Scientific publisher RSC Publishing, the publishing arm of the Royal Society of Chemistry, UK, has announced the inaugural issue of the journal Food & Function. The journal will publish quality research linking the physics and chemistry of food with health and nutrition.
The new peer-reviewed journal will publish monthly issues containing full papers, communications and reviews. The inaugural issue showcases research articles reflecting Food & Function's highly topical scope which includes the physical properties and structure of food; the chemistry of food components; the biochemical and physiological actions; and nutrition and health aspects of food. The issue 1 editorial includes an introduction from Editor-in-Chief Gary Williamson and Managing Editor Sarah Ruthven explaining the timeliness of this new journal and the mission of Food & Function to bridge the gap between chemistry and physics of food with health and nutrition.
All 2010 and 2011 issues of the journal will be free for users to access after registering for an RSC Publishing personal account. After the inaugural issue, readers can look forward to two further journal issues being published between now and the end of this year, and twelve in 2011.
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