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

IMPACT FACTOR: 3.734
5-Year Impact Factor: 3.734
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.

Reviews

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

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

Progress in natural emulsifiers for utilization in food emulsions

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

Yeast interactions in multi-starter wine fermentation

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

Natural food pigments and colorants

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

Novel trans fat replacement strategies

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

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

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

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

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

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

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

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

Antimicrobial antagonists against food pathogens: A bacteriocin perspective

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

Enhancing nutraceutical bioavailability through food matrix design

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

Edible films and coatings containing bioactives

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

Clinical evidence on potential health benefits of berries

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

Novel functional food ingredients from marine sources

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

Definition of food quality by NMR-based foodomics

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

Bran bioprocessing for enhanced functional properties

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

Multisensory processes in flavour perception and their influence on food choice

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

Aspects of food structures in the digestive tract

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

Food authentication: state of the art and prospects

Volume 10, Issue , 01 August 2016, Pp 22-31
Georgios P. Danezis | Aristidis S. Tsagkaris | Vladimir Brusic | Constantinos A. Georgiou