Guest Editors

Prof. Jian Zhong, Research Fellow

Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine

E-mail: jzhong@shsmu.edu.cn

Prof. Guoxun Chen

College of Food Science and Technology at Huazhong Agricultural University

E-mail: Guoxun.chen@mail.hazu.edu.cn

Prof. Yan Yang

School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University

E-mail: yangyan3@mail.sysu.edu.cn

Prof. Kang Yu

Peking Union Medical College Hospital

E-mail: yuk1997@sina.com

Prof. Dongsheng Fan

Peking University Third Hospital

E-mail: dsfan@sina.com

Description

Nutrition intervention has been increasingly integrated into disease prevention, patient care, and rehabilitation. Diets and specialized medicinal nutrition products not only provide energy and nutrient requirements, but also influence metabolic homeostasis, treatment tolerance, disease progression, and recovery clinically. This expansion of the nutrition role in clinical care calls for closer collaboration among food scientists, nutrition researchers, product developers, and clinicians.

Advances in food processing, nutrition science, formulation, and delivery technologies have made it possible to develop foods and nutrition products for clearly defined clinical needs. For example, foods for special medical purposes (FSMPs) are formulated to meet the altered nutritional requirements associated with specific diseases or medical conditions and are used in the nutritional management of patients with diabetes, chronic kidney disease, inherited metabolic disorders, cancer, critical illness, and other conditions.

Nevertheless, a substantial gap between experimental findings and clinical applications remains to be filled. Many foods and food-derived components have shown biological activities in lab settings or preclinical studies, but clinical translation requires more than evidence of biological effects. Products and intervention strategies must be reproducibly formulated, intended for a clearly defined population, administered at an appropriate dose, and evaluated using clinically relevant outcomes. Their safety, tolerability, and effectiveness must also be established through well-designed studies. Addressing these questions is a shared priority for food science and clinical nutrition.

Food Science and Human Wellness is therefore pleased to announce a Special Issue entitled “Food Science and Clinical Nutrition.” The Special Issue will feature research that links the development and characterization of foods, food-derived components, and specialized nutrition products with their applications and evaluations in clinical nutrition.

The scope of this Special Issue includes, but is not limited to:

• FSMPs in clinical nutrition: Development and evaluation of FSMPs for disease-related nutritional management and rehabilitation, including studies of their safety, tolerability, clinical effectiveness, and mechanisms of actions.
• Food-derived components and delivery systems for clinical nutrition: Characterization and evaluation of food-derived components with potential applications in clinical nutrition, including formulation and delivery approaches designed to improve their stability, bioavailability, and biological effects.
• Food processing and clinical performance: Research examining how food composition, processing, formulation, and storage affect nutritional quality, digestibility, bioavailability, safety, and the clinical performance of nutrition products.
• From agricultural resources to clinical applications: Translation of well-characterized agricultural and food resources into active ingredients and nutrition products, covering raw material selection, component characterization, product development, and evaluation in clinical nutrition studies.

The Special Issue welcomes original research and review articles that address clearly defined clinical questions or unmet nutritional needs. Particular consideration will be given to studies that connect the characterization of foods, ingredients, or nutrition products with clinically relevant measures of nutritional status, disease management, recovery, or patient outcomes.

Keywords

Clinical nutrition; Foods for special medical purposes (FSMPs); Food-derived components; Delivery systems

Submission Guidelines

• Manuscript Type: Food Science and Clinical Nutrition (please select this article type during submission).
• Submission Deadline: March 31, 2027
• Expected Publication Date: September 30, 2027
• Online Submission System: https://mc03.manuscriptcentral.com/fshw

Editorial Office Email: fshw@foodsci.cn