Recent Progress in Nutrition is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of nutritional sciences. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in nutritional science and human health.

Recent Progress in Nutrition publishes high quality intervention and observational studies in nutrition. High quality systematic reviews and meta-analyses are also welcome as are pilot studies with preliminary data and hypotheses generating studies. Emphasis is placed on understanding the relationship between nutrition and health and of the role of dietary patterns in health and disease.

Topics contain but are not limited to:

  • Macronutrients
  • Micronutrients
  • Essential nutrients
  • Bioactive nutrients
  • Nutrient requirements
  • Nutrient sources
  • Human nutrition aspects
  • Functional foods
  • Nutraceuticals
  • Health claims
  • Public health
  • Diet-related disorders
  • Metabolic syndrome
  • Malnutrition
  • Nutritional supplements
  • Sport nutrition

It publishes a variety of article types: original research, review, communication, opinion, study protocol, comment, conference report, technical note, book review, etc.

There is no restriction on paper length, provided that the text is concise and comprehensive. Authors should present their results in as much detail as possible, as reviewers are encouraged to emphasize scientific rigor and reproducibility.


Archiving: full-text archived in CLOCKSS.

Publication Speed (median values for papers published in 2022): Submission to First Decision: 6 weeks; Submission to Acceptance: 11 weeks; Acceptance to Publication: 6 days (1-2 days of FREE language polishing included)

Current Issue: 2023  Archive: 2022 2021

Special Issue

Nutritional Composition, Functionality and Health Benefits of Milk

Submission Deadline: October 31, 2024 (Open) Submit Now

Guest Editor

Dr. Roua Lajnaf

National Engineering School of Sfax, Sfax, Tunisia

Website | E-Mail

Research interests: Dairy Science; Food Biochemistry; Food Science and Technology; Dairy; Food Chemistry; Food Analysis; Food & Nutrition; Food Engineering; Food Industry; Surface Science

About This Topic

Dear Colleagues.

The purpose of this special issue is to explore the latest evidence on the role of milk proteins and peptides in human health. Evolution has optimized mammalian milk to provide the best nutritional solutions for their offspring. Milk contains components that provide newborns with essential calories as well as essential components for growth and development. In addition, milk contains a variety of bioactive components that provide signals and activities beyond classical nutrition. Most of these bioactive components are proteins and encrypted peptides released during digestion. For example, milk contains proteins and peptides with antimicrobial activity that influence the development of blood pressure and lifestyle diseases and play a role in the development of the gut and immune system.


Breast milk proteins
cow's milk proteins
Brain development
Gastrointestinal Development and Disease
Growth and Body Composition
Protein Intake
Gut Integrity