Food Chemistry: Molecular Sciences

Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry.

Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods.

The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries.

Food Chemistry: Molecular Sciences considers articles about:

• Problems of broad interest in food or interactions between food and humans; this does NOT include food isolates or folk and traditional medicines to treat disease.

• Experimental techniques and technical progress using omic methods (genomics, proteomics or metabolomics) to characterise and quantify molecules that impact the structure, function, and dynamics of foods or the interactions between foods as consumed and humans; this does NOT include single compounds or isolates at concentrations above dietary intakes.

• Application of molecular theories and novel technologies to specific experimental studies including computational methods and models; this does NOT include treatment of disease in plants or humans.

Topics include:

• Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans

• Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism

• Quality, safety, authenticity and traceability of foods and packaging materials

• Valorisation of food waste arising from processing and exploitation of by-products

• Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health

• Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.

Food Chemistry: Molecular Sciences will not consider papers that focus on purely clinical or engineering aspects, pharmaceutical or non-food herbal remedies; traditional or folk medicines or survey/surveillance data. Papers on therapeutic application of food compounds/ isolates for treatment, cure or prevention of human diseases will not be considered.