• Aims and Scope

    Exploration of Foods and Foodomics is a peer-reviewed open access online journal. The journal publishes papers of the highest quality and significance in all areas related to Food Science 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