Food & Function Blog

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!

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 women” here.

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!

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!