Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

食品生物物理學出版了關于食品結構、性質和功能及其與食品材料分子結構和性質的關系的物理和化學研究的研究。食品的生物物理學研究涉及食品化學、生物學和工程學的交叉研究。研究主題包括食品分子、生物聚合物和食品材料的分子、微觀和介觀結構；特定食品或食品加工操作中結構生成和維持的分子基礎；抗菌作用機制；食品生物聚合物中的結構/功能關系；食品生物物理學的新技術，包括光譜、熱學和流變學研究；生物材料中的玻璃轉變及其對化學反應速率、微生物生長或感官特性的影響；味覺和嗅覺的分子機制。