Nutritional science investigates the metabolic and physiological responses of the body to diet. Nutrition or nourishment is essential for the health and growth of any living cells. Nutritional research also focuses on the relationship between pathological conditions and healthy diet. Application of food science in manufacturing and preservation of food products is termed as food technology. The food technology includes the study of chemical, physical, and microbiological structure of food. The procedures like processing, packaging, preserving the food and maintaining the shelf life without compromising in quality and simultaneously increasing production rates. To the increasing demand for food products due to the growing population, food technology plays a major role in future for the production of quality food to meet the demand of consumers. The production of various safe and nutritious foods is possible with the research and development in Food and Nutrition. This information can be published in our peer-reviewed journal with impact factors and are calculated using citations not only from research articles but also review articles (which tend to receive more citations), editorials, letters, meeting abstracts, short communications, and case reports. The inclusion of these publications provides the opportunity for editors and publishers to manipulate the ratio used to calculate the impact factor and try to increase their number rapidly. Impact factor plays a major role for the particular journal. Journal with higher impact factor is considered to be more important than other ones.