About the Journal

Journal of Halal Food Nutrition (JHFN) is an international, peer-reviewed, open-access scientific journal dedicated to advancing research at the intersection of halal food science, nutrition, and health. The journal serves as a platform for researchers, academics, industry professionals, and policymakers to disseminate high-quality scientific findings that contribute to the development of safe, nutritious, sustainable, and halal-compliant food systems.

The journal is published twice a year, in June and December, and welcomes original research articles, review articles, and short communications that promote scientific innovation and evidence-based practices in halal food and nutrition.

Aim

The Journal of Halal Food Nutrition aims to publish high-quality, peer-reviewed research that advances the integration of halal principles with food science, nutrition, and health. The journal emphasizes scientific rigor, innovation, and global relevance in addressing the role of halal food systems in improving nutritional status, food safety, and public health outcomes.

Scope

The journal welcomes interdisciplinary research in, but not limited to, the following areas:

1. Halal Food Science and Authentication

  • Analytical methods for halal authentication (e.g., DNA-based techniques, spectroscopy, metabolomics)
  • Detection of non-halal substances and food adulteration
  • Halal assurance systems, traceability, and supply chain management
  • Food processing technologies compliant with halal standards
  • Halal certification, regulations, and standardization

2. Nutrition and Functional Halal Foods

  • Nutritional composition and evaluation of halal food products
  • Functional foods, probiotics, prebiotics, synbiotics, and nutraceuticals within halal frameworks
  • Bioactive compounds and their health-promoting properties
  • Dietary patterns and nutritional interventions based on halal principles
  • Personalized nutrition and precision nutrition in halal contexts

3. Food Safety and Quality in Halal Systems

  • Microbiological, chemical, and physical safety of halal foods
  • Foodborne pathogens and hazard analysis
  • Quality assurance and quality control in halal food production
  • Food preservation, packaging, and shelf-life studies
  • Risk assessment and food safety management systems

4. Public Health and Clinical Nutrition

  • Public health nutrition and population-based dietary studies
  • Community nutrition interventions within halal communities
  • Role of halal dietary practices in disease prevention and health promotion
  • Clinical nutrition, medical nutrition therapy, and dietary management consistent with halal principles
  • Maternal, infant, child, and elderly nutrition

5. Food Biotechnology and Sustainable Halal Food Systems

  • Fermentation technology and microbial applications
  • Sustainable food production and circular bioeconomy
  • Alternative proteins and novel halal food ingredients
  • Green processing technologies
  • Food security and sustainable nutrition

The journal encourages interdisciplinary collaboration and welcomes contributions from researchers in food science, nutrition, public health, biotechnology, microbiology, food chemistry, agriculture, pharmaceutical sciences, veterinary sciences, and related disciplines that support the advancement of halal food and nutrition science.