Clinical Studies in Food Science
Clinical Studies in Food Science (CSFS) is a peer-reviewed, open access scientific journal that focuses on the importance of clinical studies in the developments for food science. This journal, published by the Food Science Publisher, focuses on the usage and importance of clinical studies in showing and analyzing the efficacy of functional foods. It is a valuable resource to individuals looking for new and developing information on clinical studies’ roles in the advancement of food science. This research can be beneficial to doctors, other researchers, medical professionals, students, and the general population that are seeking information in this field. Clinical Studies in Food Science is a relevant and interesting field that requires a specialized location where information regarding the topic can be found.
Clinical studies are crucial for the proposal of a functional food product. According to the definition of functional foods addressed by the Functional Food Center (FFC), the bioactive compounds present in the functional food must be in effective, non-toxic amounts and be clinically proven to show health benefits. As such, clinical studies are used to test the safety and efficacy of the dosage of bioactive compounds and ensure that they display health benefits. This can be (but not limited to): analyzing LDL cholesterol concentration in relation to cardiovascular disease, looking at the role of certain bioactive compounds on reducing the risk of cancer, etc.
In this journal, we hope to provide a space for information regarding clinical studies in food science. This can help our understanding of the processes that must be established when proposing a functional food product. It is crucial to expand on the knowledge in food science to better legitimize the role that functional food plays in health promotion.
We are accepting article submissions for our upcoming article release. Please refer to our guidelines for article submissions found here.
Possible article topics include:
Current benefits and drawbacks of different types of clinical studies.
Developments of clinical studies in food science research.
Current research of functional food products that use clinical studies to assess the efficacy of bioactive compounds.