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Publishing frequency: 24 issues per year
Indexed/Abstracted in: British Library, CAS, MEDLINE/PubMed, Scopus, Web of Science/Science Citation Index-Expanded
Editor-in-chief: Christine Morand
Scope
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
- Manuscripts with only a fully theoretical/bioinformatic approach and without appropriate support from analytical evidences will not be considered for publication
Editor-in-chief
Christine Morand, INRA, France
Associate editors
Lillian Barros, Polytechnic Institute of Bragança, Portugal
Laura Bravo-Clemente, Institute of Food Science, Technology and Nutrition, Spain
Mario Ferruzzi, North Carolina State University, USA
Monica Galleano, University of Buenos Aires, Argentina
Francisco Goycoolea, University of Leeds, UK
Duo Li, Qingdao University, China
Ana Rodriguez-Mateos, King's College London, UK
Hiroyuki Sakakibara, University of Miyazaki, Japan
Elke Scholten, Wageningen University, The Netherlands
Hang Xiao, University of Massachusetts Amherst, USA
Hitoshi Ashida, Kobe University, Japan
Aedin Cassidy, University of East Anglia, UK
Steven Feng Chen, Peking University, China
Zhen-yu Chen, Chinese University of Hong Kong
Peter Clifton, Baker IDI Heart & Diabetes Institute, Australia
Kevin Croft, University of Western Australia, Australia
Eric Decker, University of Massachusetts, USA
Tim Foster, University of Nottingham, UK
Cesar Fraga, University of Buenos Aires, Argentina
Mike Gidley, University of Queensland, Australia
H Douglas Goff, University of Guelph, Canada
Chi-Tang Ho, Rutgers University, USA
Richard Hurrell, ETH Zurich, Switzerland
Rui Hai Liu, Cornell University, USA
Alejandro Marangoni, University of Guelph, Canada
Julian McClements, University of Massachusetts, USA
Paul Moughan, Riddet Institute, Massey University, New Zealand
Patricia Oteiza, University of California at Davis, USA
Junji Terao, Konan Women's University, Japan
George van Aken, NIZO Food Research BV, The Netherlands
Rob van Dam, National University of Singapore
Erik van der Linden, TI Food & Nutrition, The Netherlands
Natalie Ward, Curtin University, Australia
Gary Williamson, University of Leeds, UK
Jianping Wu, University of Alberta, Canada
Xingbin Yang, Shaanxi Normal University, China
Gow-Chin Yen, National Chung Hsing University, Chinese Taipei
Beiwei Zhu, Dalian Polytechnic University, China
Philippa Ross, Executive Editor
Rebecca Brodie, Deputy Editor, ORCID 0000-0002-5253-2709
Amy Southall, Development Editor
Jack Busby, Editorial Production Manager
Kirsten Hall, Publishing Editor
Alice Smallwood, Publishing Editor
Ziva Whitelock, Publishing Editor
Keir Hollingsworth, Editorial Assistant
Andrea Whiteside, Publishing Assistant
Jeanne Andres, Publisher
Readership information
Highly multidisciplinary, the journal brings together different communities working in food related research across academia, industry and government including the following.
- Food scientists
- Food technologies
- Food chemists
- Food physicists
- Food biochemists
- Nutritionists
- Nutritional chemists
- Analytical, pharmaceutical and material scientists
- Physical chemists
- Organic/synthetic chemists
- Microbiologists
Subscription information
Food & Function is part of the RSC Gold subscription package.
Online only 2021: ISSN 2042-650X £2,328 / $4,010
*2019 Journal Citation Reports (Clarivate Analytics, 2020)
Food & Function
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