Food & Function Blog

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!

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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.

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.

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.