分子營養(yǎng)與食品研究是一個主要的研究期刊，致力于健康、安全和分子營養(yǎng)的各個方面，如營養(yǎng)生物化學(xué)、營養(yǎng)學(xué)和代謝組學(xué)，旨在將相關(guān)學(xué)科的信息聯(lián)系起來：生物活性：食物成分的營養(yǎng)和醫(yī)學(xué)效應(yīng)，包括生物利用度和動力學(xué)。免疫學(xué)：了解食物與免疫系統(tǒng)的相互作用。微生物學(xué)：食品變質(zhì)、食品病原體、發(fā)酵食品的化學(xué)和物理方法以及新的微生物過程?；瘜W(xué)：在考慮環(huán)境因素的同時，對生物活性食品成分進(jìn)行分離和分析。

Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.Immunology: Understanding the interactions of food and the immune system.Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.