The journal aims to serve as an international, peer-reviewed, open-access platform for the dissemination of high-quality research in the broad field of food sciences and related disciplines. The journal is committed to advancing scientific knowledge, fostering innovation, and promoting interdisciplinary dialogue across academia, research institutions, industry, and policy-making bodies.<\/p>\n
The primary objective of the journal is to publish original research articles, systematic reviews, short communications, and scholarly perspectives that contribute significantly to the understanding, development, safety, quality, sustainability, and societal impact of foods and food systems.<\/p>\n
The scope of the journal encompasses, but is not limited to, the following areas:<\/p>\n
The journal encourages submissions employing experimental, theoretical, computational, and interdisciplinary approaches. Studies involving human or animal subjects must comply with internationally recognized ethical standards and must include appropriate ethical approval and informed consent where applicable.<\/p>\n
All manuscripts submitted to the journal are subject to a rigorous peer-review process designed to ensure scientific validity, originality, transparency, and reproducibility. The journal adheres to internationally accepted principles of publication ethics and editorial integrity, and it promotes open science practices, including data availability and responsible research reporting.<\/p>\n
By providing unrestricted access to published content, the journal seeks to facilitate global exchange of scientific knowledge and support researchers, practitioners, and decision-makers in addressing contemporary challenges in the food and nutrition sectors.<\/p>\n
Food structure\u2013function relationships<\/p>\n<\/li>\n
Food product development and reformulation<\/p>\n<\/li>\n
Rheology and texture analysis<\/p>\n<\/li>\n
Food engineering and process optimization<\/p>\n<\/li>\n
Shelf-life prediction and modeling<\/p>\n<\/li>\n
Industrial food applications<\/p>\n<\/li>\n<\/ul>\n
Chemical composition of foods<\/p>\n<\/li>\n
Bioactive compounds and phytochemicals<\/p>\n<\/li>\n
Lipid oxidation and protein modifications<\/p>\n<\/li>\n
Maillard reactions and thermal chemistry<\/p>\n<\/li>\n
Enzymatic reactions in foods<\/p>\n<\/li>\n
Molecular interactions affecting quality<\/p>\n<\/li>\n<\/ul>\n
Foodborne pathogens and spoilage microorganisms<\/p>\n<\/li>\n
Fermentation microbiology<\/p>\n<\/li>\n
Microbial risk assessment<\/p>\n<\/li>\n
Rapid detection and monitoring methods<\/p>\n<\/li>\n
Antimicrobial strategies and hurdles<\/p>\n<\/li>\n
Food safety management systems<\/p>\n<\/li>\n<\/ul>\n
Human nutrition and metabolism<\/p>\n<\/li>\n
Dietary patterns and health outcomes<\/p>\n<\/li>\n
Clinical and community nutrition<\/p>\n<\/li>\n
Nutrition interventions and epidemiology<\/p>\n<\/li>\n
Malnutrition and obesity prevention<\/p>\n<\/li>\n
Evidence-based nutrition policies<\/p>\n<\/li>\n<\/ul>\n
Functional ingredients and bioactives<\/p>\n<\/li>\n
Probiotics, prebiotics, and synbiotics<\/p>\n<\/li>\n
Nutraceutical formulation and delivery<\/p>\n<\/li>\n
Bioavailability and efficacy studies<\/p>\n<\/li>\n
Health claims and regulatory aspects<\/p>\n<\/li>\n
Safety evaluation of functional products<\/p>\n<\/li>\n<\/ul>\n
Thermal and non-thermal processing technologies<\/p>\n<\/li>\n
Minimal processing and clean-label approaches<\/p>\n<\/li>\n
Food preservation strategies<\/p>\n<\/li>\n
Active and intelligent packaging<\/p>\n<\/li>\n
Packaging\u2013food interactions<\/p>\n<\/li>\n
Post-processing quality and safety<\/p>\n<\/li>\n<\/ul>\n
Food quality assessment and control<\/p>\n<\/li>\n
Authenticity and adulteration detection<\/p>\n<\/li>\n
Geographical origin and labeling verification<\/p>\n<\/li>\n
Traceability systems and blockchain<\/p>\n<\/li>\n
Spectroscopic and chromatographic methods<\/p>\n<\/li>\n
Data-driven quality monitoring<\/p>\n<\/li>\n<\/ul>\n
Sustainable food production and consumption<\/p>\n<\/li>\n
Circular economy in the agri-food sector<\/p>\n<\/li>\n
Food waste reduction and valorization<\/p>\n<\/li>\n
Alternative protein sources<\/p>\n<\/li>\n
Climate-smart agriculture<\/p>\n<\/li>\n
Agri-food system resilience<\/p>\n<\/li>\n<\/ul>\n
Food laws and international regulations<\/p>\n<\/li>\n
Risk assessment of chemical and biological hazards<\/p>\n<\/li>\n
Food standards and compliance<\/p>\n<\/li>\n
Policy development and governance<\/p>\n<\/li>\n
Risk communication and management<\/p>\n<\/li>\n
Regulatory science in food systems<\/p>\n<\/li>\n<\/ul>\n
Sensory perception and consumer testing<\/p>\n<\/li>\n
Consumer preferences and acceptance<\/p>\n<\/li>\n
Emotional and cognitive responses to food<\/p>\n<\/li>\n
Cultural and socio-economic influences<\/p>\n<\/li>\n
Sensory-driven product optimization<\/p>\n<\/li>\n
Novel sensory and digital methodologies<\/p>\n<\/li>\n<\/ul>\n
Artificial intelligence and machine learning in food science<\/p>\n<\/li>\n
Food omics and systems biology<\/p>\n<\/li>\n
Nanotechnology applications in foods<\/p>\n<\/li>\n
Precision fermentation and cellular agriculture<\/p>\n<\/li>\n
Digitalization and smart food systems<\/p>\n<\/li>\n
Advanced analytical and modeling tools<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
The journal aims to serve as an international, peer-reviewed, open-access platform for the dissemination of high-quality research in the broad field of food sciences and related disciplines. The journal is committed to advancing scientific knowledge, fostering innovation, and promoting interdisciplinary dialogue across academia, research institutions, industry, and policy-making bodies. The …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":12,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"class_list":["post-14","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/foods.international\/index.php?rest_route=\/wp\/v2\/pages\/14","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foods.international\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/foods.international\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/foods.international\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foods.international\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14"}],"version-history":[{"count":6,"href":"https:\/\/foods.international\/index.php?rest_route=\/wp\/v2\/pages\/14\/revisions"}],"predecessor-version":[{"id":411,"href":"https:\/\/foods.international\/index.php?rest_route=\/wp\/v2\/pages\/14\/revisions\/411"}],"up":[{"embeddable":true,"href":"https:\/\/foods.international\/index.php?rest_route=\/wp\/v2\/pages\/12"}],"wp:attachment":[{"href":"https:\/\/foods.international\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}