Special Issue on Food and Fatty Acids

Fatty acids are the main constituent of lipids, which are the building blocks of the fat in our bodies and in the food we eat. They are important nutrient components with various physiological actions depending on their types. 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 Food and Fatty Acids.

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

• Trans fatty acids
• Free fatty acids
• Essential fatty acids
• Polyunsaturated fatty acids
• Saturated fatty acids
• Unsaturated fatty acids
• Vegetable fats and oils
• Animal fats and oils
• Dietary fats
• Digestion and intake
• Monounsaturated fatty acids and health
• Fatty acids and risk of cardiometabolic disease

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

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food and Fatty Acids” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

For further questions or inquiries, please contact Editorial Assistant at fns@scirp.org.