The ketogenic diet (KD) is a nutritional model that includes high fat, moderate protein, and low carbohydrate (less than 50 g). The “KD ratio” is used to determine the amount of macronutrients in the diet. In classical KD with the ratio of 3:1 or 4:1, 85–90% of the energy is provided from dietary fat. In addition to classical KD, the modified Atkins diet, low glycemic index therapy, and medium-chain triglyceride diet have also been used, and in some studies, ketosis has been achieved with exogenous ketone supplements. KD has long been recognized as a successful dietary approach in the treatment of refractory epilepsy. It is known that KD may also be effective in other neurological diseases such as Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, and migraine through various mechanisms such as providing an alternative energy source for neurons, reducing inflammation and oxidative stress, stimulating neurotransmitter synthesis and regulation of microbiota, etc. However, existing evidence is insufficient to make definitive conclusions about the effect of the KD on neurological diseases other than epilepsy due to the short intervention time, the small sample size, and the heterogeneity in the study methods. Considering factors such as genetics, endocrine differences, timing, and diet composition, it is important to apply and follow precision nutrition programs to increase the benefits of KD and reduce its side effects. In this review, the mechanisms of the KD on neurological diseases, recent evidence on the use of the KD in neurological diseases other than epilepsy, the limitations and difficulties in the literature on the KD, and the contraindications of the KD were discussed in detail.

Research infrastructures (RIs) are central to European Union (EU) policies for defragmentation of the research and innovation in all fields of science and technology providing resources, expertise, and services to address societal challenges and support evidence-based policymaking. The commentary stresses on how METROFOOD-RI, a geographically distributed RI, aims at advancing metrology in the agri-food sector with a particular emphasis on food/feed and nutrition fields. Structured according to Hub & Nodes model, METROFOOD-RI integrates physical and electronic infrastructures to provide FAIR (Findable, Accessible, Interoperable, Reusable) data and tools. Its activities span a comprehensive service chart covering research, information and communication technologies (ICT), and data, advisory, and educational services, as well as integrated service pipelines targeting transparency in the food chain, emerging food risks, innovative processing, and circular bioeconomy approaches. By leveraging metrology, METROFOOD-RI aims at harmonizing standards and fostering cross-border collaboration, whereas equally supports a multidisciplinary approach to tackling challenges in food systems and nutrition. The commentary highlights how this RI can contribute to the European research area priorities and United Nations sustainability goals.

Native to East Asia and predominantly cultivated in regions such as the Ningxia Hui and Xinjiang Uyghur Autonomous Regions of China, Lycium barbarum (L. barbarum), commonly known as goji berry, has a long history in traditional medicine and is gaining recognition in contemporary health research. This review provides a comprehensive exploration of its botanical characteristics, pharmacokinetics, and safety, alongside a critical evaluation of human clinical studies investigating its therapeutic potential. Key health benefits include immune modulation, antioxidative effects, mental health support, ocular health preservation, and metabolic and cardiovascular regulation. Furthermore, its role in addressing age-related macular degeneration and chronic conditions such as cancer and metabolic syndrome is highlighted. The bioactivity of L. barbarum is attributed to its rich composition of polysaccharides, carotenoids, flavonoids, and other bioactive compounds, which exhibit anti-inflammatory, neuroprotective, and metabolic-regulating properties. This review also examines the safety profile of L. barbarum, considering its side effects, toxicity, potential contamination, and interactions with medications, emphasising the importance of balancing its health-promoting properties with cautious consumption. Despite promising findings, gaps in the evidence base, including the need for larger, long-term, and rigorously controlled trials, remain significant barriers to clinical translation. By integrating traditional medicinal knowledge with modern scientific insights, this review underscores L. barbarum’s potential as a functional food and therapeutic agent. Its unique pharmacological properties and broad applicability position it as a valuable tool for health promotion and disease prevention, while highlighting areas requiring further research to optimise its safe and effective use.

The so-called ‘ketogenic diet’ aimed to limit energy derived from carbohydrates, has many variations which cause confusion in the literature and beyond. For ‘intractable’ epilepsy (when seizures cannot be managed completely by drug therapy, also referred to as ‘refractory’, ‘uncontrolled’ or ‘drug-resistant’ epilepsy) the dietary fat to carbohydrate plus protein ratio is held at a ratio of 4:1 or 3:1. Thus promoting fat metabolism to ketone bodies as a primary energy source. This intervention limits glucose availability and consequently neural ‘excitability’ and seizures. Overall, the diet is high-fat, low-carbohydrate, and restricted protein in design. This generally accepted clinical approach (which is based on essentially fasting, historically) was applied and recorded back to the 1920s (for a patient with diabetic ketoacidosis). That observation (and others) initiated the diet applications for epilepsy and thereafter (or perhaps in parallel with) for both (i) weight management (especially the ‘Atkin’s diet) and (ii) enhanced sport performance. Products for weight loss tend to be high-fat but not in the ratios anticipated for seizure management, where, perhaps, brands have been developed that are more cognisant of consumer demands for desirable sensory characteristics than specific nutrient ratios. Whilst ketogenic type diets have been discussed in the context of different applications within the literature, the challenges associated with making and utilising ketogenic products for different applications/needs (with associated compliance) tend not to be addressed. This review addresses some of the challenges associated with creating and consuming ketogenic products, especially for seizure management, which restrict and control energy derived from carbohydrates. It aims to contextualise the issues faced with making and consuming this type of diet with significance generally to individuals interested in this approach to dietary energy regulation, most especially health professionals and people involved in sport nutrition.

This article explores the significant impact that artificial intelligence (AI) could have on food safety and nutrition, with a specific focus on the use of machine learning and neural networks for disease risk prediction, diet personalization, and food product development. Specific AI techniques and explainable AI (XAI) are highlighted for their potential in personalizing diet recommendations, predicting models for disease prevention, and enhancing data-driven approaches to food production. The article also underlines the importance of high-performance computing infrastructures and data management strategies, including data operations (DataOps) for efficient data pipelines and findable, accessible, interoperable, and reusable (FAIR) principles for open and standardized data sharing. Additionally, it explores the concept of open data sharing and the integration of machine learning algorithms in the food industry to enhance food safety and product development. It highlights the METROFOOD-IT project as a best practice example of implementing advancements in the agri-food sector, demonstrating successful interdisciplinary collaboration. The project fosters both data security and transparency within a decentralized data space model, ensuring reliable and efficient data sharing. However, challenges such as data privacy, model interoperability, and ethical considerations remain key obstacles. The article also discusses the need for ongoing interdisciplinary collaboration between data scientists, nutritionists, and food technologists to effectively address these challenges. Future research should focus on refining AI models to improve their reliability and exploring how to integrate these technologies into everyday nutritional practices for better health outcomes.

Seafood is both nutritionally and economically significant, with bivalve molluscs being particularly valuable for monitoring environmental pollutants due to their filter-feeding nature and ability to bioaccumulate pollutants. While not often linked to food poisoning, these molluscs can occasionally introduce health risks, highlighting the need for vigilant monitoring. This review provides a thorough analysis of pollutants—including persistent and emerging pollutants, as well as marine toxins—found in bivalve molluscs between 2019 and 2024. Among the studied pollutants, plasticizers and alkaloids are the most frequently analyzed, with liquid and gas chromatography (GC) tandem mass spectrometry (MS) the predominant methods, although novel approaches to determine these compounds, such as sensors, have also emerged in recent years. However, many studies are focused on establishing pollutant content without addressing bioaccumulation (BA) factors, and a lack of standardization in species and sampling locations complicates comparisons between the different published works. Despite some studies linking human activity and algal blooms to BA dynamics, more comprehensive research is needed. Additionally, limited data on the depuration capacity of molluscs underscores the need for further investigation. Although pollutant levels generally remain within legal limits, many substances remain unregulated. Environmental factors also play a critical role in influencing BA, emphasizing the need for future studies to focus on BA factors to better understand these complex dynamics.

In this perspective article, several internationally recognized experts, members of the editorial team of this journal, discuss a selection of current hot topics identified in Food Science and Foodomics. The topics are comprised of the main areas of Food Science and Foodomics, namely, food safety, food authenticity, food processing, and food bioactivity. Logically, several of the discussed topics involve more than one of the mentioned main areas. Regarding food safety, the topics discussed are the use of analytical nanotechnology, nanometrology, nano-chromatography; the determination of organic contaminants based on MS and NMR; the impact of microplastics and nanoplastics on food or the contamination of foods with plant toxins. Regarding food authenticity, the paper discusses the role of MS, NMR, biosensors and the new trends in foodomics for food authentication. In terms of food processing, the work shows interesting perspectives on novel processing technologies, the effect of food processing on the gut microbiota or in the interaction among secondary metabolites and macromolecules; the development of active packaging, and the potential effects of introducing recycled plastics in food packaging; the new green extraction and encapsulation strategies of bioactive compounds from food by-products; and the anti-biofilm capacity of natural compounds/extracts/vegetal oils and essential oils. Food bioactivity and the relation between food and health includes the bioavailability and bioaccessibility of bioactive compounds; new trends and challenges in the interaction of nutraceuticals with biological systems; how food matrix impacts the bioaccessibility of nutrients and bioactive compounds; or the study of biodiversity, food and human health through one-health concept. We anticipate elaborations on these hot topics will promote further studies in Food Science and Foodomics.

Sterigmatocystin (STE) is a possible human carcinogenic compound (2B) according to the International Agency for Research on Cancer classification. Structurally, STE is a precursor to aflatoxins, sharing a similar polyketide-derived biosynthetic pathway, which underscores its toxicological relevance. It has been reported to occur in a variety of foodstuffs including cereals and cereal-based products, spices, cheese, and nuts, among others. STE poses a substantial challenge to food safety and addressing this issue requires a comprehensive strategy encompassing prevention, monitoring, and regulation to protect both human and animal health from its harmful effects. The present paper presents the analytical methodologies for the determination of STE in foodstuffs and the reported levels of STE in food, based on a review of scientific publications from 2021 to 2024. Significative progress has been made in the development of analytical methodologies for STE determination in food; however, further advancements in analytical techniques, standardized protocols, and monitoring are essential to improve risk assessment and guide effective mitigation strategies.