Food Wellness publishes original research articles, review papers, short communications and perspectives that contribute to the understanding and development of food nutrition, food science and engineering. The journal encompasses the following four key areas:

1) Food Biotechnology and Processing: This section focuses on the application of biotechnology in food production, processing, and preservation. It covers topics such as genetically modified organisms (GMOs), fermentation, food additives, and novel food processing techniques to enhance health and wellness.

2) Food Nutrition and Health: This section explores the relationship between food, diet and dietary components and human health. It encompasses studies on the nutritional composition of food, dietary guidelines, functional foods, nutraceuticals, and the impact of food on various health conditions, including chronic diseases, undernutrition, obesity, and aging, and also nutrition throughout the life cycle.

3) Food Biochemistry and Biophysics: This section delves into the chemical and physical properties of food components, their reactions during processing, and their effects on food quality, safety and general wellness. It covers topics such as food enzymes, lipid oxidation, Maillard reaction, protein functionality, and molecular interactions in food systems.

4) Food Biomaterials and Bioinformatics: This section focuses on the development and characterization of food-related biomaterials, such as packaging materials, edible films, and encapsulation systems. It also addresses the application of bioinformatics in food research, including genomics, proteomics, metabolomics, and computational modelling.