Nature Research, part of Springer Nature, has announced an agreement with Beijing Technology and Business University and the International Union of Food Science and Technology (IUFoST) to co-publish the high-impact, open access journal npj Science of Food.
The journal aims to publish high quality, peer-reviewed original papers, opinions and commentaries to enhance research and understanding of the properties of food, natural or processed, and how processing influences its biological functions.
Food science and technology is a fast growing field that attracts scientists and engineers from many different disciplines to study the mechanism underlying how food processing, additives and nutritional value interact to influence the health of consumers.
npj Science of Food will cover a wide range of topics, including physiochemical changes and interactions between food ingredients during processing, eating and digestion; interactions between food and various digestive tract elements; physiological mechanisms of body responses to foods; food and stress, inflammation and metabolic syndrome; food policy and food safety; security and sustainability of the food industry.
Dr. Pingfan Rao, former President of IUFoST and the current Vice President of the Chinese Institute of Food Science and Technology, will be co-editor-in-chief for the new journal. Dr. Rao is also a professor at Zhejiang Gongshang University and an internationally active scientist in the field of food and biotechnology, being a fellow of the International Academy of Food Science and Technology and an advisor to municipal and provincial governments.
Dr. Sharon Shoemaker, founding executive director of the California Institute of Food and Agricultural Research in the College of Agricultural and Environmental Sciences and Department of Food Science and Technology at the University of California, Davis will also serve as co-editor-in-chief. Dr. Shoemaker has a long history of developing international collaborations and technologies along the food, agriculture and health value chain.
Prof. Baoguo Sun, President of Beijing Technology and Business University and Academician of the Chinese Academy of Engineering, will be founding editor-in-chief for the new journal. Prof. Sun also serves as Vice President of the China National Light Industry Council, the Chinese Institute of Food Science and Technology, the China Association of Nutrition and Healthy Food, the China Association of Fragrance Flavor and Cosmetic Industries, and the China Food Additives and Ingredients Association.
npj Science of Food will open for submissions in July 2016.
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