The journal Food & Function, published by the Royal Society of Chemistry (RSC), focuses on the interplay between food, nutrition, and health. It serves as a platform for high-quality research exploring how bioactive compounds in food and beverages influence biological systems and contribute to overall well-being. The journal covers a broad spectrum of topics, including food chemistry, nutritional science, and the health impacts of specific diets or ingredients.

Food & Function emphasizes applied research that bridges the gap between food science and human health. Recent issues feature studies on the effects of bioactive compounds, the role of dietary interventions in managing chronic diseases, and the development of functional foods aimed at enhancing physical and mental health. The journal is a valuable resource for scientists, nutritionists, and food industry professionals working to understand the molecular mechanisms by which food components impact health outcomes.

Its interdisciplinary focus and commitment to publishing cutting-edge research make Food & Function a leading source of insight into the evolving field of food and health sciences.