Welcome to the first issue of Food & Function

We are delighted to introduce the inaugural issue of Food & Function. This new timely journal from RSC Publishing will provide a much needed platform devoted to bringing together research which links the chemistry and physics of food with health and nutrition. 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, including the influence of the physical properties and structure of food, the chemistry of food components, the biochemical and physiological actions and the nutrition and health aspects of food.

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. The journal is supported by international Editorial and Advisory Boards, and we would like to thank these board members for their support of Food & Function. The members of the Editorial Board are Aedin Cassidy, Kevin Croft, Eric Decker, Alejandro Marangoni, Reinhard Miller, Paul Moughan, Johan Ubbink and Fons Voragen, and more details about our Editorial Board members can be found in the ‘Meet the Food & Function Editorial Board’ article is this first issue.

The journal is backed by a dedicated team of RSC Publishing editors. RSC Publishing has a strong heritage and reputation for publishing science of the very best quality and has a great track record for new journal launches. We are confident that Food & Function will be a high quality publication.

You will see that this inaugural issue of Food & Function contains papers that represent the full scope of the journal. Especial thanks must be given to the authors and referees for their support of Food & Function at this early stage.

Finally, it is important to note that papers published in issues this year and in 2011 will be free to access, and will therefore have maximum visibility and be widely promoted. We encourage you to sign up to the Food & Function newsletter – Food for Thought. This quarterly newsletter will keep you up to date with all the latest news about the journal. For details of how to sign up to the newsletter, and register for free access to Food & Function, please visit the journal platform at: www.rsc.org/foodfunction.

We hope you enjoy reading the papers in this first issue of Food & Function and will consider submitting some of your research to the journal. Details of how to submit an article to Food & Function are available on our platform. We welcome any comments you have about the journal and invite you to contact us at food-rsc@rsc.org.

 

Gary Williamson, Editor-in-chief

Sarah Ruthven, Managing editor

Plate1 Gary Williamson, Editor-in-chief

Plate2 Sarah Ruthven, Managing editor

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