Current Research in Food Science

Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components.

Current Research in Food Science publishes novel, high-impact research with scientific depth and a quantitative perspective. Studies must be based on robust experimental or computational models, properly replicated and supported with rigorous statistical analysis. Topics covered include food chemistry, physics, microbiology, applied nutrition (feeding studies, in-vitro digestibility), process and package engineering, materials science, agri-food systems, food sustainability, and food security.

In addition to traditional experimental approaches, the journal welcomes advanced computational work such as computer simulations, bootstrapping methods, and frontier AI systems— including foundation models, agentic AI, and multimodal learning frameworks—when applied to address fundamental challenges in food science. Examples include AI-driven modeling of complex biological or microbial systems, predictive analytics for food quality and safety, optimization in process and packaging engineering, and large-scale sustainability or food security modeling. All AI-related studies must demonstrate methodological transparency, reproducibility, and scientific novelty.

Please note that survey-type data papers, product development–oriented research, clinical nutrition or medical studies (including traditional medicine), most nutraceutical/supplement work, and meta-analyses fall outside the scope of the journal.

Such submissions will be rejected editorially—this is a matter of scope, not of research quality.

Current Research in Food Science is a peer-reviewed gold open access (OA) journal and upon acceptance all articles are permanently and freely available. It is a companion to the highly regarded review journal Current Opinion 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.

Topics covered in Current Research in Food Science include food chemistry, physics, microbiology, applied nutrition (feeding studies, in-vitro digestibility), process and package engineering, materials science, food sustainability, and food security.

Current Research 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.

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

Speed - Submission and peer review is fast, and publication of final manuscripts is instantaneous.

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

Ethics in Publishing: General Statement

The Editor(s) and Publisher of this Journal believe that there are fundamental principles underlying scholarly or professional publishing. For more information, please refer to: https://www.elsevier.com/conflictsofinterest