Announcement: From January 2020, Journal of Functional Foods will become an open access journal. Authors who publish in the Journalwill be able make their work immediately, permanently, and freely accessible.

Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. Journal of Functional Foods will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.

Authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance and will be required for all accepted articles submitted after the 31st of December 2019. The APC for Journal of Functional Foods will be USD 1750 (excluding taxes).

Please note: Authors who have submitted papers before the 31st of December 2019will have their accepted paper published in Journal of Functional Foods at no charge. Authors submitting papers after this date will be requested to pay the APC. For full information on publishing your paper open access in Journal of Functional Foods, visit the journal's guide for authors, or visit our FAQs page.

The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.

Papers will cover topics such as new food bioactives; efficacy and safety of bioactive compounds, and other healthy food constituents using genomic, chemical and biochemical technologies.
Characterisation of healthy foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, effects of processing (including packaging and storage) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products will be considered.
The regulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims are also of interest together with those dealing with the value creation on the food chains based on the nutritional/healthy aspects.

The following papers are not within the scope of the Journal:
Papers only dealing with food analysis and characterization of food structure and composition
Papers focusing on the absorption kinetic of single bioactives
Papers dealing with pure compounds having no connection with food

Original research articles, review papers, perspective commentaries and opinion pieces, and rapid communications.