We are delighted to announce the launch of Food & Function – a new and exciting journal which will bring together high-impact research linking the chemistry and physics of food with health and nutrition.
Food & Function will provide a dedicated venue for physicists, chemists, biochemists, nutritionists and other health scientists focusing on work related to the interaction of food components with the human body. Topics include:
- The physical properties and structure of food
- The chemistry of food components
- The biochemical and physiological actions
- Nutrition and health aspects of food
Professor Gary Williamson, Chair of Functional Food at the University of Leeds is the Editor-in-Chief of Food & Function with Professor Cesar G. Fraga, University of Buenos Aires, Argentina and UC Davis, USA, and Professor Steven Feng Chen, The University of Hong Kong, as Associate Editors and an internationally renowned Editorial Board:
Professor Aedin Cassidy, University of East Anglia, UK
Professor Kevin Croft, University of Western Australia, Australia
Professor Eric Decker, University of Massachusetts, USA
Professor Alejandro Marangoni, University of Guelph, Canada
Dr Reinhard Miller, Max Planck Institute of Colloids & Interfaces, Germany
Professor Paul Moughan, Massey University, New Zealand
Dr Johan Ubbink, Nestle R&D, Switzerland
Professor Fons Voragen, Wageningen UR, The Netherlands
Manuscripts will be handled by the Associate Editors with all submitted articles subject to rigorous peer-review by international expert referees. Papers will be published online in a citable form shortly after acceptance for publication.
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