About the Journal
The Functional Food Science (FFS) journal is a peer-reviewed, open-access international journal which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC). The journal’s overall focus is on Functional Food Science, which is a new and unique area of health and nutrition. Although currently a small scientific field, Functional Food Science is quickly expanding as studies show that functional food products can help manage chronic disease and promote overall wellness. This is reflected in our journal’s rapidly growing citation score. In particular, Scopus has highlighted the FFS journal in its listings in Quarter 2 (Q2) with a current CiteScore of 5.2 (Calculated on April 5th, 2025).
The articles we publish include cutting-edge biomedical research and the development of functional foods. The goal is to provide research that can lead to the development of functional food products. The actual definition for these functional foods, as provided by the Functional Food Center (FFC) is as follows: “Natural or processed foods that contain biologically-active compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms."
The journal's scope of influence extends to the burgeoning field of Functional Food Science - a discipline that integrates health, functional foods, and disease management. It addresses the definition of functional foods, the methodology for their creation, their categorization, and the regulatory frameworks governing them. Furthermore, it provides a detailed roadmap for the creation of these foods, outlining the step-by-step methodologies that ensure their efficacy and safety.
In addition, it encompasses a comprehensive spectrum of research, including identifying food bioactive compounds (i.e. Prebiotic and probiotic compounds, Sterols, Minerals, Vitamins, Anthocyanins, Dietary Fiber, Flavonoids, Flavonols, Flavones, Isoflavones, Lipids, Omega-3 fatty acids, Polyphenols, Phytochemicals, and more), exploring their molecular action on health, and validating their biological effectiveness.
The journal also serves as an excellent resource for students, professors, public health professionals, medical doctors, dieticians, nutritionists, government representatives (FDA, NIH, USDA), and the general public for information regarding the latest advancements for promoting optimal health, reducing the risk of chronic and viral diseases, and managing their symptoms using functional foods and bioactive compounds including antioxidants, vitamins and many more.
The FFS journal had its first issue published in August of 2021. You can submit your manuscripts and cover letter here or directly to the Editorial Office at [email protected] as an e-mail attachment. Additional information about submission guidelines can be found here and an example cover letter can be found here.
Scopus Metrics:
[Functional Food Science - Scopus Page]
Functional Food Science Journal have been cited in the following databases: CrossReff, Chemical Abstract, EBSCO, Google Scholar, Academia.gov, and Research Gate.