Food and Humanity

Food & Humanity is a broad and inclusive scientific journal covering all areas of science related to food, with an emphasis on food chemistry, food safety, nutrition & health, and sensory & consumer sciences. Research in food technologies, food manufacturing, packaging, food sustainability and food microbiology is also of interest to the journal, as well as manuscripts related to the study of foods in social sciences, economics, tourism, psychology, marketing, etc.

We welcome research articles (quantitative and qualitative), reviews, and short communications on these topics.

The journal currently has four main sections:

• Food Chemistry: research dealing with the advancement of the chemistry and biochemistry of foods or describing analytical methods.

• Nutrition & Health: accepting research on the impact of functional food components and other nutrition intervention on human health and behaviour, utilizing animal models and human subjects.

• Food Safety: covering research on research on foodborne microorganisms and microbial food safety

• Sensory & consumer sciences: research involving human perception relevant to food and food products.

Any submission reporting scientifically accurate and valuable research will be considered for publication, including negative findings and multidisciplinary work; as we believe that the publishing process should be accessible to all researchers, at every stage of their career.

Food & Humanity is a hybrid journal, offering the possibility for authors to publish Open Access or under the standard subscription model. We follow a rigorous peer-review process and adhere to the highest ethical scientific publishing principles.