Current Nutrition & Food Science

1. Basic and Molecular Nutrition 

• Fundamental Nutrition: General nutrition, nutritional biochemistry, and nutritional metabolism.
• Bioactive Compounds: Functional research on bioactives and phytochemicals.
• Mechanistic Insights: Nutritional signaling pathways, molecular targets, and modes of action.
• Nutritional Omics: Multi-omics approaches, including proteomics, metabolomics, and lipidomics.
• Personalized Nutrition: Precision nutrition and nutrigenomics.

2. Nutrition and Health Modulation 

• Immunity and Inflammation: Immunonutrition and the modulation of inflammation through diet.
• Metabolic Health: Nutritional mechanisms and interventions for metabolic diseases.
• Neuro-nutrition: Brain health, cognitive function, and nutritional neuroscience.
• Microbiome: Gut microecology and the human microbiome.
• Organ Crosstalk: Metabolic axes and inter-organ communication under nutritional regulation.
• Life-course Nutrition: Geriatric nutrition, sarcopenia, and nutrition across the lifespan.
• Malnutrition Control: Prevention strategies and improvement policies for malnutrition.

3. Clinical Nutrition and Public Health 

• Evidence-based Nutrition: Systematic reviews, meta-analyses, and evidence-based guidelines.
• Global Health: Clinical nutrition, nutritional epidemiology, and global health initiatives.
• Dietary Patterns: Eating behaviors, dietary patterns, and nutrition policy.
• Community Health: Public health nutrition and health promotion in populations.
• Digital Health: Digital nutrition, AI modeling, and nutri-informatics.

4. Food Components, Structure, and Function 

• Food Macromolecules: Structure-function relationships of carbohydrates, proteins, and lipids.
• Matrix Interactions: Interactions between components within food matrices and their impact on functionality.
• Structural Design: Targeted food structure design and nutrient delivery systems.
• Bioavailability: Nano-encapsulation, stabilization, and enhancement of bioavailability.
• Digestive Fate: Food digestion, absorption, and metabolic biotransformation.

5. Food Processing, Preservation, and Analytical Technologies 

• Biotechnology: Food biotechnology, fermentation engineering, and enzyme technology.
• Green Manufacturing: Novel food processing and sustainable/green manufacturing practices.
• Advanced Preservation: Non-thermal processing, smart preservation, and quality control technologies.
• Post-harvest Science: Post-harvest physiology, biochemistry, and storage science.
• Food Analysis: Modern food detection, instrumental analysis, and quality evaluation.
• Foodomics Applications: Advanced foodomics technologies in quality and safety assessment.

6. Future Foods and Innovative Products 

• Alternative Resources: Future foods, alternative proteins, and novel ingredients.
• Product Development: Functional foods, foods for special medical purposes (FSMPs), and health-oriented product innovation.
• Sensory and Flavor: Sensory science, flavor chemistry, and consumer preferences.
• Neuromarketing: Consumer neuroscience, behavioral studies, and perception evaluation.
• Data-driven R&D: Digitalization, artificial intelligence, and data-driven research and development in food science.

7. Food Sustainability and Circular Bioeconomy 

• Upcycling: High-value valorization and circular utilization of food by-products.
• Environmental Impact: Life Cycle Assessment (LCA) of food systems.
• System Resilience: Food waste reduction, cold chain logistics, and supply chain resilience.
• Sustainable Production: Sustainable food manufacturing and green supply chain management.
  
  

Current Nutrition & Food Science is an international, peer-reviewed journal on all aspects of food and nutrition, published monthly (print & online) by Bentham Science Publishers.