Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. This international journal covers fundamental and applied research, including:

• Food - Health and Nutrition: Human and animal nutrition. Enhancing health with functional foods, nutraceuticals or food supplementation. Testing, including clinical tests, model animals, and in vitro testing systems.
• Food Science and Technology: Development, production and processing of human and animal food beverages. Measurement of food and ingredient functionalities.
• Biotechnology: Applications of biotechnology to plants, animals and microorganisms as they relate to agriculture, food production and processing, and fermentation science.
• Molecular Biology: Applications of genetic modification and molecular biology to plants, animals and microorganisms as they relate to agriculture, food production and processing, and fermentation science.
• Biochemistry: Chemistry and biochemistry of foods, feeds, ingredients and components. Properties of biological molecules. Processing/storage. Enzyme properties and applications. Analytical/diagnostic methodology. Biochemical pathways and mechanisms. Bioactivity.
• Food Safety: Microbiological food safety, including on-farm safety management, epidemiology of food-borne illness, novel process and packaging, and detection of food-borne pathogens. Food toxicology and safety evaluation of genetically modified organisms. Application of risk assessment and risk management techniques.
• Materials and Processing: Food raw materials and quality. Food structure and physical properties. Physical description of processing and product properties of raw materials.
• Agriculture - Production: Plant and animal husbandry including precision agriculture and aquaculture. Impact of scientific and technological developments on yields and quality.
• Agriculture - Utilization: Plants, plant products, animals, animal products, fish and marine products as human food or animal feed. Industrial applications for plants, plant products, animal products and marine products.
• Agriculture - Environment: Environmental influences on and impacts of agriculture including forestry (effects of and on air, water and soil quality). Safety and sustainability of agricultural practices.
• Sensory and Consumer Sciences: Perception and evaluation of characteristics of foods and beverages including flavour, appearance and texture. Consumer behaviour issues, including acceptability, preference and other factors related to cultural cues and product image.
• Many studies are likely to overlap several subject areas. Manuscripts will be allocated to the editor whose primary interests are appropriate to the main subject of the paper.