Food Chemistry: Molecular Sciences

Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Food Chemistry: Molecular Sciences considers articles about: • Problems of broad interest in food or interactions between food and humans; this does NOT include food isolates or folk and traditional medicines to treat disease. • Experimental techniques and technical progress using omic methods (genomics, proteomics or metabolomics) to characterise and quantify molecules that impact the structure, function, and dynamics of foods or the interactions between foods as consumed and humans; this does NOT include single compounds or isolates at concentrations above dietary intakes. • Application of molecular theories and novel technologies to specific experimental studies including computational methods and models; this does NOT include treatment of disease in plants or humans.