The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry.

Food Chemistry publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out. The assessment of the manuscripts considers a number of elements including novelty, scientific rigour, scientific advancement of a particular field and the overall interest to the readership.

Research advancing the theory and practice of molecular sciences of foods or cure/prevention of human diseases will not be considered for inclusion in Food Chemistry.

Topics featured in Food Chemistry include:

Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;
Chemical and biochemical composition and structure changes in molecules induced by processing, storage, distribution and domestic conditions;
Effects of processing including novel ones and different extraction methods on the composition, quality and safety of foods, co-products, bio-based materials, , and processing wastes;
Chemistry of food additives, contaminants, processing aids, and agro-chemicals, together with their metabolism, toxicology and food fate.


We also accept Analytical Papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered.

For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized guidelines, such as EURACHEM - for chemical compounds (https://www.eurachem.org/index.php/publications/guides/mv ) or FDA - for microbiological data (https://www.fda.gov/downloads/ScienceResearch/FieldScience/UCM298730.pdf) and proper statistical methods should be applied. Special attention should be given to linearity, selectivity, determination of LOD/LOQ, repeatability and reproducibility of the analysis. Authors should also pay attention to trueness and, when possible (quantitative methods), determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes. The results from new and novel methods (including sensors) should be compared with an acceptable reference method as part of the validation procedure (e.g. AOAC, CEN etc).
Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) with proper validation in real samples will be considered.
Results of method inter-comparison studies and development of food reference materials for use in the assay of food components;
Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status;
General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) using chemical markers, providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful.


The following topics/manuscripts will not be considered for publication in Food Chemistry, unless otherwise stated.
Clinical or engineering papers without contribution to chemistry
Pharmaceutical or non-food herbal remedies;
Traditional or folk medicines;
Food supplements, botanicals and herbal extract including Royal Jelly and Propolis, bee pollen and pollen, unless they are added to food as part of functional food development;
Survey/surveillance data;
In silico studies and/or network pharmacology, or computational simulations without proper validation in vitro/in vivo;
Papers containing a high proportion of molecular based content (these papers will be offered a transfer to our companion journal Food Chemistry: Molecular Sciences);
Work that is incremental and does not present significant advances in current scientific knowledge.

Research papers
Review articles
Short communications
Viewpoints 
Letters to the Editor

Editor-in-Chief
Dr. Paul Finglas
Quadram Institute Bioscience, NR4 7UA, Norwich, United Kingdom
Editor-in-Chief Emeritus
Professor Gordon Birch
University of Reading Department of Food and Nutritional Sciences, PO Box 217 Whiteknights, RG6 6AF, Reading, United Kingdom
Editorial Office
Contact for non-technical queries: Mélanie Lowie
EuroFIR AISBL, Brussels, Belgium
Editors
Dr. Siân Astley
EuroFIR AISBL, Brussels, Belgium
Dr. Dimitris Charalampopoulos
University of Reading, Reading, United Kingdom
Dr. J. Stephen Elmore
University of Reading, Reading, United Kingdom
Professor Laurence Melton
The University of Auckland, Auckland, New Zealand
Professor Kazuo Miyashita
Hokkaido University, Faculty of Fisheries Sciences, Department Bioresources Chemistry, Hakodate, Japan
Professor John Van Camp
Ghent University, Gent, Belgium
Professor Ronald E. Wrolstad
Oregon State University, Corvallis, Oregon, United States
Associate Editors
Professor Cesarettin Alasalvar
TUBITAK Marmara Research Centre Food Institute, Gebze, Turkey
Dr. Carlos Álvarez García
Teagasc Food Research Centre Ashtown, Dublin, Ireland
Dr. Edna Regina Amante
Federal University of Santa Catarina, Florianópolis, Brazil
Assist. Prof. Nandika Priyantha Bandara
Dalhousie University Department of Plant Food and Environmental Sciences, Truro, Nova Scotia, Canada
Dr. Krzysztof Buksa
University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Kraków, Poland
Dr. Beatriz Cabanillas
12th of October Hospital Research Institute, Madrid, Spain
Dr. Isabel Castanheira
National Institute of Health Doctor Ricardo Jorge, Lisboa, Portugal
Prof. Dr. Vural Gökmen
Hacettepe University, Ankara, Turkey
Prof. Dr. Daniel Granato
Natural Resources Institute Finland, HELSINKI, Finland
Dr. Francisco Hidalgo
Fat Institute, Sevilla, Spain
Dr. Melvin Holmes
University of Leeds School of Food Science and Nutrition, Leeds, United Kingdom
Professor Amin Ismail
Universiti Putra Malaysia Faculty of Medicine and Health Sciences, Serdang, Malaysia
Dr. Paul Kilmartin
The University of Auckland, Auckland, New Zealand
Professor Ron Pegg
The University of Georgia, Athens, Georgia, United States
Professor Dongxiao Sun-Waterhouse
South China University of Technology, Guangzhou, China
Professor Peng Zhou
Jiangnan University, Wuxi, Jiangsu, China
Editorial Board Members
Dr. Rotimi Aluko
University of Manitoba, Winnipeg, Manitoba, Canada
Professor Ryszard Amarowicz
Institute of Animal Reproduction and Food Research PAS, Olsztyn, Poland
Dr. Paula Andrade
University of Porto, Porto, Portugal
Dr. Skelte Anema
Fonterra Research and Development Centre, Palmerston North, New Zealand
Professor Marco Arlorio
University of Eastern Piedmont, Vercelli, Italy
Professor Joseph H. Banoub
Fisheries and Oceans Canada Newfoundland and Labrador Region, St John's, Newfoundland and Labrador, Canada
Dr. João Barreira
Polytechnic Institute of Bragança, Braganca, Portugal
Professor Maurizio Battino
Polytechnic University of Marche Department of Specialised Clinical Sciences and Odontostomatology, Ancona, Italy
Dr. John Beaulieu
USDA-ARS Southern Regional Research Center, New Orleans, Louisiana, United States
Prof. Dr. R.G. Berger
Leibniz University Hanover, Hannover, Germany
Dr. Trust Beta
University of Manitoba, Winnipeg, Manitoba, Canada
Assoc. Professor Mirko Betti
University of Alberta, Edmonton, Alberta, Canada
Dr. Alessandra Miranda Cabral
Federal University of Rio Grande do Norte, Natal, Brazil
Dr. Yeming Chen
Jiangnan University, Wuxi, Jiangsu, China
Dr. Lisa Dean
North Carolina State University, Raleigh, North Carolina, United States
Dr. Bruno Fedrizzi
The University of Auckland, Auckland, New Zealand
Professor Mike Gidley
Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia
Assist. Prof. Owen Jones
Purdue University, West Lafayette, Indiana, United States
Professor Mun Yhung Jung
Woosuk University Department of Food Science and Biotechnology, Wanju-gun, Korea, Republic of
Dr. Jungmin Lee
USDA-ARS Horticultural Crops Research Unit, Parma, Idaho, United States
Dr. Mei Lu
University of Nebraska-Lincoln, Lincoln, Nebraska, United States
Assist. Prof. Ashkan Madadlou
INRA Rennes Centre, Rennes, France
Professor Mohamed Mathlouthi
Reims Champagne-Ardenne University, Reims, France
Dr. S. Porretta
Experimental Station for Food Preservation Industry, Parma, Italy
Dr. Predrag Putnik
University of Zagreb Department of Food Engineering, Zagreb, Croatia
Professor Patrizia Rubiolo
University of Turin, Torino, Italy
Dr. Fereidoon Shahidi
Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada
Professor Jae-Han Shim
Chonnam National University, Gwangju, Korea, Republic of
Dr. Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain
Dr. Rong Tsao
Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada
Dr. Jianbo Xiao
University of Macau, Taipa, Macao
Professor Varoujan Yaylayan
McGill University Department of Food Science and Agricultural Chemistry, Sainte-Anne-de-Bellevue, Quebec, Canada
Dr. Bao Yongping
University of East Anglia, Norwich, United Kingdom
Professor Lucy Yu
University of Maryland at College Park, Baltimore, Maryland, United States
Dr. Reinhard Zeleny
European Commission Joint Research Centre, Brussels, Belgium
Dr. Ying Joy Zhong
DuPont Company, Olathe, Kansas, United States
Professor Dayong Zhou
Dalian Polytechnic University, Dalian, China