Food Physics and (Bio)Chemistry

A section of Foods (ISSN 2304-8158).

Section Information

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 compounds and beneficial effects on human health, food additives, contaminants, allergens, and the effects of processing, storage and handling on the composition of foods. Advances related to the use of genomic, biochemical and chemical analytical methods applied to food characterization and to the study of chemical reactions in foods are included. Papers on the properties, structure and stability of foods, including the relationship between physical and functional/technological properties of ingredients and processed foods, are also welcomed.


  • Food structure
  • Food properties (texture, taste, colour, etc.)
  • Food flavour
  • Rheology
  • Food stability
  • Foams, emulsions, gels
  • Molecular gastronomy
  • Chemical composition
  • Macro and micronutrients
  • Bioactive compounds
  • Chemical reactions in food
  • Enzymes
  • Food allergens
  • Food authenticity
  • Additives and contaminants

Editorial Board

Topical Advisory Panel

Special Issues

Following special issues within this section are currently open for submissions:

Papers Published

Back to TopTop