Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: 
Biochemical, biophysical and biological properties of foods, ingredients, and components
Mechanism of functional foods and ingredients including both novel and traditional fermented foods
Genetic, and cellular and molecular biology germane to food production and processing
Foodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humans
Biomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additives
Application of novel technology to foods.

Research Articles
Review Articles
Short Communications

Editors-in-Chief
Jian Chen
Jiangnan University, Wuxi, Jiangsu, China
Joe Regenstein
Cornell University, Ithaca, NY, United States
Assistant Editor
Wenyuan Jin
State Key Laboratory of Food Science & Technology, Wuxi, China
Managing Editor
Yue Zhou
State Key Laboratory of Food Science & Technology, Wuxi, China
Receiving Editor
Bo Jiang
Jiangnan University, Wuxi, Jiangsu, China
Associate Editors
Lutz Fischer
University of Hohenheim, Stuttgart, Germany
John Muyonga
Makerere University, Kampala, Uganda
Fatih Özogul
Cukurova University, Adana, Turkey
Hyun Park
Korea University College of Life Sciences and Biotechnology, Seongbuk-gu, Korea, Republic of
Youling Xiong
University of Kentucky, Lexington, Kentucky, United States
Peng Zhou, PhD
Jiangnan University, Wuxi, Jiangsu, China
Editorial Board Members
Shuji Adachi
Kyoto University, Kyoto, Japan
Feng Chen
Clemson University, Clemson, South Carolina, United States
Hongda Chen
US Department of Agriculture, Washington, District of Columbia, United States
Wei Chen
Jiangnan University School of Food Science and Technology, Wuxi, China
Yong Q. Chen
Wake Forest University School of Medicine, Winston-Salem, North Carolina, United States
Steve Cui
Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada
Joshua Gong
Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, ON, Canada
Zhengyu Jin
Jiangnan University, Wuxi, Jiangsu, China
Theodore P. Labuza
University of Minnesota Department of Food Science and Nutrition, Saint Paul, Minnesota, United States
Byong Lee
McGill University, Montréal, Quebec, Canada
Lin Li
South China University of Technology, Guangzhou, China
Yin Li
Chinese Academy of Sciences, Beijing, China
Katia Liburdi
University of Tuscia, Viterbo, Italy
Mengshi Lin
University of Missouri, Columbia, Missouri, United States
Yoshinori Mine
University of Guelph, Guelph, Ontario, Canada
Arjan Narbad
Quadram Institute Bioscience, Norwich, United Kingdom
George-John Nychas
Agricultural University of Athens Department of Food Science and Technology, Athens, Greece
V. Prakash
Central Food Technological Research Institute CSIR, Mysore, India
Tanaboon Sajjaanantakul
Kasetsart University, Bangkok, Thailand
Anderson de Souza Sant'Ana
State University of Campinas Faculty of Food Engineering, Campinas, São Paulo, Brazil
Fereidoon Shahidi
Memorial University of Newfoundland Department of Biochemistry, St John's, Newfoundland and Labrador, Canada
Mingfu Wang
University of Hong Kong School of Biological Sciences, Hong Kong, Hong Kong
Hang Xiao
University of Massachusetts Amherst Department of Food Science, Amherst, Massachusetts, United States
Mingyong Xie
Nanchang University, Nanchang, China