Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.

Editor-in-Chief:
Qixin Zhong, Dept. of Food Science and Technology, University of Tennessee, Knoxville, TN, USA
Associate Editors:
John Brady, Dept. of Food Science, Cornell University, Ithaca, NY, USA
Vassilis Kontogiorgos, School of Agriculture and Food Sciences, University of Queensland, Australia
Erik van der Linden, Food Physics Group, Agrotechnology and Food Sciences Group, Wageningen University, The Netherlands
Richard Ludescher, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
Michael Rogers, University of Guelph, Guelph, Ontario, Canada
Chuan-he Tang, Department of Food Science & Technology, South China University of Technology, Guangzhou, China
Editorial board:
Jose M. Aguilera,* Pontificia Universidad Catolica de Chile, Santiago, Chile
Alireza Abbaspourrad, Cornell University, Ithaca, NY, USA
Bhesh Bhandari,* University of Queensland, Brisbane, Australia
Richard J. Bingham, University of Huddersfield, Huddersfield, UK
Attilio Cesàro, University of Trieste, Trieste TS, Italy
Maria Corradini, University of Massachusetts, Amherst, MA, USA
John Coupland,* Pennsylvania State University, University Park, PA, USA
Srinivasan Damodaran,* University of Wisconsin, Madison, WI, USA
Andreas Hahn, University of Hanover, Hannover, Germany
Richard Hartel,* University of Wisconsin, Madison, WI, USA
Dietrich Knorr,* Berlin University of Technology, Germany
Anne-Marie Hermansson,* SIK The Swedish Institute for Food and Biotechnology, Goeteborg, Sweden
Shinya Ikeda, University of Wisconsin, Madison, WI, USA
Owen Jones, Purdue University, West Lafayette, IN, USA
Uri Lesmes, The Technion, Israel Institute of Technology, Haifa, Israel
Yoav D. Livney, The Technion, Israel Institute of Technology, Haifa, Israel
Simon Loveday, Massey University, Palmerston North, New Zealand
Alejandro Marangoni,* University of Guelph, Canada
David Julian McClements,* University of Massachusetts, Amherst, MA, USA
Gordon Morris, University of Huddersfield, Huddersfield, UK
Ashok Patel, Guangdong Technion Israel Institute of Technology, Shantou, Guangdong, P.R. China
Jens Risbo, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
Christos Ritzoulis, Alexander Technological Educational Institute of Thessaloniki (ATEITH), Sindos, Greece
Harjinder Singh,* Massey University, New Zealand
Paul Takhistov, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
César Vega, Mars, Inc. McLean, VA, USA
Rob Vreeker, Unilever Research and Development—Vlaardingen, The Netherlands
Keith W. Waldron, Institute of Food Research, Norwich Research Park, Norwich, UK
Jochen Weiss,* University of Hohenheim, Stuttgart, Germany
Peter Wilde,* Institute of Food Research, Norwich, UK
Tao Wu, Nanjing Agricultural University, Nanjing, China
Gregory Ziegler,* Pennsylvania State University, University Park, PA, USA
*This member also serves as an advisor to the journal