Food Materials Research is a journal devoted to publishing peer-reviewed, high-quality articles and aims to represent significant advances in the genetic, molecular, biochemical, physiological processes and pathways related to food materials and sources and will provide scientific information towards overcoming technological limitations in developing conventional and alternative foods. The article types include original research papers, reviews, methods, editorials, short communications, and perspectives. 

The journal mainly focuses on, but is not limited to, the following areas:

● Novel production of food materials

● Food materials for future foods

● Food materials for functional foods

● Alternative proteins as food materials

● Nutrition and human health of food materials

● Chemistry and biochemistry of food materials

● Texture of food materials

● Organoleptic properties of food materials

● Safety control and packaging of food materials

● Regulations and standards of food materials