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The establishment of EVISA is funded by the EU through the Fifth Framework Programme (G7RT- CT- 2002- 05112).

Supporters of EVISA includes:

Journal of Food Composition and Analysis

officially published of the United Nations University International Network of Food Data Systems


AGORA, AGRICOLA, Biological Abstracts, CAB Abstracts, CAB Health, Current Contents, Dairy Science Abstracts, EMBiology, Food Science and Technology Abstracts, Foodline: Food Science and Technology, Nutrition Abstracts, ScienceDirect,
Scopus, Vitis Viti

Source type
First volume
Last volume
Publish city
New York
The Journal of Food Composition and Analysis is the official publication of INFOODS, and is co-sponsored by The United Nations University and the Food and Agriculture Organization of the United Nations. Eight issues are published each year.

This journal is devoted to all scientific aspects of the composition of human foods, and emphasizes new methods of analysis; data on composition of foods; studies on the production, compilation and dissemination of food composition data; studies on the statistics and distribution of such data and data systems; and studies related to data use, including nutritional epidemiology, clinical research, agro-biodiversity, food security and food trade. The journal has a strong base in nutrient composition, but places equal emphasis on bioactive non-nutrients and anti-nutrients in foods.


  • Original research
  • Short communications
  • Critical reviews
  • Study reviews
  • Commentaries

Research Areas Include:

  • New and rapid methods of analyses
  • Nutrient, bioactive non-nutrient and anti-nutrient data
  • Data on wild and under-utilized foods, including intra-varietal differences
  • Computer technology and information systems theory directly relating to food composition database development, management, and utilization
  • Processes of development and selection of single-value entries for food composition tables
  • Quality control procedures and standard reference materials for use in the assay of food components
  • Statistical and mathematical manipulations involved with the preparation and utilization of food composition data

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