The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
Features:
• Original research
• Short communications
• Critical reviews
• Study reviews
• Commentaries
Research Areas Include:
• New and rapid methods of analyses
• Nutrient, bioactive non-nutrient and anti-nutrient data
• Data on wild and under-utilized foods, including intra-varietal differences
• Computer technology and information systems theory directly relating to food composition database development, management, and utilization
• Processes of development and selection of single-value entries for food composition tables
• Quality control procedures and standard reference materials for use in the assay of food components
• Statistical and mathematical manipulations involved with the preparation and utilization of food composition data

Original Research Articles
Short Communications 
Reviews

Editor-in-Chief
Dr. J. Stephen Elmore, PhD
University of Reading, Reading, United Kingdom
Assistant Editor
Dr. Charlène Girardot
Consulting and Founding Editor
Dr. Kent Stewart
University of Texas System, Austin, Texas, United States
Editors
Dr. Francisco J. Barba, PhD
University of Valencia Faculty of Pharmacy, Burjassot, Spain
Dr. Luke Bell
University of Reading, Reading, United Kingdom
Prof. Dr. Fook Yee Chye
Universiti Malaysia Sabah Faculty of Food Science and Nutrition, Kota Kinabalu, Malaysia
Dr. Ayodele Rotimi Ipeaiyeda, B.Sc, M.Sc, Ph.D
University of Ibadan, Ibadan, Nigeria
Dr. Percy Onianwa
University of Ibadan, Ibadan, Nigeria
Dr. Katherine Phillips
Virginia Polytechnic Institute and State University, Blacksburg, Virginia, United States
Editorial Board Members
Dr. Agostinho Almeida, PharmD, PhD
University of Porto, Porto, Portugal
Dr. Jaime Amaya-Farfán
State University of Campinas Department of Food and Nutrition, CAMPINAS, Brazil
Dr. Lillian Bouçada de Barros
Polytechnic Institute of Bragança, Braganca, Portugal
Dr. Dalene de Beer, PhD, Pr. Sci. Nat.
ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa
Professor Marimar Campo
University of Zaragoza, Zaragoza, Spain
Dr. Emma Cantos-Villar
Andalusian Institute of Agrarian Fishing Food Investigation and Ecological Production Rancho de la Merced Center, Jerez de la Frontera, Spain
Dr. Carlos Cardoso
Portuguese Institute for the Sea and Atmosphere, Lisboa, Portugal
Dr. Isabel Castanheira
National Institute of Health Doctor Ricardo Jorge, Lisboa, Portugal
Dr. Catherine Champagne
Louisiana State University System, Baton Rouge, Louisiana, United States
Dr. Renan Chisté
Federal University of Para Institute of Technology, Belém, Pará, Brazil
Dr. Daniel Cozzolino
CQUniversity Australia, North Rockhampton, Queensland, Australia
Professor Carlos Díaz Romero
University of La Laguna Faculty of Chemistry, Santa Cruz de Tenerife, Spain
Dr. Montserrat Dueñas Patón
University of Salamanca, Salamanca, Spain
Dr. Gyebi Duodu
University of Pretoria, Pretoria, South Africa
Professor Nour-Eddine Es-Safi
Mohammed V University of Rabat, Rabat, Morocco
Professor Tullia Gallina Toschi, PhD
University of Bologna, Bologna, Italy
Prof. Dr. Vural Gökmen
Hacettepe University, Ankara, Turkey
Dr. Mónica González
Autonomous University of Madrid, Madrid, Spain
Dr. José Luis Guil-Guerrero
University of Almeria, Almeria, Spain
Prof. Dr. Cüneyt Güler
Mersin University, Mersin, Turkey
Dr. Jean-François Hausman
Luxembourg Institute of Science and Technology, Esch-Sur-Alzette, Luxembourg
Dr. David Haytowitz
USDA-ARS Beltsville Human Nutrition Research Center, Beltsville, Maryland, United States
Dr. Dámaso Hornero-Méndez
Fat Institute Department of Food Phytochemistry, Seville, Spain
Dr. Paul Hulshof
Wageningen University, Wageningen, Netherlands
Dr. Lenka Husáková, PhD
University of Pardubice, Pardubice, Czech Republic
Dr. Venkatesh Iyengar
Biomineral Sciences International Inc, Bethesda, Maryland, United States
Dr. Paul van Jaarsveld, PhD
South African Medical Research Council, Tygerberg, South Africa
Dr. Jette Jakobsen
National Food Institute, Søborg, Denmark
Dr. John Klensin
Dr. Harriet Kuhnlein
McGill University, Montréal, Quebec, Canada
Dr. Jungmin Lee
USDA-ARS Horticultural Crops Research Unit, Parma, Idaho, United States
Dr. Lilian Mariutti
State University of Campinas, Campinas, São Paulo, Brazil
Dr. Antonio J. Meléndez-Martínez
University of Seville, Sevilla, Spain
Dr. Byungrok Min
University of Maryland Eastern Shore, Princess Anne, Maryland, United States
Dr. Michael Netzel
University of Queensland, Brisbane, Queensland, Australia
Dr. Pamela Pehrsson, PhD
USDA-ARS Nutrient Data Laboratory, Beltsville, Maryland, United States
Dr. Janka Porubska
Dr. Donatella Restuccia
University of Calabria, Cosenza, Italy
Dr. Eliseu Rodrigues
Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Dr. Ralf Martin Schweiggert
University of Hohenheim, Stuttgart, Germany
Dr. Dil Thavarajah, PhD
Clemson University, Clemson, South Carolina, United States
Dr. Wayne Wolf
USDA-ARS Food Composition and Methods Development Laboratory, Beltsville, Maryland, United States