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Food & Function is a Transformative Journal and Plan S compliant
Impact factor: 6.317*
Time to first decision (all decisions): 16.0 days**
Time to first decision (peer reviewed only): 47.0 days***
Editor-in-Chief: Christine Morand
Indexed/Abstracted in British Library, CAS, MEDLINE/PubMed, Scopus, Web of Science/Science Citation Index-Expanded
Open access publishing options available
Read and publish in our thematic collections
10th International Conference on Polyphenols and Health - Food & Function Special Issue
Deadline: 31 December 2022
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, its (micro)constituents and their relation to health and/or nutrition 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:
- Research relating to traditional herbal medicines, medicinal plants or active compounds extracted from such plants.
- 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
- Pure food analysis - these can be published in our companion journal Analytical Methods
Meet the team
Find out who is on the editorial and advisory boards for the Food & Function journal.
Christine Morand, INRA, France
Lillian Barros, Polytechnic Institute of Bragança, Portugal
Catherine Bondonno, Edith Cowan University, Australia
Laura Bravo-Clemente, Institute of Food Science, Technology and Nutrition, Spain
Mario Ferruzzi, Arkansas Children's Nutrition Center and University of Arkansas for Medical Sciences, USA
Monica Galleano, University of Buenos Aires, Argentina
Liwei Gu, University of Florida, USA
Kee-Hong Kim, Purdue University, USA
Andrew P. Neilson, Plants for Human Health Institute, North Carolina State University, USA
Ana Rodriguez-Mateos, King's College London, UK
Hiroyuki Sakakibara, University of Miyazaki, Japan
Elke Scholten, Wageningen University, The Netherlands
Mario Allegra, University of Palermo, Italy
Hitoshi Ashida, Kobe University, Japan
Letizia Bresciani, University of Parma, Italy
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
Inês Figueira, NOVA Medical School, Portugal
Tim Foster, University of Nottingham, UK
Cesar Fraga, University of Buenos Aires, Argentina
Rocio García-Villalba, CEBAS-CSIC, Spain
Mike Gidley, University of Queensland, Australia
H Douglas Goff, University of Guelph, Canada
Antonio Gonzales-Sarrias, CEBAS-CSIC, Spain
Chi-Tang Ho, Rutgers University, USA
Richard Hurrell, ETH Zurich, Switzerland
Luana Izzo, University of Naples Federico II, Italy
Rui Hai Liu, Cornell University, USA
Alejandro Marangoni, University of Guelph, Canada
Julian McClements, University of Massachusetts, USA
Dragan Milenkovic, University of California, Davis, USA
Paul Moughan, Riddet Institute, Massey University, New Zealand
Kevin Murray, The University of Western Australia, Australia
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, University of Western Australia, 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
Alice Smallwood, Deputy Editor
Celeste Brady, Development Editor
David Lake, Development Editor
Jason Woolford, Editorial Production Manager
Gabriel Clarke, Publishing Editor
Derya Kara-Fisher, Publishing Editor
Emma Stephen, Publishing Editor
Ziva Whitelock, Publishing Editor
Leo Curtis, Editorial Assistant
Andrea Whiteside, Publishing Assistant
Jeanne Andres, Publisher
Food & Function publishes:
- Full papers
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.
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 be taken into consideration.
Reviews must be high-quality and authoritative accounts of the selected research field. They should be timely and add to the existing literature, rather than duplicate existing articles, and should be of interest to the journal's readership. Food & Function has no specific formatting guidelines and leaves the number of pages/figures/references at the author’s discretion. We recommend that systematic reviews and meta-analyses should follow the PRISMA guidelines for the transparent reporting of these studies.
Comments and Replies are a medium for the discussion and exchange of scientific opinions between authors and readers concerning material published in Food & Function.
For publication, a Comment should present an alternative analysis of and/or a new insight into the previously published material. Any Reply should further the discussion presented in the original article and the Comment. Comments and Replies that contain any form of personal attack are not suitable for publication.
Comments that are acceptable for publication will be forwarded to the authors of the work being discussed, and these authors will be given the opportunity to submit a Reply. The Comment and Reply will both be subject to rigorous peer review in consultation with the journal’s Editorial Board where appropriate. The Comment and Reply will be published together.
Journal specific guidelines
All submitted papers must include a cover letter that should specify the novelty of the work and give a justification for the publication of the paper. Please note that articles cannot be peer reviewed without this cover letter.
The following guidelines outline the formatting requirements for all manuscripts submitted to Food & Function. They are mandatory for all primary research articles (Communications and Papers). Please note that all submitted manuscripts are checked prior to being assigned to an Associate Editor and the Editorial Office may contact you to request revisions if these guidelines have not been followed.
Studies involving extracts
Manuscripts submitted to Food & Function without a characterisation of extracts will not be considered for publication. It is essential to present information on the chemical characterisation of the extracts with a specific focus on the bioactive constituents hypothesised to be responsible for the activities investigated. The technique(s) used to determine the chemical composition of the extracts should be clearly stated.Preparing your article for submission
Organisation of material for Communications & Full papers
An article should have a short, straightforward title directed at the general reader. Lengthy systematic names and complicated and numerous chemical formulae should therefore be avoided where possible. Overstating a potential health action without direct proof of such action is discouraged, for example, 'anticancer effect of...' when only cell decreased growth is determined in a cell in culture.
Full names for all the authors of an article should be given. Only those who have contributed significantly to the research should be listed as authors.
Every paper must be accompanied by a summary (50–250 words) setting out briefly and clearly the main objectives and results of the work; it should give the reader a clear idea of what has been achieved.
Please also include a graphical abstract with your submission. This entry should include a colour image (no larger than 8 cm wide and 4 cm high), and 20–30 words of text that highlight the novel aspects of your work.
This should give clearly and briefly, with relevant references, both the nature of the problem under investigation and its background.
Materials & methods
Descriptions of methods and/or experiments should be given in detail sufficient to enable repetition of the work reported. It should be clearly indicated and properly described if the study is related with food or food-based matrices.
Only relevant results should be presented and figures, tables, and equations should be used for purposes of clarity and brevity.
The results should be presented first, followed by a discussion of their significance. The Discussion should not summarise information already present in the results but relate the results to previous knowledge in the subject. Plans for relevant future work can also be briefly included.
It is expected the authors finish this section with conclusions, including a broad interpretation of the key results and highlighting the novelty and significance of the work. This section can be separated from the 'Discussion' section using a separate 'Conclusions' sub-heading at the author’s discretion.
* Authors have the option of combining both these sections into a 'Results & discussion' section and/or including their conclusions as a separate 'Conclusions' section if they prefer.
Conflict of interest
All manuscripts submitted to Food & Function must include a conflict interest statement in order to be considered for publication in the journal. This statement should highlight any potential conflicts of interest, be they financial, personal or otherwise, which authors consider relevant to disclose to the readers of the published work. This statement should be placed at the end of the manuscript under the sub-heading 'Conflicts of interest' before the references list. If no conflicts of interest are present, please state that 'There are no conflicts of interest to declare' under the heading.
Further guidelines from the Royal Society of Chemistry about conflicts of interest
Contributors (that are not included as co-authors) may be acknowledged; they should be as brief as possible. All sources of funding should be declared.
Authors may also wish to include a list of abbreviations used in the manuscript although this is not mandatory.
These should be listed at the end of the manuscript in numerical order as they appear in the manuscript.Bibliographic details should be cited in the order: year, volume, page, and must include the article title. For example: C. Pereira, L. Barros, A. M. Carvalho, C. Santos-Buelga, I. C. F. R. Ferreira, Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids, Food Funct., 2015, 6, 55.
Figures & schemes
Preparation of graphics
Artwork should be submitted at its final size so that reduction is not required. The appearance of graphics is the responsibility of the author.
- Graphics should fit within either single column (8.3 cm) or double column (17.1 cm) width, and must be no longer than 23.3 cm.
- Graphical abstracts should be no larger than 8 x 4 cm.
- Schemes and structures should be drawn to make best use of single and double column widths
- Axes titles and other text should legible in the final size of the artwork
Colour figure reproduction is provided free of charge online.
Open access publishing options
Food & Function is a hybrid (transformative) journal and gives authors the choice of publishing their research either via the traditional subscription-based model or instead by choosing our gold open access option. Find out more about our Transformative Journals. which are Plan S compliant.
Gold open access
For authors who want to publish their article gold open access, Food & Function charges an article processing charge (APC) of £2,500 (+ any applicable tax). Our APC is all-inclusive and makes your article freely available online immediately, permanently, and includes your choice of Creative Commons licence (CC BY or CC BY-NC) at no extra cost. It is not a submission charge, so you only pay if your article is accepted for publication.
Learn more about publishing open access.
Read & Publish
If your institution has a Read & Publish agreement in place with the Royal Society of Chemistry, APCs for gold open access publishing in Food & Function may already be covered.
Check if your institution is already part of our Read & Publish community.
Please use your official institutional email address to submit your manuscript; this helps us to identify if you are eligible for Read & Publish or other APC discounts.
Traditional subscription model
Authors can also publish in Food & Function via the traditional subscription model without needing to pay an APC. Articles published via this route are available to institutions and individuals who subscribe to the journal. Our standard licence allows you to make the accepted manuscript of your article freely available after a 12-month embargo period. This is known as the green route to open access.
Highly multidisciplinary, the journal brings together different communities working in food related research across academia, industry and government including the following.
- Food scientists
- Food technologists
- Food chemists
- Food physicists
- Food biochemists
- Nutritional chemists
- Analytical, pharmaceutical and material scientists
- Physical chemists
- Organic/synthetic chemists
Food & Function is part of the RSC Gold subscription package.
Online only 2022: ISSN 2042-650X £2,468 / $4,251
*2021 Journal Citation Reports (Clarivate Analytics, 2022)
**The median time from submission to first decision including manuscripts rejected without peer review from the previous calendar year
***The median time from submission to first decision for peer-reviewed manuscripts rejected from the previous calendar year
Food & Function
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