Defining the intersection between food and human health – an updated scope for Food & Function

Since its launch in 2010, Food & Function has been committed to providing a unique platform for publishing research on the chemical and physical properties of food components and their nutritional and health benefits in humans. Over the years, we have witnessed significant growth, doubling the number of issues from 12 to 24 annually, and broadening the diversity of our content. This growth, both within the journal and as seen in the broader food science field, has prompted us to re-evaluate and refine our scope, ensuring that we continue to meet the evolving needs of the scientific community.

Our updated scope sharpens our focus on the intersection of food science and human health. We continue to welcome submissions from physicists, chemists, biochemists, nutritionists, and other food scientists who are pushing the boundaries of knowledge with novel, cutting-edge, original research. Food & Function remains dedicated to exploring the intricate relationships between food, its nutrients, and human health and nutrition.

In Food & Function, food is defined as material of plant, animal, or mineral origin consumed orally by humans for pleasure and to support growth and vital processes. This broad definition allows us to encompass a wide range of research topics, reflecting the complexity and diversity of food science.

We have outlined examples of research topics that align with our updated scope on our journal website. We are particularly interested in studies that address:

• Chemistry and physics of food components: fundamental properties of food and digestion processes.

• Food structure and nutrition: how the physical properties and structure of food relate to nutrition and health, such as the impact of food matrix or processing on nutrient release and uptake.

• Molecular properties and effects: molecular characteristics and physiological effects of food components, including nutrients, fibres, essential micronutrients, bioactives, and allergens.

• Nutritional and health effects: bioavailability, metabolism, and health impacts of various food components.

• Exposure and efficacy: which metabolites of food origin is the body exposed to and what is their bioactivity in vivo.

• Gut microbiota and physiology: impact of foods and their components on gut microorganisms and human physiology, with a particular interest in fermented foods.

• Nutrition and disease: demonstration of the role of nutrition and diet in the prevention and development of diseases.

• Cellular and molecular mechanisms of action: cellular and molecular effects of food and its components.

Our Editorial Board has been instrumental in guiding this update and our Associate Editors will be assessing all new submissions in line with the refined scope, regardless of what was previously published. We will encourage our reviewers to keep this updated focus in mind during the peer-review process. Authors and referees are invited to contact the Editorial Office with any questions or comments about the revised scope. We hope this update will benefit the scientific community, reinforcing Food & Function as a premier venue for publishing research on food, its nutrients, and their function in relation to human health and nutrition. We look forward to receiving your next submission and continuing to support the growth of this fascinating field.

Christine Morand, Editor-in-Chief

Philippa Ross, Executive Editor

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