{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,4]],"date-time":"2026-03-04T19:07:58Z","timestamp":1772651278517,"version":"3.50.1"},"reference-count":63,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2025,5,29]],"date-time":"2025-05-29T00:00:00Z","timestamp":1748476800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>Chemophobia\u2014the irrational fear of chemicals\u2014is a widespread phenomenon that challenges scientific literacy, public trust in chemistry, and the progress of innovation, especially in food science industries. Rooted in historical events, cultural influences, and psychological biases, chemophobia has been exacerbated by media sensationalism, misleading marketing, and insufficient education. In food advertising, the rise of terms like \u201cchemical-free\u201d or \u201c100% natural\u201d reflects and reinforces consumer fears, often exploiting misconceptions to drive sales. This article explores the historical and social underpinnings of chemophobia, its manifestations in consumer behavior, and its broader impact on science communication and policymaking. It also outlines actionable strategies for educators, scientists, journalists, lawmakers, and public engagement initiatives to address chemophobia effectively. A comprehensive, multidisciplinary approach is proposed to promote scientific literacy, improve public trust in chemistry, and counteract the cultural narratives that perpetuate chemophobia.<\/jats:p>","DOI":"10.3390\/app15116104","type":"journal-article","created":{"date-parts":[[2025,5,29]],"date-time":"2025-05-29T03:30:19Z","timestamp":1748489419000},"page":"6104","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Addressing Chemophobia: Bridging Misconceptions in Food Chemistry"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5258-7980","authenticated-orcid":false,"given":"Aida","family":"Moreira da Silva","sequence":"first","affiliation":[{"name":"ESAC\u2014Agriculture School of Coimbra, IPC\u2014Polytechnic University of Coimbra, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Molecular Physical-Chemistry\u2014LAQV-REQUIMTE R&D Unit, Department of Chemistry, UC\u2014University of Coimbra, Rua Larga, 3004-535 Coimbra, Portugal"},{"name":"Linking Landscape, Environment, Agriculture and Food\u2014LEAF R&D Unit, Instituto Superior de Agronomia, UL\u2014University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9186-0975","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Barroca","sequence":"additional","affiliation":[{"name":"ESAC\u2014Agriculture School of Coimbra, IPC\u2014Polytechnic University of Coimbra, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Molecular Physical-Chemistry\u2014LAQV-REQUIMTE R&D Unit, Department of Chemistry, UC\u2014University of Coimbra, Rua Larga, 3004-535 Coimbra, Portugal"},{"name":"Linking Landscape, Environment, Agriculture and Food\u2014LEAF R&D Unit, Instituto Superior de Agronomia, UL\u2014University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Atkins, P. 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