All Sections

This section focuses on all the factors influencing the properties of milk and dairy products, including composition, functionality, nutritional value, production, processing, quality, safety and consumer acceptability. It also covers ingredients derived from milk and byproducts from dairy indust...

This section focuses on the development, application, and study of analytical procedures for characterizing the properties of foods and their constituents. The instrumental analytical techniques and methods used in food analysis to assess a rational understanding of food properties fits the scope...

This Section focuses on all areas of basic and applied processing and technology, including processing and technological advances, preservation methods, food processing, storage and handling, safety, quality and shelf-life, un...

This Section focuses on all areas of food microbiology including foodborne pathogens, lactic acid bacteria, spoilage microbes, and probiotics. Studies related to microbial detection, pathogenesis, antimicr...

The “Food Nutrition” Section is dedicated to unraveling the complex interplay between diet and human health. With a focus on food composition, this Section scrutinizes the macro- and micronutrients that constitute our daily diets. It explores the diverse food properties that influence...

This section covers contemporary fundamental and applied science on two interlinked themes: (a) food packaging and (b) food preservation. The food packaging theme covers the material science aspect of food packaging, including the characteristics and efficacy of food packaging materials. Trends i...

This section focuses on all aspects dealing with the study and application of (bio)chemistry and physics principles related to foods. The topics covered include fundamental and applied research on chemical/biochemical reactions and food composition, including macro- and micronutrients, bioactive ...

This section embraces all aspects of food that lead to positive or negative impacts on its quality and safety. Food characterization, processing, preservation and analysis involving chemical, physical, sensorial, microbiological and toxicological approaches are welcomed, from field studies to mar...

This section encompasses all aspects of food security and sustainability.

When addressing global food security issues, one should consider the challenges of globally achieving food security and the obstacles/constraints—physical, biological, economic, and socio-political—that ...

This section examines all aspects of food systems, which consist of a complex web of actions involving the production, processing, transport, consumption, and waste of food. Issues concerning the food system include how food production affects the natural environment; the governance, regulations,...

This Section focuses on all aspects of foodomics, a discipline that studies the food and nutrition domains through the application and integration of advanced omics technologies to improve consumers’ well-being, health, and knowledge. Foodomics involves four main areas of omics: genomics, t...

This section covers all subjects related to marine foods and aquatic products, a wide scope of: origin, composition, nutritional value, quality, sensory analysis, shelf-life, contaminants, technological aspects, processing, and derivate products.

The enormous quantity of species that live...

This section focuses on the composition, technological, and nutritional quality of all grains (i.e., cereals, pseudocereals, pulses), and, in general, edible dry seeds of plants used for human nutrition and their derived products. Processing of grains from field to fork with attention to its infl...

This section focuses on all the factors which influence the properties of meat, including composition, nutritional value, production, processing, quality, safety and consumer acceptability. The s...

Papers that qualify for the “Nutraceuticals, Functional Foods, and Novel Foods” Section are expected to be studies focusing mainly on nutritional, functional, and nutraceutical topics. Broadly, the categories include research focusing on the study of nutraceuticals (phytocomplexes of ...

The ‘Plant Foods’ section welcomes articles focused on foods derived from plants of common dietary interest, from unconventional edible plants, and those formulated by using plant extracts of nutraceutical interest. High-quality rigorous scientific works dealing with novel and/or unde...

This Section embraces all aspects of sensory and consumer science involving human perception relevant to food and food products.

The focus is on publishing work aimed at understanding food quality and perception via various cross-disciplinary synergies of multisensory human food analysis,...