Scientific publisher RSC Publishing, the publishing arm of the Royal Society of Chemistry, UK, has announced the launch of a new journal, Food & Function, linking chemistry and physics of food with health and nutrition. The journal, scheduled for launch at the end of 2010, will highlight the interaction of food components in the human body, including the biophysical and physiological aspects of foods, in the context of human nutrition and health benefits.
The latest issue of the journal will be freely available to all readers via the website. Free online institutional access to all 2010/2011 content will be available following a simple registration process at www.rsc.org/foodfunction. The journal is projected to provide a dedicated venue for research relating to the chemical and physical properties of food components and their nutritional and health benefits in humans.
Professor Gary Williamson of the School of Food Science and Nutrition at the University of Leeds, UK, will serve as the Editor-in-Chief of the journal. He will be supported by Associate Editors Professor Cesar Fraga (UC Davis, USA and University of Buenos Aires, Brasil) and Professor Steven Feng Chen (University of Hong Kong) who will handle submissions for the new journal.
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