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Food Science and Human Wellness

Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.

Scope includes the following topics of research papers, prospective summarizes and comments:

Food Biochemistry: comprehensive studies involving in carbohydrates, proteins and enzymes, lipids, nucleic acids, vitamins, minerals, phytochemicals, genomics, genetic/cell/enzymatic engineering, proteomics and metabonomics, etc.

Food Microbiology: includes physiology, genetics and behavior of microorganisms, microbial interaction, microbial toxin, food pathogens, biocontrol, predictive microbiology and microbial risk assessment, etc.

Nutrition and Immunology: food nutrition in the molecular level and in clinical studies, bioactive compounds/ingredients and their functional evaluations, cytokines, food allergies, molecular immunology, immunobiology and immunogenetics, etc.

Food Safety and Toxicology: studies on foodborne diseases, hazard analysis and toxicological evaluations, etc.

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Editor-in-Chief: Rui-Hai Liu
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Imprint: Beijing Academy of Food Sciences
ISSN: 2213-4530
The most downloaded articles from Food Science and Human Wellness in the last 90 days.
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