures that findings are reliable and reproducible, contributing valuable knowledge to the field of food science and nutrition 5 .
Conclusion: The Evolving Landscape of Food and Nutrition Research
The International Journal of Food and Nutritional Sciences, with its impact factor of 1.021, represents an important part of the global scientific ecosystem. While it may not compete with elite journals in terms of citation metrics, it provides a valuable platform for researchers exploring innovative ideas in food science and nutrition. The brewers' spent grain upcycling study exemplifies the kind of practical, applied research that journals like IJFANS excel at publishing—work that addresses real-world problems through scientific investigation 3 5 .
Future Directions
As our global population continues to grow and environmental challenges mount, the role of food science in developing sustainable solutions becomes increasingly critical. Research into upcycling food by-products, improving nutritional quality, and understanding the health impacts of dietary components will all contribute to building more efficient and healthier food systems.
Consumer Impact
For consumers, understanding the scientific process behind food and nutrition research provides valuable context when evaluating health claims and dietary advice. The meticulous methodology, rigorous peer review, and transparent reporting exemplified by journals like IJFANS ensure that the information reaching the public has been thoroughly vetted by scientific experts.
The next time you enjoy a cookie or choose a food product based on its nutritional benefits, remember the extensive scientific work that made such choices possible—and the academic journals that help bring this knowledge from the laboratory to your kitchen table.