Food & Function

1.0 Scope and Standards 

Food & Function provides a unique venue to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions in relation to health, including: the physical properties and structure of food; the chemistry of food components; the biochemical and physiological actions; and nutrition and health aspects of food. 

Manuscripts intended for publication as Full Papers or Communications must describe original work. All contributions are judged on (i) originality and quality of scientific content and (ii) appropriateness of length to content of new science. 

2.0 Article types 

2.1 Communications 
These must report preliminary research findings that are highly original, of immediate interest and are likely to have a high impact. Communications are given priority treatment, are fast-tracked through the publication process and appear prominently at the front of the journal in a dedicated Communications section. Authors should provide at the time of submission a short paragraph explaining why their work justifies urgent publication as a Communication. Ideally, a Full Paper in Food & Function should follow each Communication. 

2.2 Full Papers 
These must describe science that will be of benefit to the community and are judged according to originality, quality of scientific content and contribution to existing knowledge. Although there is no page limit for Full Papers, appropriateness of length to content of new science will taken into consideration. 

2.3 Reviews 
Potential writers should contact the Editorial Office before embarking on their work.