Food Chemistry has an open access mirror Food Chemistry: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review.
The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry.
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
Topics include: 
– Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; 
– Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; 
– Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; 
– Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; 
–Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate. 
Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered. 

Research papers
Review articles
Short communications
Viewpoints 
Letters to the Editor

Editor-in-Chief
Dr. Paul Finglas
Quadram Institute Bioscience, NR4 7UA, Norwich, United Kingdom
Editor-in-Chief Emeritus
Professor Gordon Birch
University of Reading Department of Food and Nutritional Sciences, PO Box 217 Whiteknights, RG6 6AF, Reading, United Kingdom
Editorial Office
Contact for non-technical queries: Mélanie Lowie
EuroFIR AISBL, Brussels, Belgium
Editors
Dr. Siân Astley
EuroFIR AISBL, Brussels, Belgium
Dr. Dimitris Charalampopoulos
University of Reading, Reading, United Kingdom
Dr. J. Stephen Elmore
University of Reading, Reading, United Kingdom
Professor Laurence Melton
The University of Auckland, Auckland, New Zealand
Professor Kazuo Miyashita
Hokkaido University, Faculty of Fisheries Sciences, Department Bioresources Chemistry, Hakodate, Japan
Professor John Van Camp
Ghent University, Gent, Belgium
Professor Ronald E. Wrolstad
Oregon State University, Corvallis, Oregon, United States
Associate Editors
Professor Cesarettin Alasalvar
TUBITAK Marmara Research Centre Food Institute, Gebze, Turkey
Dr. Carlos Álvarez García
Teagasc Food Research Centre Ashtown, Dublin, Ireland
Dr. Edna Regina Amante
Federal University of Santa Catarina, Florianópolis, Brazil
Assist. Prof. Nandika Priyantha Bandara
Dalhousie University Department of Plant Food and Environmental Sciences, Truro, Nova Scotia, Canada
Dr. Krzysztof Buksa
University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Kraków, Poland
Dr. Beatriz Cabanillas
12th of October Hospital Research Institute, Madrid, Spain
Dr. Isabel Castanheira
National Institute of Health Doctor Ricardo Jorge, Lisboa, Portugal
Prof. Dr. Vural Gökmen
Hacettepe University, Ankara, Turkey
Prof. Dr. Daniel Granato
Natural Resources Institute Finland, HELSINKI, Finland
Dr. Francisco Hidalgo
Fat Institute, Sevilla, Spain
Dr. Melvin Holmes
University of Leeds School of Food Science and Nutrition, Leeds, United Kingdom
Professor Amin Ismail
Universiti Putra Malaysia Faculty of Medicine and Health Sciences, Serdang, Malaysia
Dr. Paul Kilmartin
The University of Auckland, Auckland, New Zealand
Professor Ron Pegg
The University of Georgia, Athens, Georgia, United States
Professor Dongxiao Sun-Waterhouse
South China University of Technology, Guangzhou, China
Professor Peng Zhou
Jiangnan University, Wuxi, Jiangsu, China
Editorial Board Members
Dr. Rotimi Aluko
University of Manitoba, Winnipeg, Manitoba, Canada
Professor Ryszard Amarowicz
Institute of Animal Reproduction and Food Research PAS, Olsztyn, Poland
Dr. Paula Andrade
University of Porto, Porto, Portugal
Dr. Skelte Anema
Fonterra Research and Development Centre, Palmerston North, New Zealand
Professor Marco Arlorio
University of Eastern Piedmont, Vercelli, Italy
Professor Joseph H. Banoub
Fisheries and Oceans Canada Newfoundland and Labrador Region, St John's, Newfoundland and Labrador, Canada
Dr. João Barreira
Polytechnic Institute of Bragança, Braganca, Portugal
Professor Maurizio Battino
Polytechnic University of Marche Department of Specialised Clinical Sciences and Odontostomatology, Ancona, Italy
Dr. John Beaulieu
USDA-ARS Southern Regional Research Center, New Orleans, Louisiana, United States
Prof. Dr. R.G. Berger
Leibniz University Hanover, Hannover, Germany
Dr. Trust Beta
University of Manitoba, Winnipeg, Manitoba, Canada
Assoc. Professor Mirko Betti
University of Alberta, Edmonton, Alberta, Canada
Dr. Alessandra Miranda Cabral
Federal University of Rio Grande do Norte, Natal, Brazil
Dr. Yeming Chen
Jiangnan University, Wuxi, Jiangsu, China
Dr. Lisa Dean
North Carolina State University, Raleigh, North Carolina, United States
Dr. Bruno Fedrizzi
The University of Auckland, Auckland, New Zealand
Professor Mike Gidley
Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia
Assist. Prof. Owen Jones
Purdue University, West Lafayette, Indiana, United States
Professor Mun Yhung Jung
Woosuk University Department of Food Science and Biotechnology, Wanju-gun, Korea, Republic of
Dr. Jungmin Lee
USDA-ARS Horticultural Crops Research Unit, Parma, Idaho, United States
Dr. Mei Lu
University of Nebraska-Lincoln, Lincoln, Nebraska, United States
Assist. Prof. Ashkan Madadlou
INRA Rennes Centre, Rennes, France
Professor Mohamed Mathlouthi
Reims Champagne-Ardenne University, Reims, France
Dr. S. Porretta
Experimental Station for Food Preservation Industry, Parma, Italy
Dr. Predrag Putnik
University of Zagreb Department of Food Engineering, Zagreb, Croatia
Professor Patrizia Rubiolo
University of Turin, Torino, Italy
Dr. Fereidoon Shahidi
Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada
Professor Jae-Han Shim
Chonnam National University, Gwangju, Korea, Republic of
Dr. Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain
Dr. Rong Tsao
Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada
Dr. Jianbo Xiao
University of Macau, Taipa, Macao
Professor Varoujan Yaylayan
McGill University Department of Food Science and Agricultural Chemistry, Sainte-Anne-de-Bellevue, Quebec, Canada
Dr. Bao Yongping
University of East Anglia, Norwich, United Kingdom
Professor Lucy Yu
University of Maryland at College Park, Baltimore, Maryland, United States
Dr. Reinhard Zeleny
European Commission Joint Research Centre, Brussels, Belgium
Dr. Ying Joy Zhong
DuPont Company, Olathe, Kansas, United States
Professor Dayong Zhou
Dalian Polytechnic University, Dalian, China