Biomarkers in Food Science
Biomarkers in Food Science (BFS) is a peer-reviewed, open access scientific journal that focuses on the use of food sciences and related fields in regard to biomarkers. This journal, published by the Food Science Publisher, is a valuable resource to any individuals that are seeking new and developing research on biomarkers in food science, as this research can be beneficial to doctors, other researchers, medical professionals, students, and the general population that are seeking information in this field. Biomarkers in Food Science is an important and relevant field that requires a central location in which a host of information regarding the topic can be found.
Biomarkers are an essential topic in the field of food science because it is the foundation of functional food development. Biomarkers, used as an indicator of the body’s natural processes, can gauge how one responds to a dietary intervention of functional foods. As dietary interventions (regarding the alteration of diet in a patient, client, or other individual) are a common practice to promote ideal health, it is important to understand the beneficial effects on the body’s natural processes, which can be done with biomarkers. This can involve (but is not limited to): increased immune system responses, lifestyle improvements, symptom reduction, stress responses, and more.
In this journal, we hope to provide a central hub for information regarding biomarkers in regard to Functional Food Science as well as Food and Nutrition science. This can help to quantify and validate previous and upcoming research in this field. It is imperative that the effects of nutritional foods and functional foods are better understood for their uses to become more relevant and substantial.
We are accepting article submissions for our upcoming article release. Please refer to our guidelines for article submissions found here.
Possible article topics include:
Biomarkers regarding nutritional intervention of patients or individuals
New developments in food science research, with the use of biomarkers as verification.
Current research of biomarkers that are used in the scope of food science, including functional foods and nutritional biomarkers.