Food & Function news

Editorial Board news

As Food & Function enters its fifth year of publication Professor Gary Williamson finishes his term as Editor-in-Chief. Gary has led Food & Function from the start and has helped in shaping and developing the Journal. His enthusiasm and commitment to the Journal and its aims have been invaluable in the journey and success of Food & Function so far and we are delighted that he will continue to be part of the team as a member of the Advisory Board.

We are delighted to announce that from January 2014 Professor Kevin Croft from the University of Western Australia will take on the role of Editor-in-Chief for Food & Function. Kevin has been a member of the Food & Function Editorial Board since its launch in 2010 and has thus far made significant contributions to the development and success of Food & Function. We look forward to working with Kevin to build upon the successes of the Journal.

At the end of 2013 Professor Paul Moughan and Professor Nissim Garti retired from the Editorial Board. Paul and Nissim have both been very supportive of the Journal and provided valuable feedback in shaping the quality and scope and thus helping to fulfil the aims of the Journal. Both will continue to support the Journal through membership of the Advisory Board.

We are pleased to announce Professor Vincenzo Fogliano (Wageningen University, The Netherlands) has agreed to join the Editorial Board from January 2014. Vincenzo has supported the Journal from launch through guest editing two themed issues, in 2012 the First International Congress on Cocoa, Coffee and Tea and in 2013 The Maillard reaction in food and nutrition. We are delighted to welcome Vincenzo to the Editorial Board and look forward to working with him.

Food & Function impact

Food & Function reached a significant milestone in 2013, receiving its first full impact factor of 2.694*. To come in with a strong first impact factor demonstrates the excellent quality and visibility of Food & Function after only 4 years of publication. Furthermore, it validates the aims and vision of the Journal to be a home for work that crosses disciplines and links the chemistry and physics of food with health and nutrition. We have received many comments from the community that Food & Function is filling a vital niche and we look forward to the increasing impact that the Journal will have in providing visibility to this growing and multidisciplinary field.

Food & Function symposium

At the end of November we had a very successful ‘Food & Function International Symposium’, which took place at three different locations: National Chung Hsing University, Taichung City, Taiwan; Peking University, Beijing, China and Southwest University, Chongqing, China. We would like to thank Professor Gow-Chin Yen, Professor Steven Feng Chen and Professor Guo Hua Zhao who hosted the events at their universities.

Editorial Board members Kevin Croft, Steven Feng Chen and Vincenzo Fogliano spoke at all of the locations along with Bettina Wolf (University of Nottingham, UK) and Hang Xiao (University of Massachusetts Amherst, USA). We were also delighted by the support of the event from the following Advisory Board members who presented as part of the symposia: Duo Li (Zhejiang University), Zhenyu Chen (Chinese University of Hong Kong) and Junshi Chen (Chinese Centre of Disease Control & Prevention). A full report of the Symposia, including details of the poster prize winners at the three locations can be found on the Food & Function blog at http://blogs.rsc.org/fo/

We would like to thank you for your continued support of Food & Function and if you have any comments on the Journal we would be very pleased to hear from you.

Wishing you all a very successful 2014.

Sarah Ruthven Managing Editor

Anna Simpson Deputy Managing Editor

E-mail: food-rsc@rsc.org

*2012 Journal Citation Reports® (Thomson Reuters, 2013)

News from the Royal Society of Chemistry

When our chief executive Robert Parker revealed a new vision and strategy for the Royal Society of Chemistry last year, it was the right time to cast a critical eye over our brand. As an organisation we have ambitious goals and to reach them we need to build a greater awareness of the Royal Society of Chemistry. We undertook large scale research to help us understand how we could develop our brand, communicating with 7000+ individuals from our community. You may have taken part in this research: through our online survey, one of the focus groups or a telephone interview? This research helped us to clearly define how we can build on our strengths to advance excellence in the chemical sciences through our messaging and logo. Talking about our new logo … we feel it reflects the dynamic creativity of chemistry, it's about collaboration and community, becoming stronger as it builds and overlaps. What do you think? The way our articles look has also changed to reflect the new brand, make an impact and most importantly make it easier for you to read and navigate. We'd love to hear your feedback, please share your thoughts with us E-mail: brand@rsc.org

From this year we are pleased to be able to offer free colour for all images and figures in all of the Royal Society of Chemistry journals, both in print and online. We believe this will further improve the efficiency of our submission, editing and publication processes, and enhance the readers' experience as well.

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