Food Frontiers

Food Frontiers publishes original researches as well as reviews in all areas of food research, especially in one of the biggest challenges of our time: sustainably achieving a global food chain. The aims and scope of Food Frontiers include cutting-edge science of food chemistry, food nutrition and function, food toxicology and safety, food authenticity, food quality and design, food engineering, food analysis, food processing/storage, food microbiology, sensory science, diets and health, food packaging, food sustainability and food policy. The range of topics covered in the journal also include: • Reduction of food loss and waste • Adaptation of food production to climate change • Linking food productivity with protection of ecosystems • Improving productivity of aquaculture • Reducing greenhouse gas emissions from food production • Cancer prevention using food-based approaches • Combination of food and exercise to combat obesity • Nanotechnology application in the food area • Nano/microencapsulation of food bioactive ingredients • Formulation of functional food products • Nutraceutical delivery for health improvement • Dietary supplements, functional foods, nutraceuticals and phytochemicals • Plant by-products as added valued ingredients • Plant proteins as functional ingredients in foods • Molecular interaction of food components with gut microbiota