The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. Elsevier’s Current Opinion journals comprise of 26 leading titles in life sciences and adjacent fields.

Current Opinion in Food Science

Issues per year: 6 issues
Editorial Board

Current Opinion in Food Science

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:

  1. The views of experts on current advances in food science in a clear and readable form.
  2. Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.

Division of the subject into sections

The subject of food science is divided into themed sections, each of which is reviewed once a year.

  • Food Physics and Materials Science
  • Food Engineering and Processing
  • Food Toxicology
  • Food Chemistry and Biochemistry
  • Food Bioprocessing
  • Food Microbiology
  • Food Safety
  • Food Mycology
  • Sensory Sciences and Consumer Behavior
  • Functional Foods and Nutrition
  • Foodomics Technologies
  • Innovations in Food Science

Section Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasized. Section Editors commission reviews from authorities on each topic that they have selected.


Authors write short review articles in which they present recent developments in their subject, emphasizing the aspects that, in their opinion, are most important. In addition, they provide short annotations to the papers that they consider to be most interesting from all those published in their topic over the previous year.

Editorial Overview

Section Editors write a short overview at the beginning of the section to introduce the reviews and to draw the reader's attention to any particularly interesting developments.

Invited authors are encouraged to visit our Guide for Authors for information on article submission.

Best Cited over the last year.

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Bioactive peptides and protein hydrolysates: Research trends and challenges for application as nutraceuticals and functional food ingredients

� 2014 Elsevier Ltd. The past decade has seen a burgeoning of literature on food-derived peptides and protein hydrolysates with diverse biological activities, but to date, empirical and bioinformatics studies have provided primarily in vitro data and limited clinical evidence to justify the development of these bioactive peptides and hydrolysates as nutraceuticals and functional foods for promoting health. Several obstacles must be overcome on the road to commercialization of these products.…

Volume 1, Issue 1, 01 January 2015, Pp 28-37
Eunice C.Y. Li-Chan

Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

© 2016. Phenolic compounds including phenolic acids, flavonoids and proanthocyanidins are widely distributed in plants as a protective mechanism against biotic and abiotic stresses. Fruits, vegetables, grains, spices and herbs are the richest source of dietary polyphenols. High intake of these foods has been linked to lowered risk of most common degenerative and chronic diseases that are known to be caused by oxidative stress. This review intends to summarize briefly recent progress on the…

Volume 8, Issue , 01 April 2016, Pp 33-42
Hua Zhang | Rong Tsao

Progress in natural emulsifiers for utilization in food emulsions

© 2015 Elsevier Ltd. There is growing demand in the food industry for natural ingredients to fabricate 'clean label' products. This article provides a review of recent studies on the identification, characterization, and utilization of natural food-grade emulsifiers, such as proteins, polysaccharides, phospholipids, and saponins. Particular emphasis is given to relating the structural properties of these emulsifiers to their ability to form and stabilize emulsions. The influence of…

Volume 7, Issue , 01 February 2016, Pp 1-6
Bengu Ozturk | David Julian McClements

Yeast interactions in multi-starter wine fermentation

© 2014 Elsevier Ltd. Spontaneous fermentation of grape juice is driven by a complex community of microorganisms, although diffusion of the use of selected strains of Saccharomyces cerevisiae has lead to the simplification of microbial communities in the fermentation process. More recently, there has been a growing interest towards controlled mixed fermentations that use more than one selected yeast strain. This thus aims to improve specific traits, or in general to enhance the complexity and…

Volume 1, Issue 1, 01 January 2015, Pp 1-6
Maurizio Ciani | Francesca Comitini

Novel trans fat replacement strategies

© 2015 Elsevier Ltd. The requirement for removing partially hydrogenated oils (PHOs) in food products by the U.S. Food and Drug Administration (FDA) is challenging the food industry to seek out healthy replacements that do not change the physical and sensory properties of end products. This article reviews novel strategies to structure liquid oils as PHO alternatives. The oil structuring mechanisms of ethylcellulose oleogels, plant-based wax oleogels, and monoglyceride-structured emulsions are…

Volume 7, Issue , 01 February 2016, Pp 27-34
Fan C. Wang | Andrew J. Gravelle | Alexia I. Blake | Alejandro G. Marangoni

Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage

© 2015 Elsevier Ltd. Sensory properties, shelf life, and safety of a majority of fermented foods are determined by the metabolic activity of food fermenting lactic acid bacteria. This communication reviews major metabolic routes of lactic acid bacteria, and indicates how metabolism is influenced by the environmental conditions or manipulated for improved control of food fermentations. Emphasis is placed on homofermentative and heterofermentative metabolism of carbohydrates, organic acids, and…

Volume 2, Issue , 01 April 2015, Pp 106-117
Michael G. Gänzle

Nanostructured delivery systems in food: Latest developments and potential future directions

© 2015 Elsevier Ltd. There is fast progress in research showing evidence for the health benefits of nutraceuticals enrichment facilitated by food nanotechnology. On the other hand, there are accumulating studies showing that the risks involved are manageable. This progress leads to rising regulatory and public acceptance, and to demand for health promoting foods. However these new technologies should not diminish sensory quality, or significantly increase costs, while using only label friendly…

Volume 3, Issue , 01 June 2015, Pp 125-135
Yoav D. Livney

Enzymatic hydrolysis of lignocellulosic biomass: Converting food waste in valuable products

© 2014 Elsevier Ltd. Second generation ethanol production has great potential to be a sustainable reality, especially in Brazil due to the large quantity of sugarcane bagasse encountered as industrial waste. Moreover, this process does not require that food crops are converted into biofuels. Biomass hydrolysis continues to be a bottleneck of the overall process due to the high costs of enzyme production. Therefore, efforts have been taken to make the process more cost-effective with regards to…

Volume 1, Issue 1, 01 January 2015, Pp 44-49
Gabriela Piccolo Maitan-Alfenas | Evan Michael Visser | Valé ria Monteze Guimarães

Zooming into food-associated microbial consortia: A 'cultural' evolution

© 2015 Elsevier Ltd. Foods are complex and dynamic microbial consortia where bacteria, yeasts and fungi can coexist. The advances in the culture-independent analysis of food microbiota have revolutionized the way we study these microbial ecosystems, leading to a 'cultural' evolution. This is not only because we have technically learned to avoid cultivation to study food microbes, but also because our mental approach to food microbiology has changed. We discuss the most recent achievements in…

Volume 2, Issue , 01 April 2015, Pp 43-50
Luca Cocolin | Danilo Ercolini

Natural food pigments and colorants

© 2015 Elsevier Ltd. The natural color of foods is due primarily to carotenoids, anthocyanins, betanin and chlorophylls, either as inherent food constituents or as food or feed additives. These compounds have drawn considerable attention in recent years, not because of their coloring properties, but due to their potential health-promoting effects. Their occurrence and levels in foods, along with the factors that influence the composition, have been widely investigated. Processing effects have…

Volume 7, Issue , 01 February 2016, Pp 20-26
Delia B. Rodriguez-Amaya

Microfluidic emulsification devices: From micrometer insights to large-scale food emulsion production

© 2014 Elsevier Ltd. Microfluidic devices can be used to energy efficiently produce emulsions, and various modes of operation have been suggested in literature, and are summarized in this paper. In general, simultaneous operation of many droplet formation units in parallel is a challenge although considerable progress has been made, leading to forecast equipment dimensions that are realistic for lab-scale, and possibly full scale production. Points of attention are the inter-connectivity…

Volume 3, Issue , 01 June 2015, Pp 33-40
Karin Schroën | Olesya Bliznyuk | Kelly Muijlwijk | Sami Sahin | Claire C. Berton-Carabin

Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems

© 2014. Many important nutraceuticals have poor oral bioavailability, which greatly lowers their efficacy as health-promoting agents. Engineered nanoparticles (ENs) can be used to fabricate delivery systems that improve oral bioavailability through a number of mechanisms: increasing nutraceutical stability in foods and the gastrointestinal tract (GIT); enhancing nutraceutical solubility in intestinal fluids; facilitating nutraceutical absorption by GIT; and decreasing first-pass metabolism in…

Volume 2, Issue , 01 April 2015, Pp 14-19
Mingfei Yao | David Julian McClements | Hang Xiao

Clinical evidence on potential health benefits of berries

© 2015 Elsevier Ltd. Recent clinical evidence indicates potential of berry-rich diet in controlling the risk of chronic diseases. Acute consumption of berries ameliorates postprandial glycemic response, improves profile of circulating inflammatory markers and increases antioxidative capacity of plasma. Long-term intake of berries and berry products may improve plasma lipid profile, reduce chronic inflammation and support cardiovascular health, especially in population with baseline metabolic…

Volume 2, Issue , 01 April 2015, Pp 36-42
Baoru Yang | Maaria Kortesniemi

Novel functional food ingredients from marine sources

© 2015 Elsevier Ltd. The consumption of aquatic food has globally increased in recent decades, as a result of better understanding of their health benefits and the good image of seafood among consumers. Due to the wide range of their living environments, marine organisms have developed unique properties and bioactive compounds compared to terrestrial sources. The importance of functional food ingredients has been well recognized in connection with health promotion, disease risk reduction and…

Volume 2, Issue , 01 April 2015, Pp 123-129
Fereidoon Shahidi | Priyatharini Ambigaipalan

Antimicrobial antagonists against food pathogens: A bacteriocin perspective

© 2015 Elsevier Ltd. Efforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences and the use of in silico gene mining tools have revealed novel bacteriocin gene clusters that would otherwise have been overlooked. Furthermore, synthetic biology and bioengineering-based approaches are allowing scientists to harness…

Volume 2, Issue , 01 April 2015, Pp 51-57
Paula M. O'Connor | R. Paul Ross | Colin Hill | Paul D. Cotter

Edible films and coatings containing bioactives

© 2015. Edible films and coatings are promising systems to be used as active ingredient carriers. As they can be consider both a packaging and a food component, they have to fulfill specific requirements: good sensory attributes, high barrier and mechanical properties, biochemical, physicochemical, and microbial stability, safety, non-polluting nature, simple technology and low raw material and processing cost. The addition of bioactive compounds and additives contributes to achieve these…

Volume 5, Issue , 01 October 2015, Pp 86-92
Pablo R. Salgado | Cristian M. Ortiz | Yanina S. Musso | Luciana Di Giorgio | Adriana N. Mauri

Definition of food quality by NMR-based foodomics

© 2015 Elsevier Ltd. Quality definition of food includes several complex factors like physical, compositional and microbial features, modifications induced by technological processes or storage, nutritional value and safety. Foodomics is a holistic approach applying omics technologies to observe food along the entire production/consumption chain. In the present review, we present key applications of nuclear magnetic resonance in foodomics described in the 2012-2015 period, in the quest for…

Volume 4, Issue , 01 August 2015, Pp 99-104
Alessia Trimigno | Flaminia Cesare Marincola | Nicolò Dellarosa | Gianfranco Picone | Luca Laghi

Prospects for the management of type 2 diabetes using food protein-derived peptides with dipeptidyl peptidase IV (DPP-IV) inhibitory activity

© 2016 Elsevier Ltd. Since drug based inhibition of dipeptidyl peptidase IV (DPP-IV) is employed in type 2 (T2D) diabetes therapy, food protein hydrolysates which inhibit DPP-IV may also have potential in the management of T2D. Specific peptide motifs, consisting of an N-terminal Trp and/or a Pro at position 2, have been associated with relatively potent inhibition of DPP-IV. Different modes of inhibition which may, or may not, involve the active site of DPP-IV have been identified. Animal…

Volume 8, Issue , 01 April 2016, Pp 19-24
Alice B. Nongonierma | Richard J. FitzGerald

Enhancing nutraceutical bioavailability through food matrix design

© 2014 Elsevier Ltd. Recent advances in the design of food matrices to improve the bioavailability of bioactive food components, such as nutraceuticals and vitamins, are reviewed. Nutraceuticals may be isolated from their natural origin and then incorporated into functional food products as functional ingredients. In this case, specially designed colloidal delivery systems are often needed to improve their dispersibility, stability, food compatibility, and bioavailability. Alternatively,…

Volume 4, Issue , 01 August 2015, Pp 1-6
David Julian McClements

Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

© 2015 Elsevier Ltd. Fat crystal network plays a key role in the development of specific structure with desired physical, textural and sensorial properties of most lipid-based food products that are consumed on a regular basis. Therefore, a fundamental understanding of this phenomenon is necessary to assist food researchers to characterize the properties of food products and optimize the processing parameters in order to control the characteristics of final products as well as to lay a platform…

Volume 3, Issue , 01 June 2015, Pp 65-70
Ashok R. Patel | Koen Dewettinck

Multisensory processes in flavour perception and their influence on food choice

© 2015 Elsevier Ltd. Although food flavours are composed of distinct sensory properties - odours and tastes primarily - there is ample evidence that these properties are not perceived independently. Interactions between flavour qualities can be seen as reflecting repeated joint experience with those qualities. As a consequence, odours take on the properties of tastes, both perceptual and hedonic. Understanding these processes provides insight into the ways in which consumers perceive flavours,…

Volume 3, Issue , 01 June 2015, Pp 47-52
John Prescott

Bran bioprocessing for enhanced functional properties

© 2014 Elsevier Ltd. Bran is the nutritious outer layer of the cereal grain, too often discarded during milling, since its use in the food industry poses several technological problems. However, bran provides dietary fiber and many different bioactive substances, including phenolic compounds, which can exert a beneficial effect on human health. The biological value of bran can also be enhanced by different processing techniques, while at the same time also improving some of the technological…

Volume 1, Issue 1, 01 January 2015, Pp 50-55
Rossana Coda | Kati Katina | Carlo G. Rizzello

Climate change and mycotoxigenic fungi: Impacts on mycotoxin production

© 2015 Elsevier Ltd. There is interest in the impacts that climate change (CC) factors will have on the infection of staple food commodities by fungal diseases pre-harvest and by spoilage fungi post-harvest and the possible contamination with mycotoxins. It is essential to examine the effect of three-way interactions between elevated CO 2 (350ppm versus 650-1200ppm), temperature increases (+2-+5°C) and drought stress on growth/mycotoxin production by key spoilage fungi in staple food…

Volume 5, Issue , 01 October 2015, Pp 99-104
Ángel Medina | Alicia Rodríguez | Naresh Magan

Aspects of food structures in the digestive tract

© 2015. Food structures play an important role in the digestion of food and the delivery of nutrients. The knowledge of the disintegration of food structures during processing in the gastro-intestinal tract is useful for structure design in food products. Recent studies on the disintegration of food structures in solid foods during oral processing and gastric digestion are reviewed. The studies in both natural food and processing model food gels highlighted the significant impact of structure…

Volume 3, Issue , 01 June 2015, Pp 85-93
Harjinder Singh | Aiqian Ye | Maria J. Ferrua

Genomics tools in microbial food safety

© 2015 Elsevier Ltd. Genomics tools, and specifically whole-genome sequencing (WGS) methods, are rapidly transforming food safety, specifically through improved outbreak detection. In the U.S., whole genome sequencing of all human clinical Listeria monocytogenes isolates has been performed since 2013; isolates from foods and food processing plants obtained by regulatory agencies are also routinely characterized by WGS. Routine application of WGS appears to increase the number of listeriosis…

Volume 4, Issue , 01 August 2015, Pp 105-110
Matthew J. Stasiewicz | Henk C. den Bakker | Martin Wiedmann