Scientific journal publishes reviews of current food science and technology concerning human nutrition, diet and disease, additives, nutrients and their bioavailability.

The journal aims to thoroughly address issues of national concern, especially to food scientists, nutritionists, and health professionals. 

Critical Reviews in Food Science and Nutrition covers these topics as they relate to nutrition, functional foods, food safety, and food science and technology. Research areas may include:

• Diet and disease
• Antioxidants
• Allergenicity and food coloring
• Microbiological concerns
• Flavor chemistry
• The role of nutrients and their bioavailability
• Pesticides
• Toxic chemicals and regulation
• Risk assessment and food safety
• New food products/ingredients and technologies