Food & Function

Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health by describing (the): Physical properties and structure of food Chemistry of food components Biochemical and physiological actions of food components Nutritional aspects of food Toxicological responses to food components Clinical and population studies using food or food components Examples of topics that are of (special) interest to be published in Food & Function are: Chemistry and physics of food digestion processes Relationship between the physical properties/structure of food and nutrition and health - for example, nutrient release and uptake Molecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances) Efficacy and mechanisms of bioactives in the body - including biomarkers Effects of food contaminants - including toxicology and metabolism Nutrient physiology/metabolism and interactions Role of nutrition and diet in disease The following types of articles (work, research) are not within the scope of Food & Function: Pure food analysis - these can be published in our sister journal Analytical Methods Pure controlled release of compounds or bioactives that are not clearly within the scope of food research - these are better suited to a pharmaceutical journal In vitro studies with poorly defined (characterised) extracts and studies without controls will not be considered