10th International Conference on Polyphenols and Health – Food & Function Special Issue

In celebration of the International Conference on Polyphenols and Health (ICPH) 2022 in London, UK, we are delighted to announce that Food & Function is launching a Special Issue to highlight the latest trends, topics and developments in the field of polyphenols, food science and health. This includes but is not limited to research on the:

  • Relationship between the physical properties/structure of food and nutrition and health – for example, nutrient release and uptake
  • Molecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances)
  • Efficacy and mechanisms of bioactives in the body – including biomarkers
  • Role of nutrition and diet in disease

We welcome submissions of original research articles and reviews, which (following successful peer review) will be published and added to the online collection. Papers will receive extensive promotion throughout the submission period and also will be disseminated widely as a prominent issue for the journal.

This Special Issue is now open for submissions with a deadline of November 1st 2022.

If you are interested in submitting to the Special Issue, please submit directly via https://mc.manuscriptcentral.com/food and quote the Special Issue code ICPH22 (or alternatively, please get in touch with the Food & Function Editorial Office at food-rsc@rsc.org).

We look forward to receiving your paper!

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18th Food Colloids Conference: Structure, dynamics and function (11-13 April 2022)

 

Food & Function is delighted to be sponsoring the 18th Food Colloids Conference: Structure, dynamics and function (11-13 April 2022).

The conference aim is to gather leading international experts from academia and industry to share the latest research and developments in the field of food colloids.

The conference has a long history, starting in 1986 and has since been held at different locations throughout Europe.

Food of the future needs not only to be appealing and nutritious, but will also be required to provide health benefits. Furthermore, food needs to be sustainable throughout the production chain. A challenge is that formulated foods often are colloids that are both complex and polydisperse, both in relation to composition and structure, as well as in terms of changes with time. Clearly the study and understanding of such foods requires a combination of techniques and a new toolbox with unsurpassed spatial and time resolution. As a response to these needs unique large-scale research infrastructures, i.e. the synchrotron MAX IV and the neutron source ESS are being built up in Lund.

Abstract sessions:
a. Colloids – Design of structures for functionality
b. Biomacromolecules – Molecular characteristics and interactions
c. Neutron & X-ray scattering techniques – Tools for understanding food materials
d. Interfaces and self-assembly – Dynamics or instability?

Find out more about the conference via the relevant links below:

 

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New Food & Function Associate Editors: Andrew Neilson & Kee-Hong Kim

We are delighted to welcome two new Associate Editors to our Food & Function Editorial Board, Professors Andrew Neilson (North Carolina State University) & Kee-Hong Kim (Purdue University) 


Andrew P. Neilson 

Associate Professor in the Plants for Human Health Institute

North Carolina State University, USA

He received a BS in Food Science at Brigham Young University (2005) and PhD in Food Science at Purdue University (2009). Dr. Neilson also completed a postdoctoral fellowship at the University of Michigan Medical School (2009-2011), in the Department of Family Medicine and Comprehensive Cancer Center. Prior to joining the faculty at North Carolina State University, Dr. Neilson began his career as a faculty member in the Department of Food Science and Technology at Virginia Tech (2011-2018).

Dr. Neilson’s research focuses on the interactions between dietary phytochemicals and the gut microbiome, and how these interactions influence human health. Of specific interest are the bioactivities of microbial metabolites produced when the gut microbiome metabolizes unabsorbed dietary components. Specific health areas of interest include gut health and metabolic syndrome. Dr. Neilson is a member of the Institute of Food Technologist (IFT), the American Society for Nutrition (ASN), and the Phytochemical Society of North America (PSNA).

Submit to Andrew today


Kee-Hong Kim

Associate Professor in the Department of Food Science 

Purdue University, USA

He received a BS and MS degree in Food Science and Biotechnology at Seoul National University (Korea), and obtained his Ph.D. in Food Science at Rutgers University (NJ, USA). He then worked as a post-doctoral fellow in the Nutritional Sciences and Toxicology Department at the University of California, Berkey. Prior to Purdue University, Dr. Kim was an assistant professor at the Medical College of Wisconsin in the Department of Medicine.

Using cell culture, animal models and C. elegans, his research interest focuses on developing food-based strategies for regulating adipose function and its metabolic link to aging and cancer. He is also interested in understanding the role of cholesterol metabolism in obesity

Submit to Kee-Hong today


Please join us in welcoming Andrew & Kee-Hong to our Food & Function Editorial Board and community! They look forward to receiving your next submission.

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A warm welcome to our new Food & Function Advisory Board member: Kevin Murray

 

We are delighted to welcome Professor Kevin Murray (The University of Western Australia) to the Food & Function Advisory Board.


Kevin is a highly experienced applied biostatistician who is currently the Head of the Division of Population Studies at the University of Western Australia. With over 20-years statistical experience, he has acquired extensive knowledge and expertise in clinical trials, epidemiological studies, intervention studies, surveys, longitudinal studies and studies involving linked data. He is currently principal supervisor for 3 PhD students and co-supervisor for 8 students, with several recent completions. He is currently the Chair of the Research Committee and a Board Member of the Busselton Population Medical Research Institute, and sits on the representative council as an Australasian representative for the International Biometrics Society. He was previously employed in the role of the Director of the University of Western Australia’s Centre for Applied Statistics (2009-2016), where he developed associations with researchers and business clients and built and mentored a strong team of biostatisticians.

Kevin’s research experience in epidemiology and biostatistics; biostatistical methodology; population health; and constrained modelling will add valuable expertise to our Food & Function Advisory Board.

Please join us in welcoming Kevin to our community!

 

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Food Structures, Digestion & Health 6th International Virtual Conference 2021 – 16-19 November 2021

Food and Function is delighted to sponsor Food Structures, Digestion & Health 6th International Virtual Conference 2021, taking 16-19 November 2021.

The Food Structures, Digestion and Health 6th International Conference is focused on increasing awareness that food format and food structure have a significant effect on the bio-availability of nutrients. The focus has shifted development of nutritional guidelines away from the more traditional approach of simply examining the nutrient composition of foods.

This important conference presents a unique opportunity to bring together food industry professionals, and world leading scientists – from diverse disciplines including food science, nutrition, digestive behaviour and medical science with a common interest in food design that delivers better nutrition and functionality and improves consumer wellbeing.

  • Registration closes: 5 November 2021

Sessions will range from Food Structures Design, Processing & Digestion to the Food Microbiome and Health, from expert speakers in their fields. The full program is available to read here.

Don’t miss out on this fantastic conference. To find out more and register your place, please follow this link.

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20th International Nutrition & Diagnostics Conference – INDC 2021

Food & Function is delighted to sponsor INDC 2021, November 29 – December 2, 2021, which will be held at Hotel Amarilis Prague, Czech Republic.

The INDC 2021 is an annual leading meeting which represents an invaluable resource for nutritionists, medical doctors, analytical chemists, biochemists, chemists, and those in the clinical diagnosis seeking new technologies and new approaches in the field of nutrition, food diseases, food components and health trends. INDC is continuously growing and it is reflected by the participation of more than 40 nationalities and scientific contributions from a variety of application areas. Examples of topics areas to be covered and events are as below:

METABOLOMICS AND MICROBIOME, PROBIOTICS, PREBIOTICS, NUTRACEUTICALS AND BOTANICALS FOR HUMAN HEALTH
Probiotics and Prebiotics, Microbiota, Polyphenols, Bioactive Compounds, Prediction of Bioavailability, Chronic Diseases, Celiac Disease, Gluten-Free Diet, Nutrition and Cancer

ANALYTICAL METHODS IN NUTRITION AND DIAGNOSTICS
Analytical Methods for Human Health Protection, Separation Science in Clinical Diagnosis and Nutrition, LC-MS, MS as a Tool in Metabolism Studies, Applications of Electrochemistry Coupled with MS, Biomarkers in Aging and Disease, Nanomaterials, Sensors, Newborn Screening, Automatization in Sample Preparation, Forensic Doping and Toxicology, Therapeutic Drug Monitoring and Environmental Analysis

YOUNG SCIENTIFIC SESSION WITH THE BEST LECTURE AWARD

POSTER SESSION WITH THE BEST POSTER AWARD

 

 

Early registration deadline: September 30, 2021
Oral presentation deadline: October 10, 2021
Poster presentation deadline: October 10, 2021
The conference registration process is online:
http://www.indc.cz/en/registration/registration-form/
More information at: www.indc.cz

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Themed Collection on the effect of food matrix and processing on the physiological fate of bioactive compounds and metabolites

We are very pleased to announce a new Food & Function themed collection, on the effect of food matrix and processing on the physiological fate of bioactive compounds and metabolites. The collection will be Guest Edited by Prof. Jesus Simal-Gandara (University of Vigo, Spain) and Dr Tarun Belwal (Zhejiang University, China).

Food matrix plays an important role in determining the physiological fate of nutrients, bioactive compounds, and metabolites. The food matrix has been described as the complex assembly of nutrients and non-nutrients interacting physically and chemically, that influences the release, mass transfer, accessibility, digestibility, and stability of many food compounds. These compounds also undergo biotransformation in the gastrointestinal tract, before being systemically absorbed by the bloodstream, affecting their functionality. Food processing also affects the bioaccessibility, bioavailability and functionality of the food compounds, and the effect of food matrix has also been seen.

We invite original research and review papers on the effect of food matrix and processing on the physiological fate of nutrients, bioactive compounds and metabolites, with special reference to antioxidant compounds. These can include, but not limited to:

  • Effect of food matrix and/or processing on the processes of digestion and absorption of food compounds.
  • Effect of food matrix and/or processing on mass transfer, accessibility, and stability of food compounds.
  • Effect of food matrix and/or processing on bioconversion, bioactivity and bioefficacy of food compounds.
  • Food matrix and/or processing effect on its functionality (e.g. antioxidant).
  • Nutrient-matrix interactions and its effect on bioaccessibility, bioavailability and functionality.

Accepted articles will be collated in an online collection as soon as they are accepted and in the themed collection as a whole and will be promoted as a complete collection in Spring 2022.

The submission deadline for this collection has been extended to 30th April 2021

If you are interested in submitting to this collection, please contact the Editorial Office.

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International Conference on Polyphenols and Health (ICPH2019) Themed Web Collection now published

The new themed collection for Food & Function on the 9th International Conference on Polyphenols and Health (ICPH) is now published.

This themed collection, guest edited by Kevin Croft and Cesar Fraga, features invited contributions from the conference which ran at the end of last year from November 28th to December 1st in Kobe, Japan.

Access the collection here: rsc.li/polyphenols-and-health 

We hope you enjoy this collection!

Articles will be free to read until the end of January 2021.

*Access is free through an RSC account (free to register)

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Delivery of Functionality in Complex Food Systems themed collection now published

This new Food & Function collection consists of papers from the 8th International Symposium on Delivery of Functionality in Complex Food Systems (DOF 2019), held in Porto, Portugal, 7-10 July 2019. Guest Edited by Mike Boland, Yoav Livney and Antonio Vicente.

Access the collection here: rsc.li/delivery-of-functionality

We hope you enjoy this collection!

Articles will be free to read until the end of January 2021.

*Access is free through an RSC account (free to register)

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Outstanding Reviewers for Food & Function in 2019

We would like to highlight the Outstanding Reviewers for Food & Function in 2019, as selected by the editorial team, for their significant contribution to the journal. The reviewers have been chosen based on the number, timeliness and quality of the reports completed over the last 12 months.

We would like to say a big thank you to those individuals listed here as well as to all of the reviewers that have supported the journal. Each Outstanding Reviewer will receive a certificate to give recognition for their significant contribution.

Dr Luis Goya, Institute of Food Science, Technology and Nutrition

Dr Yan Li, Huazhong Agricultural University, ORCID: 0000-0002-2867-933X

Dr Gaoxing Ma, Nanjing University of Finance and Economics

Dr Andrew Neilson, NC State University

Dr Qingsen Shang, University of Michigan, ORCID: 0000-0002-6782-3437

Dr Yue Sun, Anhui Agricultural University, ORCID: 0000-0003-2478-0980

Professor Josiana Vaz, Polytechnic Institute of Braganca, ORCID: 0000-0002-6989-1169

Professor Yuming Wang, Ocean University of China, ORCID: 0000-0003-2310-1456

Professor Xian Wu, Miami University, ORCID: 0000-0002-6805-3737

Dr Wei Zhang, Cleveland Clinic Lerner Research Institute, ORCID: 0000-0002-0013-9200

We would also like to thank the Food & Function board and the Food chemistry community for their continued support of the journal, as authors, reviewers and readers.

If you would like to become a reviewer for our journal, just email us (food-rsc@rsc.org) with details of your research interests and an up-to-date CV or résumé. You can find more details in our author and reviewer resource centre.

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