Food Frontiers publishes original researches as well as reviews in all areas of food research, especially in one of the biggest challenges of our time: sustainably achieving a global food chain. The aims and scope of Food Frontiers include cutting-edge science of food chemistry, food nutrition and function, food toxicology and safety, food authenticity, food quality and design, food engineering, food analysis, food processing/storage, food microbiology, sensory science, diets and health, food packaging, food sustainability and food policy. The range of topics covered in the journal also include: Reduction of food loss and waste Adaptation of food production to climate change Linking food productivity with protection of ecosystems Improving productivity of aquaculture Reducing greenhouse gas emissions from food production Cancer prevention using food-based approaches Combination of food and exercise to combat obesity Nanotechnology application in the food area Nano/microencapsulation of food bioactive ingredients Formulation of functional food products Nutraceutical delivery for health improvement Dietary supplements, functional foods, nutraceuticals and phytochemicals Plant by-products as added valued ingredients Plant proteins as functional ingredients in foods Molecular interaction of food components with gut microbiota