We are delighted to announce the appointment of Tim Foster (University of Nottingham, UK) as Food & Function Associate Editor. We also welcome Nissim Garti (Hebrew University of Jerusalem, Israel) to the Editorial Board.
Dr Foster’s Editorial Office opened for submissions at the end of May and he joins Professor Steven Feng Chen and Professor Cesar Fraga who maintain the highest standards, so only the best research at the interface of the chemistry, physics and biology of food is published in Food & Function.
The appointment of Dr Foster and Professor Garti further strengthens the Editorial Board’s expertise in Food Structure and Functionality and you can now ensure that your Food Structure and Functionality papers will be handled by an expert in the field. Submit your article to Dr Foster online here!
|Dr Tim Foster is Associate Professor and Reader in Food Structure at the University of Nottingham, UK in the Division of Food Sciences of the School of Biosciences, he joined Nottingham after over 15 years in Unilever’s R&D organisation. His research interests include microstructure design through an understanding of the interplay between ingredients and process, and the subsequent deconstruction/reconstruction in the GI tract. Such understanding allows a description of bioaccessibility of micro- and macro-nutrients and ultimately provides design rules for foods of the future for maximum functionality. Since joining the University of Nottingham in 2007 Tim has received the IChemE Award for Innovation and Excellence in Food and Drink in 2009 and, in collaboration with Loughborough University has developed food structures for controlling body hydration. He has over 70 publications in peer reviewed journals, conference proceedings, book chapters and patents.|
Professor Nissim Garti is full professor of Chemistry at The Hebrew University of Jerusalem and is incumbent of the Ratner Chair of Chemistry. He has published over 400 peer-reviewed manuscripts, written 80 review chapters, edited 6 books, and holds 90 patents. Garti is member of the scientific boards of several scientific journals, and has received national and international awards, including the AOCS Chang Award, the Rockefeller Award, the IFT Award (2008), and Life Time Achievement Award (2009). Recently Garti’s second (modified LLCs) invention was included in the Hall of Fame of The Hebrew University. The Food Society of Israel awarded him a Lifetime Achievement Award. Professor Garti has already shown his support of the Journal through his recently published review on lyotropic liquid crystals (LLC) as delivery vehicles which you can read here.