STM publisher Springer, Germany, has announced that it is founding a new journal Food Digestion, dedicated to a quickly growing area of research – food science combined with the physiology of digestion. Roger Lentle from the Institute of Food Nutrition and Human Health at Massey University in New Zealand and Peter Wilde from the Institute of Food Research in Norwich, UK, will serve as Editors-in-chief of the journal. They will be supported by an international editorial board.
Food Digestion seeks to bring together the increasing number of researchers who are working at the interfaces between the physical sciences and nutrition and health. The journal will publish two issues in 2010 and increase to four issues in 2011. It will publish original papers and reviews that describe interrelationships between foods and all aspects of the physiological, biophysical, microbial and neurohumoral components of digestion, acquisition and absorption, with particular emphasis on the role of food structure. While the principle area of focus of the journal is in regard to human digestion, the journal will welcome papers that explore these areas in animal and in vitro models and which compare these processes in an evolutionary sense.
Food Digestion will include features such as fast electronic publication in Online First, Cross Reference Linking, and Alert services.
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