RSC - Royal Society of Chemistry (United Kingdom)
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
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; this includes the following.
- Physical properties and structure of food
- Chemistry of food components
- Biochemical and physiological actions
- Nutritional aspects of food
The journal includes the following topics.
- 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
Articles relating purely to food analysis will not be published in Food & Function - these can be published in our sister journal, Analytical Methods.
- Author-paid optional open access
- English
