Research Topic · Peer-Reviewed

Food

Food comprises any substance, of plant, animal, fungal, or microbial origin, consumed to supply energy and nutrients, including macronutrients (carbohydrates, proteins, lipids), micronutrients (vitamins and minerals), water, and dietary fibre, that sustain metabolism, growth, and physiological function. As a domain …

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 294× across the literature 🔖 ISSN 2835-2165 🗓 Reviewed October 2026

Overview

Food comprises any substance, of plant, animal, fungal, or microbial origin, consumed to supply energy and nutrients, including macronutrients (carbohydrates, proteins, lipids), micronutrients (vitamins and minerals), water, and dietary fibre, that sustain metabolism, growth, and physiological function. As a domain of Food Science and Hygiene, the study of food spans composition and nutritional quality, processing and preservation, microbiological and chemical safety, and the relationship between dietary intake and health. Core sub-areas include food microbiology and quantitative microbiological risk assessment, analytical methods such as liquid chromatography-mass spectrometry for detecting residues and contaminants, hygienic handling and complementary-feeding practices, and preservation strategies including the use of natural plant extracts to extend shelf life and limit spoilage organisms. The field also addresses functional foods and nutraceuticals, in which specific constituents confer benefits beyond basic nutrition, and the principles of balanced diets and food-group frameworks that guide population nutrition. Broader concerns such as food security and the water-energy-food nexus connect food production to environmental and public-health systems. This topic assembles peer-reviewed research on food composition, safety, hygiene practice, and nutritional function, reflecting the analytical, microbiological, and dietary dimensions through which food quality and human health are evaluated.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Monica ButnariuCorresponding author
Exact topic International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615

How this research is being cited

The 12 articles above have been cited 294 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Food, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in Food Science and Hygiene (ISSN 2835-2165).

Journal editorial board
Bondoc Ionel · Romania Maria Manuela Estevez Pintado · Portugal Martin Kimanya · Tanzania

This page summarises published research for orientation; it is not medical or professional advice.