SCUT has recently launched Food Wellness, a new English-language academic journal published in partnership with KeAi and Elsevier. The quarterly journal will focus on food science and holistic wellness, and publish cutting-edge findings from both fundamental and applied research in the interdisciplinary field. With its editorial office based at SCUT, Food Wellness is now inviting manuscript submissions globally for its inaugural issue.

The journal will direct attention to interdisciplinary applications of food science, biology, pharmaceuticals, materials science, chemical engineering, artificial intelligence, big data, and other disciplines in food wellness research, as well as their roles in advancing the future development of this field. Publications will span food science, food nutrition & health, intelligent food processing & food macromolecules, food biotechnology & synthetic biology, food biochemistry & biophysics, food biomaterials & bioinformatics, foodomics & big data, and other sub-disciplines. Particular emphasis will be given to cross-disciplinary studies exploring the food–wellness nexus.