Food and Nutrition Sciences

ISSN Print: 2157-944X    ISSN Online: 2157-9458

Call For Papers

    Special Issue on Fatty Acids in Foods


    A fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Essential fatty acids are essential for human health and life, but the body cannot synthesize itself and must rely on food supplies. They are all unsaturated fatty acids. When metabolized, they yield large quantities of ATP. They also have the effects of preventing coronary heart disease, and are related to physiological functions such as intelligence development, memory and so on. When dietary unsaturated fatty acid is insufficient, it is prone to many diseases.


    In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring fatty acids in foods. Potential topics include, but are not limited to:

    • Physiological functions of fatty acids
    • Food sources of unsaturated fatty acids
    • Fatty acid metabolism
    • Fatty acid nutrition
    • The role and importance of fatty acids
    • Unsaturated fatty acids
    • Essential fatty acids
    • Trans fatty acids

    Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.


    Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue – Fatty Acids in Foods” should be chosen during your submission.


    According to the following timetable:


    Submission Deadline

    September 17th, 2019

    Publication Date

    November 2019


    Guest Editor:


    For further questions or inquiries

    Please contact Editorial Assistant at

    fns@scirp.org