Food Chemistry: Molecular Sciences is an international academic journal dedicated to the field of food chemistry. This journal is committed to publishing high-quality research papers in the field of food chemistry, including research results on food molecular structure, food molecular interactions, food flavor and aroma, food safety, and nutrition. The readership of this magazine mainly includes food scientists, chemists, biologists, nutritionists, and others. It provides readers with a platform to exchange and share the latest research results, promoting academic exchange and cooperation in the field of food chemistry.

The magazine adopts a peer review system to ensure that the published papers are of high quality and innovative. It encourages interdisciplinary research and promotes the cross integration of food science with fields such as chemistry, biology, and nutrition. This journal aims to provide a high-quality academic journal for researchers in the field of food science, promoting the development of academic research and technological innovation in the field of food chemistry. By publishing high-quality research papers and review articles, it promotes academic exchange and the development of practical applications in the field of food science.