This journal is co-funded by the Erasmus+ Programme of the European Union within the activities of the SPAAT4FOOD project.
Link to project : https://www.spaat4food.com/
New Horizons in Food Research
This topic is reserved for groundbreaking articles that provide new and unique insights. Examples are manuscripts that provide a new understanding of a classical topic in food science, or those covering cutting edge areas of food science. Manuscripts acceptable for publication but not meeting the criteria of this topic will be transferred to the appropriate topic.
Integrated Food Science
Food science is multidisciplinary by nature and manuscripts may provide comprehensive insight by measuring a range of properties. This topic covers manuscripts that address a specific subject, such as the science of gluten free products, using techniques that span other areas. Key findings are based on a combination of methods (for example, chemistry, sensory, and physical properties) rather than advancing one area of food science. The use of multivariate and other appropriate statistical analysis is recommended.
Basic and applied chemical research on food constituents to understand their contribution to food quality, safety, nutrition, and health. The constituents may include those that are naturally present (such as macro- and micro-nutrients, fibers, and phytochemicals) or added (such as additives, preservatives, and functional ingredients) to the food. Acceptable manuscripts must report focused chemical research (chemical reactions, chemical and instrumental analysis, processes, or interactions as related to food) to address a specific and compelling hypothesis or mechanism, or to establish or improve an analytical method. Manuscripts that merely report the chemical composition of food materials, lack in-depth analysis of the chemical nature, or provide no evidence of repeated (replicated) experiments and sound statistical data analysis, are not acceptable.
Food Engineering, Materials Science, and Nanotechnology
Original research in engineering in food manufacturing (e.g. food processing, waste recovery, numerical modeling); materials science of food and the materials used to handle, process, and package foods (e.g. synthesis/characterization, relationships between processing and material properties); and, nanotechnology for food applications (e.g., nanoscale detection, nanostructural composition of foods, engineered nanoparticles, and hierarchically assembled nanostructures).
Food Microbiology and Safety
Original research on basic and applied aspects of foodborne pathogens and spoilage organisms; food fermentation and preservation; microbial growth and inactivation; and microbial detection methods. Efficacy of new processing technologies for achieving microbial inactivation; molecular basis for microbial inactivation and inhibition through genome sequencing and mapping; molecular technologies to assist in the rapid identification and discrimination of target pathogens; behavior of probiotic bacteria and starter cultures towards bacterial pathogens; microbiological criteria for foods for regulatory and food safety assurance; epidemiological surveillance of bacterial pathogens; novel chemicals, food components, or technologies which promote food safety by achieving microbial/viral/parasite inactivation or inhibition; and mathematical modeling to predict the behavior of pathogen/food interactions.
Sensory and Consumer Sciences
Innovative, basic, and applied research related to human sensory perceptions and the assessment of food products and ingredients that make novel scientific contributions to food science and technology. Topics may include: studies on sensory perceptions and consumer acceptability and preference; modeling of consumer behavior; advances in sensory methodology; comparisons of sensory testing methods and statistical data analysis techniques; individual differences in sensory perceptions; and food assessment including the influence of environment, culture, and genetic factors. Innovative, cross-disciplinary studies focused on ingredient development, microbial safety, chemical composition, instrumental assessments (e.g., e-nose, e-tongue, GC analysis, texture analysis, etc.), packaging, processing, or nutrition (or any combination of these areas) that also include sensory measures are encouraged.
Authors should review the Supplemental Instructions on ‘Guidelines for the Preparation of Manuscripts Reporting Sensory Data’ prior to submitting to determine if their study conforms to accepted practices in the discipline, including appropriate study design and statistical analysis, panel size, panelist training, and other features. Manuscripts that use well-established methodologies (such as trained panel evaluations and consumer tests) that do not meet minimum standards in the field will be rejected. The ‘Methods’ section of the manuscript must include a concise statement that the research was approved by an ethics committee and panelists provided their informed consent prior to participating in the study.
Health, Nutrition, and Food
Original research that integrates food science and technology with applied personal and public health nutrition. Topics may include: studies on nutritional and health impacts of foods and food components using human subjects or appropriate animal or cell models; adaptation and application of technologies that enhance the content and/or biological availability of bioactive food components; studies involving structures and composition of pre- and pro-biotics and gut health; effects of postharvest handling, processing, and storage on the stability and biological activity of bioactive food components; preparation and analysis of functional foods; and methods development for analysis of bioactive food ingredients and their metabolites.
Toxicology and Chemical Food Safety
Original research papers on occurrence, safety and toxicological evaluation, detoxification, conditions of formation and destruction, analysis, regulatory control, and surveillance of natural and man-made chemical compounds in food including pesticide and veterinary drug residues, environmental contaminants, anti-nutritive compounds, natural toxins, mycotoxins, trace elements, migrants from food packaging, contaminants and toxic components formed during food processing, and food allergens; toxic effects, in animals or humans, of natural or man-made chemical compounds occurring in food and possible adverse health effects created by the interaction of components within the food matrix to scripted or over-the-counter medications or dietary supplements. Manuscripts that do not cover topics pertaining to the occurrence, analysis, formation, safety or toxicological properties of natural and man-made chemical constituents or contaminants in food; lack research focus; or do not improve the current understanding of chemical food safety and toxicology are outside the scope. In addition, papers that do not demonstrate replication of experiments, lack adequate statistical analysis, and do not describe chemical characterization of test materials (particularly for papers dealing with the safety of botanicals and other ingredients), are not acceptable.
Food Science Education
Appropriate topics include, research in food science education. Results of original research involving new ideas, new educational tools, and/or novel approaches in food science education. Reviews. Recent important developments or trends in food science education. Innovative laboratory exercises and demonstrations. Innovative procedures in a format immediately useful to educators. Learning techniques and their assessment. New methods testing, distance and workplace education, curricular comparisons, cooperative and collaborative learning techniques, unique approaches to learning information, educational concepts, techniques for assessing curricular, professional, interpersonal skills development, and similar topics. Book reviews on learning and educational developments as well as food science texts.