Archive for the ‘Board News’ Category

Professor Francisco Goycoolea: New Food & Function Associate Editor

We are delighted to announce the appointment of Francisco Goycoolea as Associate Editor to the Food & Function Editorial Board. Francisco started as an Associate Editor on the 1st August 2018.

Francisco Goycoolea is Professor (Chair in Biopolymers) at the School of Food Science and Technology, University of Leeds. He has a BSc (1988) in Chemistry-Biology-Pharmacy from Universidad La Salle, Mexico City; a MSc (1990) Food Science from University of Reading, U.K., and a PhD (1994) in Food Polysaccharides from Cranfield University, U.K.

In 1995, he was founder, and during eleven years led the group of Biopolymers at CIAD (Hermosillo, Mexico). In 2006, he joined the Faculty of Pharmacy of University of Santiago de Compostela (Spain) as a visiting scholar. Between 2011 and 2016, he led a research group in Nanobiotechnology at the Department of Biology of University of Münster (Germany). In 2016, he was appointed full professor (Chair in Biopolymers) at University of Leeds (UK) where he is leader of the Food Chemistry and Biochemistry Group.

He was elected founder President (2002-2006) of the Iberoamerican Chitin Society (SIAQ), and is member of the Board  of the European Chitin Society, EUCHIS (2011 to date). He is a member of American Chemical Society (ACS), Royal Society of Chemistry (RSC), The Nutrition Society (NS), and Society for Applied Microbiology (SfAM).  He belongs to the National System of Researchers of  Mexico (SNI, Level III).

 

We welcome Professor Goycoolea and his expertise to the Food & Function Editorial Board as an Associate Editor. Submit your articles to Professor Goycoolea now!

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Christine Morand: New Food & Function Editor-in-Chief

We are delighted to announce that Christine Morand has taken over as Editor-in-Chief of Food & Function.

Christine Morand is a full research director at the French National Institute for Agricultural Research (INRA), in the division “Nutrition, Chemical and Food Safety, Consumers behaviours” and works in the Human Nutrition Unit where she leads a research group focusing on diet, plant food bioactives and vascular health. She obtained her MS (1985) and PhD (1991) in cellular and molecular biology from the Blaise Pascal University of Clermont-Ferrand and her Habilitation to supervise research (2005) from the University of Auvergne.
She has been working for 12 years in the field of Nutrition & Health to study the role of dietary polyphenols in the prevention of cardiovascular diseases through a translational approach. This research includes human intervention studies with non-invasive assessment of vascular function, supplementation studies in animal models of atherosclerosis and cell experiments on vascular and immune cells. Previously, she worked on the absorption and metabolism of dietary polyphenols and on the splanchnic metabolism of nutrients. She belonged to the research group of INRA that have initiated the 1st International Conference on Polyphenols and Health (Vichy, 2003) and she chaired in 2015 its 7th edition in Tours (France). Presently, she chairs the COST-Action POSITIVe-FA1403, addressing through a multidimensional approach, the complexity of the interindividual variation in response (bioavailability and bioactivity) to the consumption of plant food bioactives in relation to cardiometabolic health (http://www6.inra.fr/cost-positive).

We recently had a chance to catch up with Christine to talk about her plans for the journal.

What are you most looking forward to in your new role as Editor-in-Chief and what are your aims?

A better understanding of the role of foods in preservation of the main physiological functions of the body constitutes an exciting area of research of the 21st Century with large prospects of innovation. Food & Function provides a unique platform for research related to the chemical and physical properties of food constituents, their fate in the body and their nutritional and health benefits in humans and I am very honoured and happy to be on the board of the journal. Also I’d like to acknowledge my eminent predecessors: Professor Gary Williamson, who founded the journal in 2010, and to Professor Kevin Croft, who succeeded him from 2014, whose vision and involvement laid to an outstanding recognition of the journal in less than ten years (IF 3.247). As new Editor-in-Chief of Food & Function, my most fervent hope is to work in close connection with the members of the editorial board, advisory board and editorial office to continue the current momentum and ensure the success of the journal by publishing high quality research ranging from foods to human studies.

What direction do you see this research field moving in and what do you imagine will be the next big breakthrough?

There is a general consensus that dietary habits and foods are key drivers for the maintenance of health through life. However, a lot of research is still needed to provide science-based knowledge on which we will be able to refine dietary recommendations regarding some specific foods or food components, to design foods targeting specific groups of population and thereby evolve towards the development of personalized nutrition.

Reaching this goal implies the development of more and more multidisciplinary research associating food scientists, microbiologists, physiologists and nutritionists, together with the use of breakthrough technologies (omics and computational) for a full characterisation of the complexity of the interactions between foods and human health. Completing this challenge will not be an easy task but so exciting for a new generation of researchers who will provide sound science that will lead undoubtedly to significant and concrete innovations in the field of foods, health and well-being.

Can you select one paper from 2017 in Food & Function that stood out from the crowd?

Rather than selecting among several hundred publications, one paper standing out from the crowd in 2017, I’d like to underline my interest for several in-depth reviews, published in regular issues or in themed collections, that provided both expert and non-expert scientists a comprehensive overview on a diversity of topics, ranging from peptides and human health, fate in the body and health properties of phenolic compounds, food structures and perception, microalgae and functional foods, and so forth. Regarding full papers reporting primary research, I noticed the growing number of papers considering the role of gut microbiota in the conversion, metabolism and health effects of foods or the ability of foods/components to shape microbiota with potential health impacts at the intestinal or systemic levels. This complex crosstalk between foods, microbiota and health deserves further investigations and will probably constitutes another hot topic of research in the coming years.

Once again, we’d like to congratulate Christine on her new role and we look forward to her term as Editor-in-Chief.

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Meet the Newest Members of the Food & Function Advisory Board

 

We are delighted to announce the appointment of four new members to the Food & Function Advisory Board

 

Elke Scholten, Wageningen University and Research, The Netherlands

Elke Scholten was the Guest Editor of our recent Structure & Sensory themed collection. Her review article from the collection on “Composite foods: from structure to sensory perception” was one of our 2017 HOT articles.

 

Natalie Ward, Curtin University, Australia

Natalie Ward is a Senior Lecturer in the Faculty of Health Sciences at Curtin University. You can read her most recent Food & Function  article on “Acute effects of chlorogenic acids on endothelial function and blood pressure in healthy men and womenhere.

 

Monica Galleano, University of Buenos Aires, Argentina

Monica Galleano was one of the Outstanding Reviewers for Food & Function in 2016. Her most recent article in the journal on “Modifications in nitric oxide and superoxide anion metabolism induced by fructose overload in rat heart are prevented by (−)-epicatechin” can be found here.

 

Jianping Wu, University of Alberta, Canada

Jianping Wu is the Guest Editor of the Food & Function themed collection on the International Symposium on Bioactive Peptides, which is currently in progress. You can read his recent Food & Function article from the collection here.

 

 

 

Food & Function is guided by an international Editorial Board and Advisory Board – more information on our board members can be found on our website. We welcome the knowledge and expertise our four new Advisory Board members will bring to the journal and we very much look forward to working with them. Welcome to the Food & Function team!

 

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Introducing the newest members of the Food and Function Advisory Board

We are delighted to introduce you to the two newest members of the Food and Function Advisory Board.

 

Xingbin Yang, Shaanxi Normal University, China

Beiwei Zhu, Dalian Polytechnic University, China

 

Both members have recently been appointed to the Advisory Board and we welcome the knowledge and expertise they will bring to the journal. We very much look forward to working with them. Welcome to the Food and Function team!

 

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Professor Laura Bravo Clemente: new Food & Function Associate Editor

We are delighted to announce the appointment of Professor Laura Bravo Clemente as Associate Editor to the Food & Function Editorial Board.


Laura Bravo-Clemente is full Research Professor at the Institute of Food Science, Technology and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). She obtained her B.S. degree in Biology from the University Complutense of Madrid in 1988 and her Ph.D. in chemistry from the Autonoma University of Madrid in 1993. She was a Marie Curie post-doctoral fellow at the MRC-Dunn Clinical Nutrition Centre in Cambridge, a Research Scientist at the Instituto del Frio (CSIC), and since its foundation in 2010 she is Director of ICTAN.

Her research activity in the field of nutrition focusses on the study of the health implications of bioactive food components, mainly polyphenols, with an extended interest on methylxanthines and prebiotics, addressing the metabolism and bioavailability of phytochemicals, their molecular mechanisms of action and the actual impact on human health performing clinical trials both in healthy and in different risk population groups, with an special interest on diabetes, obesity and cardiovascular disease.


We welcome Professor Bravo Clemente and her expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira, Mario Ferruzzi, Duo Li and Hang Xiao. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your article to Professor Bravo Clemente today!

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

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Introducing new Food & Function Associate Editor Professor Hang Xiao

We are delighted to announce the appointment of Professor Hang Xiao as Associate Editor to the Food & Function Editorial Board.


Prior to his appointment at the University of Massachusetts Amherst, Professor Xiao was a Research Associate at Rutgers University following a PhD in Food Science at the University of Wisconsin-Madison. His research is focused on identifying potential disease preventive dietary components (nutraceuticals), elucidating their molecular mechanisms, investigating possible synergistic interactions among these dietary components and commonly used pharmacological compounds, enhancing biological activities and bioavailability of dietary components by food processing and nanotechnology, with the long-term goal of developing diet-based strategies for the prevention of chronic diseases.


We welcome Professor Xiao and his expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira, Mario Ferruzzi and Duo Li. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your paper to Professor Xiao today!

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

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Introducing new Food & Function Associate Editor Professor Duo Li

We are delighted to announce the appointment of Professor Duo Li as Associate Editor to the Food & Function Editorial Board.



Professor Li is a professor of nutrition at Zhejiang University having been appointed after his education in China and Australia (Lanzhou University, University of Tasmania, RMIT Melbourne) and postdoctoral experience at Deakin University (Australia).  His current research interests include food bioactivity, natural products, functional foods and clinical studies. He is the President of the Asia Pacific Clinical Nutrition Society and immediate past-president of the Asia Pacific Vegetarian Union. Professor Li has published more than 310 peer reviewed journal publications, including articles in Food & Function, 9 books or book chapters and 20 patents.


We welcome Professor Li and his expertise to the Food & Function Editorial Board as Associate Editor alongside Tim Foster, Cesar Fraga, Isabel C F R Ferreira and Mario Ferruzzi. This appointment strengthens the Editorial Board, with all papers handled by an expert in the field. Submit your paper to Professor Li today!

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

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Introducing New Food & Function Editorial Board Member Professor H. Douglas Goff

We are delighted to announce the appointment of Professor H. Douglas Goff to the Food & Function Editorial Board.


Professor Goff of the Department of Food Science at the University of Guelph, Canada is best known for his research into the ingredients, structure, manufacturing and quality of ice-cream. More recently, he has focussed on polysaccharides as dietary fibre due to his longstanding interests in polysaccharide structure and funtionality combined with his knowledge of nutritional sciences. Further research is ongoing related to soluble fibre fortification in dairy products and into the effect of added fibre on health.


We welcome Professor Goff and his expertise to the Food & Function Editorial Board. Why not submit your paper to the journal today!

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

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Steven Feng Chen and Junshi Chen are elected as Fellows of the International Academy of Food Science and Technology (IAFoST)

Steven Feng Chen, Food & Function Associate Editor is elected a Fellow of the International Academy of Food Science and Technology

Professor Steven Feng Chen

Professor Junshi Chen

Professor Steven Feng Chen (Peking University – Food & Function Associate Editor) and Professor Junshi Chen (Chinese Centre for Disease Control and Prevention – Food & Function Advisory Board member) have been elected as Fellows of the International Academy of Food Science and Technology (IAFoST). 

IAFoST elects new Fellows every two years, and among the 30 newly elected fellows globally, Steven Feng Chen and Junshi Chen are the only two academics elected this year from China. To be eligible for election as a Fellow, a person must be recognized as having established an outstanding reputation for scientific accomplishments and leadership in the area of food science and technology.

Food & Function would like to congratulate both Steven and Junshi on this great achievement. For more information, please read the news item on the Peking University website.

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Food & Function welcomes new Advisory Board members

Food & Function would like to welcome seven internationally renowned researchers to the Food & Function Editorial Advisory Board team.

Zhen-yu Chen, Chinese University of Hong Kong, Hong Kong
Research interests: cholesterol metabolism, antioxidants and ageing, nutraceuticals and functional foods

Peter Clifton, Baker IDI Heart & Diabetes Institute, Australia
Research interests: prevention and treatment of cardiovascular disease and its risk antecedents, obesity and diabetes, by dietary means

Edith Feskens, Wageningen University, The Netherlands
Research interests: nutrition and health, obesity, cardiovascular diseases, metabolism, adipose tissue, fatty acids, fibre, diabetes mellitus, genetic polymorphism

Duo Li, Zhejiang University, China
Research interests: food bioactivity, food safety evaluation, relationship between non-communicable diseases and habitual dietary intake, evaluation of novel food and potential natural nutrient resources and how nutrients, food ingredients and natural products influence the expression of select genes

Young-Joon Surh, Seoul National University, South Korea
Research Interests: Cancer Prevention through Dietary Phytonutrients, investigate signal transduction mediated by redox-sensitive transcription factors including NF-kappa B, AP-1, p53, STAT3, and Nrf2.

Rob van Dam, National University of Singapore, Singapore
Research Interests: Nutritional Epidemiology, dietary determinants of obesity, type 2 diabetes and cardiovascular disease.

Gow-Chin Yen, National Chung Hsing University, Taiwan
Research Interests: molecular mechanisms of free radical-induced damage, natural antioxidants in food and mechanisms of prevention of oxidative damage, functional foods and nutraceuticals, phytochemical chemoprevention

Many of these esteemed researchers are already strong supporters of the journal being authors and referees and their invaluable experience will now contribute to the development of the Journal. We are delighted to welcome them to the Advisory Board.

Stay up to date with the latest developments from Food & Function by signing up for free table of contents alerts, and read issue 1 for free online.

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