About this Research Topic
We are delighted to present the inaugural Frontiers in Nutrition 'Women in Food Chemistry” series of article collections. At present, less than 30% of researchers worldwide are women. Long-standing biases and gender stereotypes are discouraging girls and women away from science-related fields, and STEM research in particular. Science and gender equality are, however, essential to ensure sustainable development as highlighted by UNESCO. In order to change traditional mindsets, gender equality must be promoted, stereotypes defeated, and girls and women should be encouraged to pursue STEM careers. Therefore, Frontiers in Nutrition is proud to offer this platform to promote the work of women scientists, across all fields of Nutrition. The work presented here highlights the diversity of research performed across the entire breadth of Nutrition and Food Chemistry and presents advances in theory, experiment, and methodology with applications to compelling problems.
Please note: to be considered for this collection, the first or last author should be a researcher who identifies as a woman.
Please note: to be considered for this collection, the first or last author should be a researcher who identifies as a woman.
Keywords: Food Chemistry, Women in Science, Women in STEM
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
