Special Issue on Organic Food

Food can only be called “organic” if it is produced according to organic standards throughout production, handling, processing and marketing stages, and certified by a certification body or authority of the country of origin. Organic food has become very popular. Demand for organic foods is primarily driven by concerns for personal health and for the environment. There is widespread public belief, promoted by the organic food industry, that organic food is safer, more nutritious, and tastes better than conventional food. These beliefs have fueled increased demand for organic food despite higher prices and lack of scientific evidence. The goal of this special issue is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in the area of organic food.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring organic food. Potential topics include, but are not limited to:

• Difference between organic foods and conventionally grown foods
• Choice and consumption of organic food
• Public perception about organic foods
• Health effects of organic food diet
• Benefits of organic food
• Incorporate organic food into diet

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue - Organic Food” should be chosen during your submission.

According to the following timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org