Food Chemistry International

Welcome to Food Chemistry International (FCI)! Food chemistry is one branch of chemistry in everyday life. As a newly established journal, FCI is dedicated to meeting the challenges of tomorrow by serving as a reputable platform of knowledge exchange in the field of food chemistry and human health. We believe that integrating cutting-edge research from across the globe can inspire interdisciplinary discussions and lead to solutions for growing concerns surrounding the global food landscape today. Food chemistry remains an essential scientific subject for our understanding of chemical processes in foods and connections between diet and health. For the past centuries, our understanding of the changes of food quality and safety during storage and processing, as well as the role of food in human health has continued to grow exponentially. From Antoine Lavoisier's discovery of nutrients as energy fuel in metabolism during the 18th Century, to Justus von Liebig's study of food as basic elements in the early 20th Century, it is undeniable that food chemistry has made an irreplaceable contribution to humanity. FCI aims to carry the same spirit of innovation in adapting to the future. Today, the risk of overpopulation places a heavy strain on the world's natural resources like water, land and energy, which are already becoming decreasingly accessible. Climate change can also compound the issue of food shortage due to the detrimental effects of temperature fluctuations on crops and agriculture. Consequently, there is an urgency to investigate the scientific and technological issues related to food systems under these circumstances. On the other hand, people's lifestyle habits also continue to evolve with globalization and modernization. Effects of unhealthy dietary patterns on developing health complications such as cardiovascular diseases, stroke and diabetes are undeniable. According to the International Agency for Research on Cancer, the number of cancer incidences is also projected to increase by 77% in 2050, compared to 2022. Food chemistry research can provide a much-needed insight into modern-day foods and prevalent disease states. Altogether, FCI hopes to unite scientific progress in addressing the vision and missions of United Nations Sustainable Development Goals, including: (No. 2) Zero Hunger, (No. 3) Good Health and Well-being, (No. 11) Sustainable Cities and Communities, (No. 12) Responsible Consumption and Production, (No. 13) Climate Change, and many more. FCI welcomes publications of research, reviews and perspectives in areas including, but not limited to: (1) Composition of foods; (2) Chemical changes in foods; (3) Food additives; (4) Food contaminants and toxicology; (5) Nutritional biochemistry; (6) Food processing technology; (7) Postharvest and storage; (7) Flavor and aroma chemistry; (8) Functional foods and nutraceuticals; (9) Food packaging; (10) Analytical techniques; and (11) Nanotechnology, biotechnology and artificial intelligence for food science. By also publishing special issues highlighting recent trends and critical topics surrounding food chemistry, FCI hopes to facilitate scientific discoveries as gateways to translatable solutions for the community. Integrity, excellence and transparency are rooted in the heart of our operations at FCI. We are committed to ensuring fairness and objectivity at every step of our publication process. Our editorial board comprises of leading scientists and scholars who have contributed greatly to their respective fields of expertise and hold respectable reputations of intellectual honesty throughout their careers. We are pleased to introduce the members of the Editorial Board. The Editors-in-Chief team include Fang Chen, Zhen-Yu Chen and Xiaoyan Zhao. Dr. Fang Chen is a professor in the College of Food Science and Nutritional Engineering at the China Agricultural University. Her research includes food chemistry, food nutrition and food toxicology. Dr. Zhen-Yu Chen is a professor in the School of Life Sciences at The Chinese University of Hong Kong. His research expertise includes food chemistry and nutritional biochemistry. Dr. Xiaoyan Zhao is a researcher at the Beijing Academy of Agriculture and Forestry Sciences in the Institute of Agri-food Processing and Nutrition. Her interests and research expertise encompasses the processing, storage, preservation, and quality control of agricultural products. We also would like to introduce the expert team of Co-editors-in-chief: Dr. Beraat Özçelik from Istanbul Technical University, Turkey; Dr. Danijela Bursać Kovačević from University of Zagreb, Croatia; Dr. Mauricio A. Rostagno from Universidade Estadual de Campinas, Brazil; Dr. Tuba Esatbeyoglu from Leibniz Universität Hannover, Germany; Dr. Yu Wang from University of Florida, USA; Dr. Mingfu Wang from Shenzhen University, China; Dr. Baiyi Lu from Zhejiang University, China; Dr. Chong-De Sun from Zhejiang University, China, and Dr. Zhaojun Wei from North Minzu University, China. Moreover, our editorial team consists of Associate Editors, Deputy Editor, Managing Editor, Assistant Editors, and Editorial Board Members from 35 countries and regions. They are all internationally recognized experts in their fields. FCI also believes in the equal accessibility of science and research advancements for all. Hence, FCI embraces open-access publishing, which can encourage interdisciplinary collaborations within the wider scientific community. Through this editorial remark, we hope to set the tone for the journal, solidifying our pledge to advancing food chemistry and related disciplines. Whether as prospective authors, reviewers, or readers, FCI would like to extend a warm invitation to all, as we embark on this journey of discovery, innovation and global impact. Seeking solutions to critical global issues may feel like an uphill battle, but history has shown us the power of perseverance and collective effort in science for a better tomorrow. The authors declare no conflicts of interest.