About the Journal

Aims and Scope

The Open Nutrition Journal is an Open Access online journal, which publishes research articles, reviews/mini-reviews, letters and thematic issues in all areas of experimental and clinical nutrition research.


The Open Nutrition Journal, a peer-reviewed journal, is an important and reliable source of current information on developments in the field. The emphasis will be on publishing quality articles rapidly and freely available worldwide.


About the Editor

Baojun Xu
Department of Food Science and Technology
Beijing Normal University
Beijing
China

Brief Biography

Dr. Xu is a Full Professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC, a full English teaching college in China), Zhuhai Scholar Distinguished Professor, Program Director of Food Science and Technology Program, Associate Director of UIC Key Lab -Laboratory for Health Promotion Mechanism of Medicinal Food and Folk Remedy, author of over 190 peer- reviewed papers. Dr. Xu received Ph.D in Food Science from Chungnam National University, South Korea. He conducted postdoctoral research work in North Dakota State University (NDSU), Purdue University, and Gerald P. Murphy Cancer Foundation in USA during 2005-2009. He did short-term (two months) visiting research in NDSU in 2012, and University Georgia in 2014, and followed by visiting research during his sabbatical leave (7 months) in Pennsylvania State University in USA in 2016. Dr. Xu is serving as Associate Editor of Food Research International, Associate Editor-in-Chief of Food Science and Human Wellness, Associate Editor of Food Frontiers, Co-Editor of The Open Bioactive Compounds Journal, and Guest Editor for special issues of Antioxidants and International Journal of Molecular Sciences, the Editorial Board member of around 20 international journals. He received inaugural President’s Award for Research of UIC in 2016.

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