The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including: Diet and diseaseAntioxidantsA llergenicity and food coloringMicrobiological concernsFlavor chemistryThe role of nutrients and their bioavailabilityPesticidesToxic chemicals and regulationReviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.