JFF (Journal of Functional Foods) aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food science, nutrition and health, welcoming papers having a good interdisciplinary approach. The Journal covers the following areas:
Food bioactive compounds & nutraceutical ingredients such as plant bioactives, dietary fibre, probiotics, prebiotics, functional lipids, bioactive peptides, vitamins, antioxidants, minerals, botanicals etc.
Food digestion and its processes including studies of the microbiota and gut- organ axis
Healthy food constituents' characterization using in-vivo animal or/and human studies, genomic, chemical, biochemical technologies
Efficacity and safety of bioactive compounds
Effects of processing (including packaging and storage) on food and food ingredients functionality
Regulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims, allergens
Personalized nutrition, sport nutrition
Role of food ingredients, functional foods and diet in disease prevention and in the management of diseases
Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and food designed for the benefit of specific pathologies.

The following papers are not within the scope of the Journal:
Papers only dealing with food analysis and characterization of food structure and composition
Papers focusing on the absorption kinetic of single bioactives
Papers dealing with pure compounds having no connection with food
Since January 2020, JFF is an open access journal. Authors who publish in the Journal will be able to make their work immediately, permanently, and freely accessible. JFF continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal kept its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.

Original research articles, review papers, perspective commentaries and opinion pieces, and rapid communications.

Editor-in-Chief
Professor Vincenzo Fogliano, PhD
Wageningen University & Research Food Quality and Design Group, Wageningen, Netherlands Food biochemistry, Acrylamides, Functional foods, Food analysis & quality, Product development
Dr. Mingfu Wang, PhD
University of Hong Kong School of Biological Sciences, Pokfulam Road, Hong Kong, Hong Kong Nutrition, Food analysis, Polyphenols, Phytochemicals
Associate Editors
Dr. Adele Costabile, PhD
University of Roehampton Health Science Research Centre, London, United KingdomMicrobiota, Metabolism, Nutrition
Dr. Linda Giblin, PhD
Teagasc Food Research Centre Moorepark, Moorepark, Ireland Satiety, Lipolysis, Glycemia, Nutrient sensing in the gut, Bioactive peptides, Genotype-phenotype interactions, Adiposity
Dr. Dejian Huang, PhD
National University of Singapore Department of Chemistry, Singapore, SingaporeDetection of bioactive molecules, Food chemistry
Assoc. Professor Mario Roberto Marostica Junior, PhD
State University of Campinas Department of Food and Nutrition, CAMPINAS, BrazilNutrition
Professor Elvira de Mejia, PhD
University of Illinois at Urbana-Champaign Department of Food Science and Human Nutrition, Urbana, Illinois, United States Nutrition, Anthocyanins, Peptides
Professor Kazuo Miyashita, PhD
Hokkaido University, Faculty of Fisheries Sciences, Department Bioresources Chemistry, Hakodate, Japan Fatty Acids, Food Chemistry, Nutrition, Antioxidant Activity, Metabolic Diseases, Lipids
Dr. Kieran Tuohy, PhD
Edmund Mach Foundation Agrarian Institute of San Michele, Trento, Italy Nutrition, Food quality, Nutrigenomics, Microbiota, Metabolomics
Assoc. Professor Chibuike C. Udenigwe, PhD
University of Ottawa Department of Chemistry and Biomolecular Sciences, Ottawa, Ontario, Canada Food biochemistry, Food proteomics and peptidomics, Nano-bio interactions, Allergens
Dr. Jianping Wu, PhD
University of Alberta Department of Agricultural Food and Nutritional Science, Edmonton, Alberta, Canada Food Biochemistry, Food Processing and Engineering, Peptides
Founding Editor
Dr. Fereidoon Shahidi, PhD
Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada Functional Foods
Editorial Board Members
Professor Cesarettin Alasalvar, PhD
TUBITAK Marmara Research Centre Food Institute, Gebze, Turkey Nutrition, Food composition, Bioactives, Phytochemicals
Dr. Emilio Alvarez Parrilla, PhD
Autonomous University of Ciudad Juárez Department of Biochemistry, Chihuahua, MexicoAntioxidants, Food chemistry
Professor Zhen-Yu Chen, PhD
State Key Laboratory of Agrobiotechnology, New Territories, Hong Kong Functional Foods, Nutraceuticals, Lipids, Cholesterol, Microbiota, Fatty acids
Dr. Cristina Delgado Andrade, PhD
Institute of Science and Technology Food and Nutrition, Madrid, Spain Health-diet interactions, Food processing contaminants, Bioavailability
Professor Richard J. FitzGerald, PhD
University of Limerick Department of Biological Sciences, Limerick, Ireland Food Proteins and Peptides, Enzymatic Hydrolysis, Bioactive Peptides, Functional Foods
Professor Tara Grauwet, PhD
Katholieke Universiteit Leuven Faculty of Bioscience Engineering Laboratory of Food Technology, Heverlee, Belgium Food digestion, Food structure
Dr. Rita Hickey, PhD
Teagasc Food Research Centre Moorepark, Moorepark, Ireland Milk glycobiology and host-microbial interactions in the gastro-intestinal tract
Professor Amin Ismail, PhD, FNSM
Universiti Putra Malaysia Faculty of Medicine and Health Sciences, Serdang, MalaysiaChemistry & Biochemistry of Foods, Food Composition Analysis, Antoxidant, Polyphenols
Professor Kazuki Kanazawa, PhD
Kobe University Faculty of Agriculture Graduate School of Agricultural Science, Kobe, Japan Reactive oxygen species (ROS), Lipid metabolism, Polyphenols, Flavonoids, Functional Food Factors
Dr. Paola Lavermicocca, PhD
Institute of Sciences of Food Production National Research Council, Colleretto Giacosa, Italy Food microbiology, Probiotic foods, Technological bacteria, Food quality, Food preservation
Dr. Hua-Bin Li, PhD
Zhongshan University School of Public Health, Guangzhou, China Antioxidants, Medicinal Plants, Chromatography, Antioxidants
Dr. Jose Manuel Lorenzo, PhD
Meat Technological Centre, Ourense, Spain Bioactive compounds, Food quality and safety
Professor Min-Hsiung Pan, PhD
National Taiwan University Institute of Food Science and Technology, Taipei, Taiwan Food chemistry, Health and Functional Foods, Disease Chemoprevention
Dr. Glaucia Maria Pastore, PhD
State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, BrazilFood Biochemistry
Dr. Shengmin Sang, PhD
North Carolina Agricultural and Technical State University Center for Excellence in Post-Harvest Technologies, Kannapolis, North Carolina, United States Metabolomics, Bioactive natural products, Bioactive components structure
Dr. Ken Sato, PhD
Kyoto University Graduate School of Agriculture Division of Applied Biosciences, Kyoto, Japan Food chemistry, food function, nutrition, peptides, protein chemistry
Assoc. Professor Gautam Sethi, PhD
National University of Singapore Department of Pharmacy, Singapore, Singapore Cancer, Chemoprevention, Natural Products, Functional Foods, Transcription Factor
Dr. Veronika Somoza, PhD
University of Vienna Department of Physiological Chemistry, Wien, Austria Nutrition, Molecular food science, Food bioactives, Biochemistry
Dr. Paola Vitaglione, PhD
University of Napoli Federico II Department of Agriculture, Portici, Italy Bioavailability of bioactive compounds, Food composition/structure, Food in disease prevention
Professor Paul de Vos, PhD
Academic Medical Centre Groningen Department of Pathology and Medical Biology, Groningen, Netherlands Biocompatibility, Biomaterials, Immunology, Diabetes
Professor Yu-Ming Wang, PhD
Ocean University of China College of Food Science and Engineering, Qingdao, Shandong Province, China Food nutrition, Function food ingredients, Lipid metabolism, Brain function
Dr. Gary Williamson, PhD
University of Leeds School of Food Science and Nutrition, Leeds, United Kingdom Diet and health, Flavonoids, Phenolic acids, Polyphenols, Diabetes
Professor Jianhua Xie, PhD
State Key Laboratory of Food Science and Technology, Nanchang, China Polysaccharide, Dietary fiber, Bioactivities
Professor Gow-Chin Yen, PhD
National Chung Hsing University Department of Food Science, Taichung, Taiwan Lipids, Free radicals, Antioxidants, Nutraceuticals, Gene expression
Professor Xiaoxiong Zeng, PhD
Nanjing Agricultural University College of Food Science and Technology, Nanjing, ChinaNatural products, Dietary fibers, Interaction, Gut microbiota, Food nanotechnology
Professor Zhongkai Zhou, PhD
Tianjin University of Science and Technology College of Food Engineering and Biotechnology, Tianjin, China Starch digestion, Carbohydrates, Microbiota, Polyphenols