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:
The views of experts on current advances in food science in a clear and readable form.
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.

Reviews
Editorial Overview

Editor-in-Chief
A.G. Marangoni, PhD
University of Guelph Department of Food Science, Guelph, Ontario, Canada Email A.G. Marangoni, PhD
A. Sant'Ana
State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, BrazilEmail A. Sant'Ana
Editorial Board Members
Rotimi Aluko
University of Manitoba, Winnipeg, Manitoba, Canada
Francisco Javier Cabañes
Autonomous University of Barcelona, Barcelona, Spain
Francesco Capozzi
University of Bologna Food Science Campus, Cesena, Italy
Jianshe Chen
Zhejiang Gongshang University, Hangzhou, China
Alejandro Cifuentes
Alejandro Cifuentes
Spanish Scientific Research Council, Madrid, Spain
Luca Cocolin
University of Turin Department of Agriculture Forestry and Food, Torino, Italy
Marina Copetti
Federal University of Santa Maria, SANTA MARIA, Brazil
Daniel Cozzolino
CQUniversity Australia, North Rockhampton, Queensland, Australia
Rosiane L. Cunha
State University of Campinas, Campinas, São Paulo, Brazil
Atin Datta
CFSAN/FDA, Laurel, Maryland, United States
Bruno De Meulenaer
Ghent University, Gent, Belgium
Stephanie Dungan
University of California Davis, Davis, California, United States
Danilo Ercolini
University of Naples Federico II, Napoli, Italy
Pasquale Ferranti
University of Naples Federico II, Napoli, Italy
Peter Fryer
University of Birmingham, Birmingham, United Kingdom
Mike Gidley
Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia
Daniel Granato
Natural Resources Institute Finland, HELSINKI, Finland
Chi-Tang Ho
Rutgers University Department of Food Science, New Brunswick, New Jersey, United States
Kostas Koutsoumanis
Aristotle University of Thessaloniki, Thessaloniki, Greece
Marciane Magnani
Paraiba Federal University, João Pesooa, Brazil
Sonia Marin
University of Lleida, Lleida, Spain
Herbert Meiselman
Herb Meiselman Training and Consulting, Massachusetts, United States
Jara Pérez-Jiménez
Institute of Science and Technology Food and Nutrition, Madrid, Spain
Fernando Pérez-Rodríguez
University of Cordoba, Cordoba, Spain
Hosahalli Ramaswamy
McGill University Department of Food Science and Agricultural Chemistry, Sainte-Anne-de-Bellevue, Quebec, Canada
Andreas Schieber
University of Bonn, Bonn, Germany
Rosane Schwan
Federal University of Lavras, LAVRAS, Brazil
Marta Taniwaki
Institute of Food Technology, CAMPINAS, Brazil
Fidel Toldrá
Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Paterna (Valencia), Spain
Ruud Van der Sman
Ruud Van der Sman
Wageningen University and Research Food and Biobased Research, Wageningen, Netherlands
Paula Varela
Nofima AS As, Ås, Norway