Home Open Access Week: Journal of Food & Nutrition Sciences

Open Access Week: Journal of Food & Nutrition Sciences

Press Release: October 24, 2019

Open Access Week, a global event now entering its tenth year, is an opportunity for the academic and research community to continue to learn about the potential benefits of Open Access, to share what they’ve learned with colleagues, and to help inspire wider participation in helping to make Open Access a new norm in scholarship and research.

Open Access (OA) has the potential to maximize research investments, increase the exposure and use of published research, facilitate the ability to conduct research across available literature, and enhance the overall advancement of scholarship. Research funding agencies, academic institutions, researchers and scientists, teachers, students, and members of the general public are supporting a move towards Open Access in increasing numbers every year. Open Access Week is a key opportunity for all members of the community to take action to keep this momentum moving forward.

Journal of Nutrition & Food Sciences is pleased to announce that we are celebrating “Open Access Week” from 22 October-28 October, 2018. With the mission of “Lets Learn, Share and Advance together” we are inviting you all to grab this opportunity. All researchers, scholars, authors, scientists, professors and doctors from all around the world are welcomed to submit their valuable research papers to nutrition(at)jpeerreview(dot)com

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