Journal of the Science of Food and Agriculture

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The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.

The journal focuses on hypothesis-driven research studies suitable for an international audience. Studies of local products or descriptive studies are discouraged. Consult the full description of the area related to your manuscript before submitting to ensure it is appropriate for the Journal.
Journal of the Science of Food and Agriculture on Wikipedia

Readership

Agronomists, Food Scientists, Agricultural Scientists, Biologists, Organic Chemists, Environmental Scientists

Topics

Food - Health and Nutrition
Food Qualities
Food Safety
Food Materials and Food Engineering
Food Science and Technology, Sustainable Production
Agriculture - Utilisation
Agriculture - Production
Agriculture - Environment

Related themes

Agrifood

From improving crop yield to extending the life of food products and improving their taste and nutrition; agrifood feeds the world.

Health & Wellbeing

Countering drug resistance, developing new medicines and pioneering treatments such as immunotherapy and CRISPR.

Science & Innovation

Facilitating collaboration between multidisciplinary scientists, investors, lawyers, companies, institutions – the list goes on!

From the latest issue

Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability

Turmeric (CurcumalongaL.) is a spice utilized widely in India, China, and Southeast Asia as an aromatic stimulant, a food preservative, and coloring material. The commonly used names of turmeric are castor saffron, turmeric, and saffron root. Turmeric is a yellow–orange polyphenolic natural substance derived from C.longa rhizomes. It has been used to treat common inflammatory diseases, tumors, biliary diseases, anorexia, cough, topical wounds, diabetic injuries, liver disorders, rheumatism, and sinusitis. Extensive studies on the biological properties and pharmacological consequences of turmeric extracts have been conducted in recent years.

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Meet the Editors

Prof Andrew L. Waterhouse
Professor of Enology (Wine Chemist), Department of Viticulture & Enology
Waterhouse Lab, University of California, Davis