Introducing the Food & Function team

Food & Function is a new monthly peer-reviewed journal providing a dedicated venue for research relating to the
chemical and physical properties of food components and their nutritional and health benefits in humans.

The Journal is supported by an internationally renowned Editorial and Advisory Board led by Editor-in-Chief
Professor Gary Williamson, Chair of Functional Food at the University of Leeds, UK.

Associate Editors, handling submissions to the Journal are:
Cesar Fraga, University of California, Davis, USA University of Buenos Aires, Argentina
Steven Feng Chen, The University of Hong Kong, China
Editorial Board members:
Aedin Cassidy, University of East Anglia, UK
Kevin Croft, University of Western Australia, Australia
Eric Decker, University of Massachusetts, USA
Alejandro Marangoni, University of Guelph, Canada
Reinhard Miller, Max Planck Institute of Colloids & Interfaces, Germany
Paul Moughan, Riddet Institute, Massey University, New Zealand
Johan Ubbink, Nestle R&D, Switzerland
Fons Voragen, Wageningen, The Netherlands
Advisory Board members:
Hitoshi Ashida, Kobe University, Japan
Junshi Chen, Chinese Centre of Disease Control & Prevention, China
E. Allen Foegeding, North Carolina State University, USA
Vincenzo Fogliano, University of Napoli Federico II, Italy
Mike Gidley, University of Queensland, Australia
Chi-Tang Ho, Rutgers University, USA
Richard Hurrell, ETH Zurich, Switzerland
Peter Lillford, University of York, UK
Rui Hai Liu, Cornell University, USA
Julian McClements, University of Massachusetts, USA
John A. Milner, National Cancer Institute, National Institutes of Health, USA
Brent Murray, University of Leeds, UK
Patricia Oteiza, University of California at Davis, USA
Augustin Scalbert, INRA, France
Helmut Sies, University of Dusseldorf, Germany
Leif Skibsted, University of Copenhagen, Denmark
David Stuart, The Hershey Company, USA
Arthur Tatham, University of Wales Institute, Cardiff, UK
Junji Terao, University of Tokushima, Japan
George van Aken, NIZO Food Research, The Netherlands
Erik van der Linden, TI Food & Nutrition, The Netherlands
Jose Vina, University of Valencia, Spain
Peter Wood, Agriculture and Agri-Food Canada, Canada

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