Food Wellness will publish original research articles, review papers, short communications and perspectives that contribute to the understanding and development of food nutrition, food science and engineering. The journal will encompass the following 4 key areas:

1) Food Biotechnology and Processing: This section will focus on the application of biotechnology in food production, processing, and preservation. It will cover topics such as genetically modified organisms (GMOs), fermentation, food additives, and novel food processing techniques for enhancing health and wellness.

2) Food Nutrition and Health: This section will explore the relationship between food, diet and dietary components and human health. It will encompass studies on the nutritional composition of food, dietary guidelines, functional foods, nutraceuticals, and the impact of food on various health, including chronic diseases, undernutrition, obesity, and aging and also nutrition throughout the life cycle.

3) Food Biochemistry and Biophysics: This section will delve into the chemical and physical properties of food components, their reactions during processing, and their effects on food quality, safety and general wellness. It will cover topics such as food enzymes, lipid oxidation, Maillard reaction, protein functionality, and molecular interactions in food systems.

4) Food Biomaterials and Bioinformatics: This section will focus on the development and characterization of food-related biomaterials, such as packaging materials, edible films, and encapsulation systems. It will also address the application of bioinformatics in food research, including genomics, proteomics, metabolomics, and computational modelling.

Editorial Board