Archive for the ‘Board News’ Category

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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Introducing the Food & Function team

Food & Function is a new monthly peer-reviewed journal providing a dedicated venue for research relating to the
chemical and physical properties of food components and their nutritional and health benefits in humans.

The Journal is supported by an internationally renowned Editorial and Advisory Board led by Editor-in-Chief
Professor Gary Williamson, Chair of Functional Food at the University of Leeds, UK.

Associate Editors, handling submissions to the Journal are:
Cesar Fraga, University of California, Davis, USA University of Buenos Aires, Argentina
Steven Feng Chen, The University of Hong Kong, China
Editorial Board members:
Aedin Cassidy, University of East Anglia, UK
Kevin Croft, University of Western Australia, Australia
Eric Decker, University of Massachusetts, USA
Alejandro Marangoni, University of Guelph, Canada
Reinhard Miller, Max Planck Institute of Colloids & Interfaces, Germany
Paul Moughan, Riddet Institute, Massey University, New Zealand
Johan Ubbink, Nestle R&D, Switzerland
Fons Voragen, Wageningen, The Netherlands
Advisory Board members:
Hitoshi Ashida, Kobe University, Japan
Junshi Chen, Chinese Centre of Disease Control & Prevention, China
E. Allen Foegeding, North Carolina State University, USA
Vincenzo Fogliano, University of Napoli Federico II, Italy
Mike Gidley, University of Queensland, Australia
Chi-Tang Ho, Rutgers University, USA
Richard Hurrell, ETH Zurich, Switzerland
Peter Lillford, University of York, UK
Rui Hai Liu, Cornell University, USA
Julian McClements, University of Massachusetts, USA
John A. Milner, National Cancer Institute, National Institutes of Health, USA
Brent Murray, University of Leeds, UK
Patricia Oteiza, University of California at Davis, USA
Augustin Scalbert, INRA, France
Helmut Sies, University of Dusseldorf, Germany
Leif Skibsted, University of Copenhagen, Denmark
David Stuart, The Hershey Company, USA
Arthur Tatham, University of Wales Institute, Cardiff, UK
Junji Terao, University of Tokushima, Japan
George van Aken, NIZO Food Research, The Netherlands
Erik van der Linden, TI Food & Nutrition, The Netherlands
Jose Vina, University of Valencia, Spain
Peter Wood, Agriculture and Agri-Food Canada, Canada

 To keep up to date with the latest news from Food & Function  sign up for the newsletter – Food for Thought.

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