Archive for the ‘Board News’ Category

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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Interview with Nissim Garti: Function is Everything

Nissim Garti, Editorial Board Member of Food & Function, talks to Anna Simpson about links between industry and academia, liquid delivery systems, what the term food and function means to him and about an interesting hobby.

Nissim Garti 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. Professor Garti 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 Professor 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. 

How did you become interested in food science research?

My father owned a wholesale foods outlet.  When I went to university I started at medical school but after a few weeks I decided I did not want to be a medical doctor so I changed to chemistry.  I followed my degree with a Masters in food and the rest is history; although I don’t only do food, these days a third of my work is pharmaceuticals.

You have strong links with industry; what are your views on how industry and academia can work together?

I think they must work together.  My department is called the school of applied product-oriented research so applications are always a focus of work.  My Masters students do the applied research while PhD students perform fundamental research.  I only publish the fundamental research, the rest goes into patents.  I have over 90 patents and have been involved in a few start-ups.

Could you tell us more about the Nano-sized Self-assembled Structured Liquids (NSSL) technology that is behind your start-up company NutraLease?

NSSLs are a form of modified microemulsion.  They have been known for a long time, since the fifties, but the problem was that when they were diluted they broke apart.  Our development allowed them to be diluted so when they are taken into the body and diluted during digestion they stay in-tact; they are also adsorbed onto the lumen and release their contents.

What is the main focus of your research at the moment?

I am interested in all new liquid delivery systems.  I always focus on new ways of entrapment and am interested in developing novel systems.  I am currently very interested in lyotropic liquid crystals as solubilisation vehicles.

What does the term Food & Function mean to you?

Well, function is everything.  Functionality is all about what something does, and to me, this has to be about new functions or unexpected functions; it is not interesting to present a function that would be expected.  For example, if combining protein and vitamin A resulted in a new function, such as increased bioavailability, this would be a new functionality.  So, to me, what is interesting is discovering an unexpected function, or designing a new structure which provides a new functionality, or altering the function of a known substance; these are more interesting than understanding how something works.

Could you tell us a bit about your interests outside of science

My hobby is photography.  I travel to very remote places and meet with isolated tribes that are dying from existence, known as ‘disappearing tribes’.  I am not just interested in photos as a visual record; I go with a small group and get to know the people.  I am interested in their culture and customs, the way they do things, live and have fun.  We spend time with them and build trust and only then will I take photographs, when they know me and trust me.

Also of Interest

Read Professor Garti’s recently published review in Food & Function:

Lipid polymorphism in lyotropic liquid crystals for triggered release of bioactives
Nissim Garti,  Dima Libster and Abraham Aserin, Food Funct., 2012,3, 700-713

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Food & Function appoints new Associate Editor

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!


Tim Foster

Tim Foster

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.

Nissim Garti

Nissim Garti


 
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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Submit your work to Food & Function

We invite you to submit your work to Food & Function.

Monthly issues of Food and Function will publish communications and full papers reporting primary research as well as in-depth reviews focusing on the interaction of food components with the human body.

Submissions to Food & Function are handled fairly, quickly and efficiently by our Associate Editors, Steven Feng Chen from the University of Hong Kong, and Cesar Fraga from the University of Buenos Aires and UC Davis.

Steven Feng Chen, Associate Editor

Cesar Fraga, Associate Editor

 
Food & Function provides authors in this field with a new dedicated Journal characterised by the high quality, rapid publication and innovative technology for which RSC journals are renowned. In addition authors can expect:
  • Free use of colour where it enhances the article
  • Rigorous peer review by experts in the field
  • Simple and effective online submission process
  • No page charges
  • Free electronic reprints (pdf) of own paper
  • Electronic supplementary information
  • Free e-mail alerting and RSS news feeds service
  • Additional publishing options via RSC Open Science   

We look forward to receiving your submission to Food & Function

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