Scope

Most global societies and economies are working toward the achievement of the 17 Sustainable Development Goals (SDGs). To reach these goals, cooperative and strong commitment is necessary at all levels. Scientific rigor and evidence-based decision making should drive the actions for an efficient and sustainable food system ensuring food availability, food access, food utilization, and food safety, whilst moving toward a circular economy.

The Nutrition and Food Science Technology section welcomes manuscripts relevant to human nutrition. Manuscripts on animal nutrition, farm animal feeding, livestock production and genomics, veterinary science, aquatic and avian physiology with limited contribution to the human nutrition field should not be submitted to this section. Frontiers reserves the right to transfer out-of-scope manuscripts to other suitable Frontiers journals, for example, Frontiers in Animal Science and Frontiers in Veterinary Science.

In this section we welcome submissions that address the following topics.

1. Sustainable food production & food security:
1. Process intensification to increase energy efficiency while minimizing environmental and economic costs with a particular focus on SDG 2 (Zero hunger)
2. Biorefinery (biomass processing into value-added products) using green extraction techniques, green solvents, new processes
3. Strategies to ensure long term biodiversity
4. New solutions for industrial processing, unit operations and preservation: non-thermal processing technologies, smart packaging, biodegradable systems, natural additives, microorganisms
5. Life cycle assessment & Biotechnological processes development
   
   
2. Food safety and food quality:
1. Identify and prevent emerging risks related to sustainable production systems (reuse of waste and by-products, new biomasses, effect of minimally processed foods, etc.)
2. Quality control with regard to additives, contaminants, and other agro-chemicals in foods and food-waste; metabolism, toxicity and risk of bioaccumulation
3. Real-time safety control along the value chain for a comprehensive characterization of food products including processing, distribution and storage. Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes
4. Discovery of new markers of authenticity and origin, -omics and Foodomics
5. Study of major and minor components of food, their nutritional, physiological, sensory, and flavor aspects
   
   
3. Food bioactivity:
1. Recovery of bioactive compounds from underused biomass and food waste
2. Evaluation of the bioactivity of the compounds/foods
3. Understanding of the relationships between food, nutrition, and health
4. Development of new food products able to meet the needs for different societal needs (from undernourished populations to health promoting foods). Personalized nutrition
5. Foodomics, genomics, transcriptomics, epigenetics, proteomics, lipidomics, metabolomics: development and application
6. Microbiome characterization and its relationship with health.
   
   

Submission

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