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Current Functional Foods

Limited Time Complementary OA Offer Papers submitted before June 30, 2024, will be published as Open Access free of charge

Volume 2 , Issues 2, 2024

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Aims & Scope

Current Functional Foods aims to publish cutting-edge research in the field of foods and food ingredients with health benefits.

The journal focuses on functional foods with an emphasis on food chemistry, food technology, nutrition, and health. Reviews and research papers with an interdisciplinary approach are welcomed. The journal covers the fields of bioactive plants used for nutrition, dietary fiber, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals, and other dietary supplements. Experimental works dealing with food digestion, bioavailability of food bioactives and the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention of dysmetabolism will be considered for publication. The areas covered include new food bioactives, efficacy and toxicology of bioactive compounds, and other healthy food constituents. The use of genomic, chemical, and biochemical technologies for the study of such materials is included. Various aspects of technology and research on food science that include processing of food, hydrocolloids, cereals, additives and contaminants of food, food chemistry and microbiology, are also covered in the scope of this journal.

Characterization 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. Contributions covering the regulatory aspects of functional foods and related issues e.g. labelling and substantiation of health claims value creation in food chains based on nutritional and health aspects of the food chain are also welcome.

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Free promotion of the articles through a special press release on major news websites like EurekAlert, Science Daily & Medicalxpress etc.

All articles will be published as FREE Open Access, if submitted by 30th June 2022. Open Access publishing provides greater accessibility to the article.

  • 30% discount on the single-issue cost to authors on the purchase of issue(s) in which their article is published.
  • Multiple issue copies at discounted rates.
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As a special promotion to our authors, there will be no Articles Processing Charges (APC) on submitting articles to this Journal by 31st December 2023.

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