The primary objective of "Food and Health" is to contribute to the global scientific literature by publishing high-quality research that explores the intersection of food science and human health. Originally established in 2015 as the Journal of Food and Health Sciences, the journal rebranded in 2018 to better reflect its core mission.

Our expert editorial team is dedicated to maintaining editorial excellence, ensuring a fast and transparent publishing process, and providing high visibility for all published work. Operating under the Diamond Open Access model (in accordance with the BOAI definition), the journal aims to remove financial barriers to knowledge by charging no fees to authors or readers.

"Food and Health" is a quarterly, peer-reviewed (double-blind) journal published in both English and Turkish. The journal accepts original research articles, short communications, and comprehensive reviews.

The scope of the journal encompasses all aspects of food science and its health implications, specifically focusing on the following areas:

• Food Science & Technology: Seafood research, food chemistry, food microbiology, and food processing.
• Safety & Quality: Food safety, contaminants, allergens, and innovative food packaging.
• Nutrition & Functional Foods: Dietary supplements, modified foods, functional ingredients, and their direct effects on human health.
• Analytical Standards: High-quality methodologies for assessing food quality and nutritional value.

All processes and technical support of the journal are provided by Dergipark (https://dergipark.org.tr), which serves as a national (Turkish Ministry of Industry and Technology TÜBİTAK Turkish Academic Network and Information Center[ULAKBİM]) and archival website.