Current Opinion in Food Science is a review journal that aims to provide specialists with a unique and educational platform to keep up to date with the expanding volume of information published in the field of food science. It publishes 6 issues per year covering the following 12 sections, each of which is reviewed once a year: Food Physics and Materials Science; Food Engineering and Processing; Food Toxicology; Food Chemistry and Biochemistry; Food Bioprocessing; Food Microbiology; Food Safety; Food Mycology; Sensory Sciences and Consumer Behavior; Functional Foods and Nutrition; Foodomics Technologies; Innovations in Food Science.

Current Opinion in Food Science builds on Elsevier's reputation for excellence in scientific publishing and long-standing commitment to communicating reproducible biomedical research targeted at improving human health. It is a companion to the new Gold Open Access journal Current Research in Food Science and is part of the Current Opinion and Research (CO+RE) suite of journals. All CO+RE journals leverage the Current Opinion legacy of editorial excellence, high-impact, and global reach to ensure they are a widely read resource that is integral to scientists' workflow.

Expertise - Editors and Editorial Board bring depth and breadth of expertise and experience to the journal.

Discoverability - Articles get high visibility and maximum exposure on an industry-leading platform that reaches a vast global audience.

Ethics in Publishing - Please ensure you declare any conflicts of interest in your paper and follow our policies on ethics for journal publication.

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Reviews
Editorial Overview

Editor-in-Chief
A.G. Marangoni, PhD
University of Guelph Department of Food Science, Guelph, Ontario, Canada Email A.G. Marangoni, PhD
A. Sant'Ana
State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, BrazilEmail A. Sant'Ana
Editorial Board Members
Rotimi Aluko
University of Manitoba, Winnipeg, Manitoba, Canada
Francisco Javier Cabañes
Autonomous University of Barcelona, Barcelona, Spain
Francesco Capozzi
University of Bologna Food Science Campus, Cesena, Italy
Jianshe Chen
Zhejiang Gongshang University, Hangzhou, China
Alejandro Cifuentes
Alejandro Cifuentes
Spanish Scientific Research Council, Madrid, Spain
Luca Cocolin
University of Turin Department of Agriculture Forestry and Food, Torino, Italy
Marina Copetti
Federal University of Santa Maria, SANTA MARIA, Brazil
Daniel Cozzolino
CQUniversity Australia, North Rockhampton, Queensland, Australia
Rosiane L. Cunha
State University of Campinas, Campinas, São Paulo, Brazil
Atin Datta
CFSAN/FDA, Laurel, Maryland, United States
Bruno De Meulenaer
Ghent University, Gent, Belgium
Stephanie Dungan
University of California Davis, Davis, California, United States
Danilo Ercolini
University of Naples Federico II, Napoli, Italy
Pasquale Ferranti
University of Naples Federico II, Napoli, Italy
Peter Fryer
University of Birmingham, Birmingham, United Kingdom
Mike Gidley
Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia
Daniel Granato
Natural Resources Institute Finland, HELSINKI, Finland
Chi-Tang Ho
Rutgers University Department of Food Science, New Brunswick, New Jersey, United States
Kostas Koutsoumanis
Aristotle University of Thessaloniki, Thessaloniki, Greece
Marciane Magnani
Paraiba Federal University, João Pesooa, Brazil
Sonia Marin
University of Lleida, Lleida, Spain
Herbert Meiselman
Herb Meiselman Training and Consulting, Massachusetts, United States
Jara Pérez-Jiménez
Institute of Science and Technology Food and Nutrition, Madrid, Spain
Fernando Pérez-Rodríguez
University of Cordoba, Cordoba, Spain
Hosahalli Ramaswamy
McGill University Department of Food Science and Agricultural Chemistry, Sainte-Anne-de-Bellevue, Quebec, Canada
Andreas Schieber
University of Bonn, Bonn, Germany
Rosane Schwan
Federal University of Lavras, LAVRAS, Brazil
Marta Taniwaki
Institute of Food Technology, CAMPINAS, Brazil
Fidel Toldrá
Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain
Ruud Van der Sman
Ruud Van der Sman
Wageningen University and Research Food and Biobased Research, Wageningen, Netherlands
Paula Varela
Nofima AS As, Ås, Norway