The Food Chemistry section of the journal Current Indian Science publishes original research articles, letters, case reports, reviews/mini-reviews and guest-edited thematic issues on various topics related to novel research advances in the chemistry and biochemistry of food as well as innovative analytical approaches used. Articles may be focused largely, but not exclusively, on contributions from India.

This section is not limited to a specific aspect of the field but is instead devoted to a wide range of sub-fields in the area. Articles of interdisciplinary nature are particularly welcome. Submissions in the following food chemistry areas are of special interest to the readers of this journal:

• Chemistry and biochemistry of food components that contribute to sensory and nutritional quality.
• Food bioactive constituents in foods of plant, animal, and microbial origin with significant relevance to human health and safety and as preservatives.
• Chemistry of food by-products and food processing waste.
• Chemical changes in food during processing, storage, and distribution, including microbial metabolites that affect food quality.
• Understanding chemistry and metabolism of food contaminants and additives and their toxicological relevance.
• Novel analytical methods dedicated to the development and validation of protocols for sensory and nutritional quality as well as establishing food authenticity.
• Application of chemometrics and machine learning in the area of food chemistry with a focus on metabolomics

Papers that focus exclusively on synthetic chemistry, non-food herbal remedies, traditional folk medicines and pharmaceutical drugs and clinical or engineering aspects without any contribution to food chemistry and survey/surveillance data will not be accepted.