Food Science & Nutrition enables the rapid dissemination of fundamental and applied research related to all aspects of food science and nutrition, as well as interdisciplinary research that spans these two fields. An open access publication, our research is discoverable and accessible to everyone. We publish both papers submitted directly to the journal and those referred from a group of prestigious journals published by Wiley. (Check out the full list here.)

Food Science & Nutrition is a monthly publication, publishing original research articles, systematic reviews, meta-analyses, and research methods papers, along with invited editorials and commentaries. Topics include, but are not limited to the following areas:


Food Science
 • Chemistry of food and its biochemical interactions
 • Food microbiology, safety, and risk assessment
 • Safety and security analysis of global food supplies
 • Food preservation, storage, and hurdle technology
 • Food toxicology
 • Engineering of food processing technologies
 • Handling and packaging of foods
 • Quality assurance of food products
 • Biotechnology as it relates to food production and processing
 • Food oral processing, rheology, and other texture related studies
 • Sensory and consumer science
 • Enology and fermentation technology
 • Health claims
 • Agriculture research on plant production, utilization, biomass, and environment


Health and Nutrition

 • Metabolic, molecular, and genetic mechanisms of nutrients
 • Bioavailability and disease prevention
 • Nutritional methodologies and modeling
 • Community and international nutrition
 • Nutritional epidemiology and clinical nutrition
 • Nutrients in growth, development, and reproduction
 • Nutrition in medical management
 • Nutrition-related behaviors
 • Nutritional toxicity
 • Nutritional genomics
 • Plant and animal nutrition
 • Aging and age-related degeneration
 • Dietetics


Interdisciplinary Research
The journal welcomes articles that address multiple topics listed above, including but not limited to:
 • Health and nutritional implications of food, functional foods, nutraceuticals, supplements, and meat-producing animals.
 • Food and dietary supplement ingredient regulatory science
 • Commentaries on controversial issues in food science and nutrition

EDITOR-IN-CHIEF
Y. Martin Lo, PhD, Professor and Director, Office of International Affairs, Shenzen University, China
ASSOCIATE EDITORS
Wen-Hsing Cheng, PhD, Associate Professor at Mississippi State University, USA, wc523@msstate.edu 
Daming Fan, PhD, Professor at Jiangnan University, China, fandm@jiangnan.edu.cn
Yingjian Lu, PhD, Professor at Nanjing University of Finance and Economics, China, yingjianlu@nufe.edu.cn
Jesus Simal-Gandara, PhD, Professor at University of Vigo, Spain, jsimal@uvigo.es 
EDITORIAL BOARD
Obadina O. Adewale, PhD, Researcher at Federal University of Agriculture, Abeokuta, Nigeria
Paula B. Andrade, PhD, Associate Professor at University of Porto, Portugal 
Sanem Argin, PhD, Assistant Professor at Yeditepe University, Turkey 
YiFang Chu, PhD, PepsiCo Nutrition, USA 
Natalia Di Pietro, PhD, University “G. d’Annunzio, Italy 
Carmen Gomes, PhD, Adjunct Associate Professor at Texas A&M, USA 
Dallas Hoover, PhD, Professor at University of Delaware, USA 
De-Xing Hou, PhD, Professor at Kagoshima University, Japan
Jian-Guo Jiang, PhD, Professor at South China University of Technology, China
Catherine (Chengchu) Liu, PhD, Senior Agent at University of Maryland Extension, USA
Zhaoxin Lu, PhD, Nanjing Agricultural University, China
Bernadene Magnuson, PhD, University of Toronto, Canada 
Marilena Marino, PhD, Università degli Studi di Udine, Italy 
Song Miao, PhD, Teagasc Food Research Centre, Ireland 
Yuting Tian, PhD, Associate Professor at Fujian Agriculture and Forestry University, China 
Fidel Toldrá, PhD, Research Professor at Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain 
Kinga Topolska, PhD, University of Agriculture in Kraków, Poland 
Vinicius P. Venancio, PhD, Postdoctoral Research Associate at Texas A&M University, USA
Mingfu Wang, PhD, Associate Professor at The University of Hong Kong, Hong Kong
Thomas Wang, PhD, United States Department of Agriculture, USA 
Baojun (Bruce) Xu, PhD, Professor at Beijing Normal University-Hong Kong Baptist University United International College, China 
Changhu Xue, PhD, Professor at China Ocean University, China 
Xingqian Ye, PhD, Professor at Zhejiang University, China 
Gow-Chin Yen, PhD, Professor at National Chung-Hsing University, Taiwan 
Liming Zhao, PhD, Professor at East China University of Science and Technology, China 
Kequan (Kevin) Zhou, PhD, MD, Professor at Wayne State University, USA