International Journal of Food Chemistry is an international peer-reviewed, open access journal which aims to provide rapid publication of articles relating to food chemistry research. The scope of relevant topics includes chemical composition, structure, properties and chemical changes in food processing and storage, and the effects of these changes on food quality and safety. Original research, technical articles and reviews across the whole scope and up-to-date original research articles are welcomed to publish in this journal.

The topics related to this journal include but are not limited to:

Guidelines for preparing your manuscript can be found in the Manuscript Preparation Guidelines. Once your manuscript is ready, you may proceed to the Submission page to complete the process.