Advanced Food is a gold open-access journal publishing cutting-edge interdisciplinary research across food science, nutrition, health, engineering, biotechnology, sustainability, and digital innovation. The journal welcomes fundamental, mechanistic, translational, and applied studies that advance the understanding, design, production, safety, functionality, and sustainability of foods and food systems.

The scope includes, but is not limited to:

• Food Bioactives and Health: Alternative proteins, functional foods, nutraceuticals, and food-derived metabolites, with mechanistic evidence linking foods and ingredients to appetite, satiety, obesity, cardiometabolic health, inflammation, gut-derived metabolites, healthy ageing, and chronic disease prevention.
• Nutrition Science: Precision and personalised nutrition, metabolic health, microbiome-nutrition interactions, dietary interventions, clinical and animal nutrition, nutritional epidemiology, body composition, food-related biomarkers, diabetes, metabolic syndrome, and nutrition across the life course.
• Food Processing and Engineering: Advanced and emerging technologies, including ultrasound, high-pressure processing, pulsed electric fields, cold plasma, microwave processing, fermentation, process intensification, scale-up, and AI-enabled process optimisation.
• Food Biotechnology: Synthetic biology, cellular agriculture, biomanufacturing, enzyme technology, fermentation-derived ingredients, bioplastics, and sustainable protein production.
• Food Structure and Materials: Food materials, hydrocolloids, interfaces, soft matter, encapsulation, delivery systems, 3D food printing, and edible or biobased materials with demonstrated relevance to food functionality, nutrition, health, or sustainability.
• Food Safety and Quality: Food toxicology, contaminants and pathogens, food allergenicity, detection technologies, risk assessment and mitigation, antimicrobial strategies, packaging, shelf-life, quality assurance, and blockchain-enabled traceability.
• Sustainable Food Systems: Sustainable agriculture and aquaculture, circular food bioeconomy, side-stream valorisation, the food-water-energy nexus, life cycle assessment, climate-resilient technologies, food policy, food and nutrition security, sustainable healthy diets, and population health.
• Digital and Computational Food Science: AI-driven food design, omics and multi-omics, food informatics, digital twins, data-driven quality control, computational modelling of metabolic responses, personalised nutrition algorithms, and integrated food-nutrition-health models.