Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

Topics covered by the journal include:
food chemistry
food microbiology and safety
microbiome
food toxicology
materials science of foods
food engineering
physical properties of foods
sensory science
food quality
health and nutrition
food biophysics analysis of foods
food nanotechnology
emerging technologies


Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :
Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;
Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;
Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.
Studies that do not clearly prove the relationship between the structure of the compounds and their activity;
Fingerprinting studies lacking molecular insights and validation sets;
Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;
Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;
Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;
Pharmacology and nutritional studies papers focusing in hosts rather than in foods.
Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.
Engineering studies lacking of mathematical verification or validation in situ, when appropriate;
Fragmented studies, of low scientific quality, or poorly written.
Studies with no food component.

Research papers
Review articles 
Short communications
Letters to the Editor 
Book Reviews

Editor-in-Chief
A. Sant'Ana
State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, Brazil
Associate Editors
Emerging Technologies
F.J. Barba, PhD
University of Valencia Faculty of Pharmacy, Burjassot, Spain
Food Chemistry and Analysis
V. Gökmen
Hacettepe University, Ankara, Turkey
Food Engineering and Materials Science of Foods
P. E. D. Augusto
University of Sao Paulo Department of Agribusiness Food and Nutrition, PIRACICABA, Brazil
Food Microbiology, Safety and Quality
V.P. Valdramidis, PhD
University of Malta, Msida, Malta
Food Omics
A. Bordoni
University of Bologna Department of Agri-Food Sciences and Technologies, Bologna, Italy
Food Toxicology
B. De Meulenaer
Ghent University, Gent, Belgium
Microbiome
F. De Filippis
University of Naples Federico II, Napoli, Italy
Nutrigenomics
A. Mackie
University of Leeds, Leeds, United Kingdom
Sensory Aspects of Foods
G. Ares
University of the Republic Polo Technological Institute of Pando, Pando, Canelones, Uruguay
Review Editor
J.M. Lorenzo
Meat Technological Centre, Ourense, Spain
Editorial Board Members
H.G. Akıllıoğlu
Hacettepe University, Ankara, Turkey
G. Alencikiene
Kaunas University of Technology, Kaunas, Lithuania
A. Altunkaya
Republic of Turkey Ministry of Food Agriculture and Livestock, Ankara, Turkey
A. Álvarez-Ordóñez
Teagasc Food Research Centre Moorepark, Cork, Ireland
E. Alvarez Parrilla
Autonomous University of Ciudad Juárez Department of Biochemistry, Chihuahua, Mexico
P. Andrade
University of Porto, Porto, Portugal
V. Arul
Pondicherry University, Puducherry, India
J.F. Ayala-Zavala
Center for Food Research and Development Emerging Technologies Laboratory, Hermosillo, Sonora, Mexico
O. Aydin
Karadeniz Technical University, Trabzon, Turkey
J. Banas
University of Agriculture in Krakow, Krakow, Poland
N. P. Bandara
Dalhousie University Department of Plant Food and Environmental Sciences, Truro, Nova Scotia, Canada
H. Bi
Northwest Institute of Plateau Biology Chinese Academy of Sciences, Xining, China
S. Bogusz
University of Sao Paulo Institute of Chemistry of Sao Carlos, SAO CARLOS, Brazil
N. Bragagnolo
State University of Campinas, Campinas, São Paulo, Brazil
M. G. L. Brandao
Federal University of Minas Gerais, Belo Horizonte, Brazil
V. Cadavez
Mountain Research Center, Braganca, Portugal
L. Cai
MGP Ingredients Inc, Atchison, Kansas, United States
M. Castilhos
Sao Paulo State University Julio de Mesquita Filho Department of Food Engineering and Technology, SAO JOSE DO RIO PRETO, Brazil
M. A. Cerqueira
International Iberian Nanotechnology Laboratory, Braga, Portugal
M. V. L. Chandra-Hioe
University of New South Wales, Sydney, New South Wales, Australia
S. K. Chang
South China Botanical Garden, Guangzhou, China
B. Chen
North Dakota State University, Fargo, North Dakota, United States
L. Chen
Guangdong University of Technology - University Town Campus, Guangzhou, China
A. Y. Chulayo
Dohne Agricultural Development Institute, Stutterheim, South Africa
F.Y Chye
Universiti Malaysia Sabah Faculty of Food Science and Nutrition, Kota Kinabalu, Malaysia
A. Cilla
University of Valencia, Valencia, Spain
L. Cocolin
University of Turin Department of Agriculture Forestry and Food, Torino, Italy
G. G. Codina
Ștefan cel Mare University of Suceava, Suceava, Romania
F. J. Contesini
State University of Campinas, Campinas, São Paulo, Brazil
A. R. L. Costa
Federal University of Minas Gerais, Belo Horizonte, Brazil
C. DİNÇER
Akdeniz University, Antalya, Turkey
J. B. Daleprane
Rio de Janeiro State University, RIO DE JANEIRO, Brazil
A. Del Caro
University of Sassari, Sassari, Italy
M.A. Del Nobile
University of Foggia, Foggia, Italy
D.R. Dias
Federal University of Lavras, LAVRAS, Brazil
F. Ding
Qingdao Agricultural University, Qingdao, China
E. Doğan Cömert
Hacettepe University, Ankara, Turkey
O. Duman
Akdeniz University, Antalya, Turkey
A. F. El Sheikha
McMaster University, Hamilton, Ontario, Canada
G. Fan
Nanjing Forestry University College of Light Industry and Food Engineering, Nanjing, China
X. Feng
San Jose State University Department of Nutrition Food Science and Packaging, San Jose, California, United States
V. Fernandez-Ruiz
Complutense University of Madrid, Madrid, Spain
I. Ferrocino
University of Turin, Torino, Italy
S. Fiszman
Institute of Agrochemistry and Food Technology Research Department on Food Conservation and Quality, Valencia, Spain
A. C. Freitas
Centre of Biotechnology and Fine Chemistry, Porto, Portugal
V. de Freitas
University of Porto, Porto, Portugal
C.M. Galanakis
Galanakis Laboratories, Chania, Greece
J.A. Gallegos Infante
Institute Tecnology of Durango, Durango, Dgo, Mexico
E. D. Giaouris
University of the Aegean, Food Science and Nutrition, Lemnos, Greece
M. Giordano
University of Turin, Torino, Italy
A. Giri
SABIC Netherlands, Bergen op Zoom, Netherlands
S. Gizachew Wubshet
Nofima AS As, Ås, Norway
A. Gomes da Cruz
Rio de Janeiro Federal Institute of Education Science and Technology, RIO DE JANEIRO, Brazil
C. Gomez-Corona
Firmenich de Mexico, Mexico City, Mexico
N. Goncuoglu
Hacettepe University, Ankara, Turkey
U.A. Gonzales-Barron
Mountain Research Center, Braganca, Portugal
S. Gorinstein
Hebrew University of Jerusalem, Jerusalem, Israel
L. Goya
Institute of Science and Technology Food and Nutrition, Madrid, Spain
D. Granato
Natural Resources Institute Finland, HELSINKI, Finland
A. H.S
University of Mysore Department of Biotechnology, Mysore, India
A. Hamzalioglu
Hacettepe University, Ankara, Turkey
L. He
University of Massachusetts Amherst Department of Food Science, Amherst, Massachusetts, United States
I. Hermosín-Gutiérrez
University of Castilla-La Mancha, Ciudad Real, Spain
E. Huang
UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES, Little Rock, Arkansas, United States
S. Z. Iqbal
Government College University Faisalabad, Faisalābād, Pakistan
G. Izli
Bursa Technical University, Bursa, Turkey
M.E. Jaramillo-Flores
National School of Biological Sciences
S. Kamiloglu
Mevsim Foods and Cold Storage Inc, Bursa, Turkey
P. Kandylis
University of Patras Department of Chemistry, Patras, Greece
M. Kilic-Akyilmaz
Istanbul Technical University, İstanbul, Turkey
V. Kontogiorgos
University of Queensland School of Agriculture and Food Sciences Saint Lucia Campus, Brisbane, Australia
H. Koolen
University of Amazonas State, MANAUS, Brazil
J. Li
Nutraceutical Corp, Park City, Utah, United States
A.G. Marangoni
University of Guelph Department of Food Science, Guelph, Ontario, Canada
L.R.B Mariutti
State University of Campinas, Campinas, São Paulo, Brazil
J. McCallum
Agriculture and Agri-Food Canada, Ottawa, Ontario, Canada
I. G. Medina-Meza
Michigan State University, East Lansing, Michigan, United States
L. Melo
Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
A.Z. Mercadante
State University of Campinas, Campinas, São Paulo, Brazil
D. Mercer
University of Guelph Kemptville Campus, Kemptville, Ontario, Canada
A. Mishra
The University of Georgia, Athens, Georgia, United States
B. B. Misra
Wake Forest University School of Medicine, Winston-Salem, North Carolina, United States
S. Mleko
University of Life Sciences in Lublin, Lublin, Poland
M. R. de Moura Aouada
University of Sao Paulo, São Paulo, Brazil
A. Mousavi Khaneghah
State University of Campinas, Campinas, São Paulo, Brazil
Y. Mrabet
National Institute of Research and Physico-Chemical Analysis, Sidi Thabet, Tunisia
V. Muchenje
University of Fort Hare, Alice, RSA
K. A. Omar
Zanzibar Food and Drug Agency, Zanzibar, Tanzania, United Republic of
M. Oroian
Ștefan cel Mare University of Suceava, Suceava, Romania
E. H. Papaioannou
Lancaster University, Lancaster, United Kingdom
M.T. Pedrosa Silva Clerici
State University of Campinas, Campinas, São Paulo, Brazil
J. Pérez-Jiménez
Institute of Science and Technology Food and Nutrition, Madrid, Spain
F. Pérez-Rodríguez
University of Cordoba, Cordoba, Spain
V.I. Petropulos
Goce Delcev University Faculty of Agriculture, Štip, Macedonia, the former Yugoslav Republic of
G. Petzold
University of Bio-Bio - Chillan Campus, Chillan, Chile
G. Picariello
Institute of Food Sciences National Research Council, Avellino, Italy
F. Pinu
New Zealand Institute for Plant and Food Research Ltd, Auckland, New Zealand
P. Putnik
University of Zagreb Department of Food Engineering, Zagreb, Croatia
C. S. Ranadheera
University of Melbourne School of Agriculture and Food, Melbourne, Victoria, Australia
H. Rodrigues
State University of Campinas, Campinas, São Paulo, Brazil
S. Rohn
University of Hamburg, Hamburg, Germany
D.W. Schaffner
Rutgers The State University of New Jersey, New Brunswick, New Jersey, United States
S. Sforza
University of Parma, Parma, Italy
S. Silbir
Igdir University, I?d?r, Turkey
H. Singh
Massey University Riddet Institute, Palmerston North, New Zealand
P. Sirisomboon
King Mongkut's Institute of Technology Ladkrabang - Chao Khun Taharn Ladkrabang Campus, Bangkok, Thailand
U. Sonesson
Swedish Institute for Food and Biotechnology, Göteborg, Sweden
W. Sun
South China University of Technology, Guangzhou, China
C.H Tang
South China University of Technology School of Food Science and Engineering, Guangzhou, China
I. Techakriengkrai
Ramkhamhaeng University, Bangkok, Thailand
Z. Teng
University of Maryland at College Park, Baltimore, Maryland, United States
G. C. Tenore
University of Naples Federico II, Napoli, Italy
R.V. Tikekar
University of Maryland at College Park, Baltimore, Maryland, United States
R. Tofalo
University of Teramo, Teramo, Italy
A. D. Troise
University of Naples Federico II, Napoli, Italy
E. Troncoso Ahués
Metropolitan Technological University, Santiago, Chile
U. Utra
Science University of Malaysia School of Industrial Technology, Penang, Malaysia
P. Valentão
University of Porto, Porto, Portugal
D. Valentin
University of Burgundy, Dijon, France
M. Viuda-Martos
Miguel Hernandez University of Elche Agro-Food Technology Department, Orihuela, Spain
B. Wang
Zhejiang Ocean University, Zhoushan, China
G. J. Wei
Chinese Academy of Agricultural Sciences, Beijing, China
J. Weissbrodt
Symrise AG, Holzminden, Germany
M. Wesolowski
Medical University of Gdansk, Gdansk, Poland
Y. Ye
Hefei University of Technology, Hefei, China
S. K. Yeap
Xiamen University, Xiamen, China
C.-T. Yeh
Taipei Medical University, Taipei, Taiwan
C. Yılmaz
Hacettepe University, Ankara, Turkey
Y. Yilmaz
Mehmet Akif Ersoy University, Burdur, Turkey
L. Yu
CSIRO Australian Manufacturing and Materials Precinct, Clayton, Australia
U. Yucel
Kansas State University, Manhattan, Kansas, United States
G. L. Zabot
Federal University of Santa Maria - Cachoeira do Sul Campus, Cachoeira do Sul, Brazil
W.-C. Zeng
Sichuan University College of Biomass Science and Engineering, Chengdu, China
H. Zhao
South China University of Technology, Guangzhou, China
S. Žilić
Maize Research Institute Zemun Polje, Beograd, Serbia