In connection with IFST’s change of publishing partner – moving to Oxford University Press (OUP), we are also launching a new journal in January 2025.
Translational Food Sciences (TFS) will be a fully open access journal promoting near market food research from all background and disciplines relevant to food, pursued in a rigorous, practical, applied go-to-market manner, and will be Edited by Professor Niall W. G. Young.
Click here to visit the TFS website on Oxford University Press.
Translational Food Sciences will publish applied, near-market, commercially exploitable food research engaging all aspects and disciplines within the food sphere. Embracing this broad palate, Translational Food Sciences, will focus on driving genuine progress for food via novel technologies, new agri-food systems, new extraction processes, food societal trends, consumer interaction with foods. A feature of Translational Food Sciences will be our viewpoint pieces: founded within science but showcasing and covering topical food matters, these will contribute to food debate and influence regulatory and policy decision makers.
The Journal will consider for publication original submissions as well as transfers from its sibling journal, International Journal of Food Science & Technology.
All IFST members will receive a discount of 20% on the Article Processing Charge (APC) to submit to Translational Food Sciences.
Specifically, the areas of our scope cover:
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Food Composition: Ingredients – traditional, natural, and novel; Relationship to physical structure, functionality, and sensory perception; Nano sized entities – persistent vs transience
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Food Nutrition: Nutritional availability / accessibility; Nutrient / anti-nutrient impact, aging and wellbeing; Impact on health; Personalised nutrition; Gut health-microbiome; Gut hormone consumption - health
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Food Processing: Impact of Extrusion (HME vs LME); Aquaponics; Hydroponics; Upcycled food; Hybrid food; 3D / 4D printing; Marine harvesting; Vertical farming; Reaction flavours; Precision fermentation; Enzymatic engineered entities
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Food Sustainability: Food from valorised side streams; Upcycled food; Life Cycle Analysis (LCA) and impact; Downstream and upstream considerations; Net Zero; Carbon footprint; Zero waste
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Food Safety: Food protection in plant-based / hybrid foods; Shelf life (control of / extension of); Allergens / Allergenicity; Toxicology; Microplastics (detection of / effect of / removal of); food labelling; use of aptamers (detection / inhibiting food spoilage), Process Control, Traceability
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Food Sensory: Texture possibilities (descriptor discovery and alignment); Guiding food processing / formulation; Hybrid ingredients (structure and taste implications); 4D ingredients (can they deliver mouthfeel / eating experience); Neuroscience (playing with the brain via food); VR and AR as part of sensory sciences
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Food Policy and Legislation: Impact on food application; Regulation of side stream valorised materials; Upcycled Food; Cell-based Food; Enzymes and in-situ processors; Novel Food triggering – or not; GRAS, Food Quality Management
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Food Impact: Consumer studies; Anthropological perspectives
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Food Packaging: New materials, sustainability, food-packaging interactions, edible packaging
Translational Food Sciences encourages submissions to demonstrate how new technologies or ingredient materials outlined in the scope elements above can be incorporated into foods and further understanding of use in applied systems and their impact and reception on consumers. Authors are reminded to comply with author guidelines and use recent (within the last 3 years) references to support and underpin their research as much as possible.
Translational Food Sciences will not consider articles pertaining to clinical or molecular nutrition. Novel process optimisation or product development will be considered.