The journal aims to advance and disseminate high-quality scientific research that bridges food science, nutrition, and biomedical sciences to promote human health, food safety, and sustainable food systems. It serves as an interdisciplinary platform for researchers, academics, and practitioners to publish innovative findings that deepen the understanding of food composition, processing, and its complex interactions with biological systems at molecular, microbial, and genetic levels. The journal welcomes original research articles, systematic reviews, meta-analyses, and short communications that address fundamental and applied aspects of Food Science, including food chemistry, safety and quality assurance, processing technologies, functional foods, sensory evaluation, food packaging, and preservation strategies. Contributions in Nutrition Science focus on nutrient composition, metabolism, clinical and personalized nutrition, dietary interventions, and their impacts on health outcomes across the lifespan. In the areas of Immunology and Microbiology, the journal emphasizes studies on the role of the gut microbiota in digestion and immune modulation, probiotics and prebiotics, foodborne pathogens, and nutrition-based disease prevention. Research in Biochemistry explores molecular mechanisms underlying nutrient absorption, enzymatic activity, antioxidant functions, and metabolomic profiling in food and nutrition contexts. Additionally, the journal covers Genetics and Molecular Biology, highlighting nutrigenomics, genetic determinants of food preferences and dietary responses, genetic modification and biotechnology in crops, as well as epigenetic influences of nutrition on health and disease.