Exploration of Foods and Foodomics, a peer-reviewed open access online journal. The journal publishes papers of the highest quality and significance in all areas related to Foods and Foodomics. Sustainable food systems are needed in order to ensure food availability, food access, food utilization and food safety. Scientific rigor and evidence-based decision making should drive the actions towards achievements in this field. Based on these principles, and with a special emphasis in the use of modern omics approaches, this journal welcomes submissions that want to address the following topics:
★ Food Safety and Risk Assessment (quality control, additives, contaminants, toxicity, etc.)
★ Food Chemistry and Nanochemistry (chemistry of foods, micro- and nanoencapsulation, delivery systems, etc.)
★ Food Authenticity (biomarkers, origin, species identification, etc.)
★ Foodomics, Nutrigenomics & Nutrigenetics (application of genomics, transcriptomics, proteomics, metabolomics, personalized nutrition, etc.)
★ Food Engineering (sustainable and environmentally clean processes, process intensification, biorefinery, Life Cycle Assessment, etc.)
★ Food Technology & Processing (non-thermal processing technologies, etc.)
★ Food Biotechnology (microorganisms, processes, etc.)
★ Food Packaging & Shelf Life (Biodegradable systems, natural additives, etc.)
★ Food Hydrocolloids
★ Food Microbiology & Microbiome
★ Food Allergy & Nutritional Immunology
★ Food By-products and Sustainable Foods (revalorization, safety, processing, etc.)
★ Novel Foods & Alternative Species (strategies to ensure long term biodiversity, etc.)
★ Food & Health: Nutraceuticals and Functional Foods
★ Sensorial Perception of Food
★ Nutrition & Metabolism
★ Clinical Nutrition (diets for special needs, sport and diets, etc.)
★ Nutritional Epidemiology
★ Food Security-Agriculture Policy Economics and Environment: One Health Model (emerging risks, etc.)
★ Food Labelling, Modelling, (Bio)sensing, Digitalization & Data Handling
★ Food Social Impact & Consumers’ Science and Preferences
Exploration of Foods and Foodomics is a bimonthly journal and published in February, April, June, August, October, December. All accepted articles will be published immediately after production. Readers can access the content as quickly as possible, and the paper can be cited immediately.
The journal provides immediate open access to all published content. Everyone can enjoy free and unrestricted use of these published content under the Creative Commons Attribution 4.0 International (CC BY) license. More information can be found at Open Access.
All the articles of the journal are published under the CC BY license to further facilitate open access and improve the academic exchange among researchers. Under this license, authors retain the copyright and full publishing rights without restrictions, and they agree to make their original works completely available and free to use, copy and redistribute in all formats without permission as long as the authors and the original source are properly cited.
The journal adopts a single-blind peer review. Except for some Editorials released by the Editors, all manuscripts will undergo a strict review to assess their novelty, validity and significance, etc. More information can be found at Peer Review and Peer Review Guidelines. For the whole editorial process, please refer to Editorial Process.
To ensure long-term digital preservation, all the published articles will be archived on Portico platform. Authors are encouraged to deposit their articles in PubMed Central and Europe PubMed Central, or other appropriate funding body's archive.
The journal is owned and published by Open Exploration Publishing.