2024 highlights from Food & Function ??????
2024 was a year of growth for Food & Function with some changes to our journal scope, Editorial and Advisory Boards and, of course, lots of influential publications. Join us as we look back on some of the highlights from the last year!
Defining the intersection between food and human health – an updated scope for Food & Function ????
Since its inception in 2010, Food & Function has served as a unique platform for publishing research on the chemical and physical properties of food components and their nutritional and health benefits in humans.
Over the years, the journal has expanded significantly, doubling its annual issues from 12 to 24 and diversifying its content. In response to the evolving landscape of food science, the journal has refined its scope to focus more sharply on the intersection of food science and human health.
The updated scope welcomes submissions from a broad range of disciplines, including physics, chemistry, biochemistry, nutrition, and other areas of food science. Research topics of particular interest include :
? Chemistry and physics of food components: fundamental properties of food and digestion processes.
? Food structure and nutrition: how the physical properties and structure of food relate to nutrition and health, such as the impact of food matrix or processing on nutrient release and uptake.
? Molecular properties and effects: molecular characteristics and physiological effects of food components, including nutrients, fibres, essential micronutrients, bioactives, and allergens.
? Nutritional and health effects: bioavailability, metabolism, and health impacts of various food components.
? Exposure and efficacy: which metabolites of food origin is the body exposed to and what is their bioactivity in vivo.
? Gut microbiota and physiology: impact of foods and their components on gut microorganisms and human physiology, with a particular interest in fermented foods.
? Nutrition and disease: demonstration of the role of nutrition and diet in the prevention and development of diseases.
? Cellular and molecular mechanisms of action: cellular and molecular effects of food and its components.
Read the full Editorial ?? https://pubs.rsc.org/en/content/articlelanding/2024/fo/d4fo90087a
?? New Associate Editor - David VAUZOUR ( University of East Anglia ) ??
Prof David Vauzour is an Associate Professor in Molecular Nutrition at the Norwich Medical School, University of East Anglia, UK. He received his PhD from the Faculty of Pharmacy, University of Montpellier (France) in 2004.
His research, based at the University of Reading (2005-2011), and at the Norwich Medical School, University of East Anglia, UK (2011- present) has focused on investigating the impact of food bioactives on (neuro)degenerative disorders and developing novel strategies to delay brain ageing and cognitive decline. In this context, his initial work provided considerable insights into the potential for natural products to promote human vascular function, decrease (neuro)inflammation, enhance memory, learning and neuro-cognitive performances and to slow the progression of Alzheimer’s disease.
His major contribution has been to show that phytochemicals, and in particular flavonoids, exert such diverse biological effects through their modulation of intracellular signalling pathways, and the regulation of the cellular plasticity and resilience to exogenous stimuli. His recent interests concern how food bioactives modulate ApoE genotype-induced neurodegenerative disorders, along with the regulation of the gut microbiome-brain axis in ageing and neurodegenerative disorders and their underlying molecular mechanisms.
Prof Vauzour looks forward to handling your papers!
?? New Advisory Board members ??
Sanjay Basak - ICMR-National Institute of Nutrition, India
Tatjana Ruskovska, Goce Delcev University, North Macedonia
"Food & Function is a leading scientific platform for promoting the latest research, not only in my specific field but also in the broader areas of food and nutrition. The world-class scientists on its Editorial Board ensure the publication of high-quality articles, making Food & Function one of the top journals in nutrition science."
Cristian Del Bo', University of Milan, Italy
Sabine Kulling, Max Rubner-Institut, Germany
Chris Gill, Ulster University, UK
Neuza Mariko Aymoto Hassimotto, University of S?o Paulo, Brazil
Please join us in welcoming our new Food & Function Advisory Board members, who will help shape the bright future of our journal!
Most popular articles ??
Food & Function continued its strong history of publishing impactful research – here are just a few of the most read works from 2024.
Congratulations to all of our authors for their successful publications!
Jiaying Hu, Robin Mesnage , KIERAN TUOHY , Christian Heiss , & Food & Function Associate Editor Ana Rodriguez-Mateos PhD RNutr FRSC FHEA
Naomi May, Jiahua Shi, Helen Clunas , Julianna Lys de Sousa Alves Neri, Celine Kelso , Jody Moller (Morgan) , Yinghua Yu, Karen Charlton
Jianing Ren, Jing Dai, Yue Chen, Zhenzhen Wang, Ruyi Sha & Jianwei Mao
Effectiveness of anthocyanin-containing foods and nutraceuticals in mitigating oxidative stress, inflammation, and cardiovascular health-related biomarkers: a systematic review of animal and human interventions
Nina Mohammadi, Michelle Farrell , Laura O'Sullivan , Andrea Langan , Marcelo Franchin, Luciana Azevedo, & Daniel Granato
So, what is in store for 2025? ?? ??
We have an ambitious programme of exciting initiatives, themed collections, and conference attendance planned for 2025. We look forward to seeing you and invite you to keep an eye on this page for more news throughout the year!
- Food & Function Editorial Office
Faculty@Kashmir University; Fulbright Fellow, USA;
1 个月Very informative
Scientific Director @Clinic Buchinger Wilhelmi | Research Fellow @ King’s College London | PhD | Research how to live a long, fulfilling and sustainable life by healthy eating and fasting ??
1 个月Thank you for highlighting our paper !
Professor
1 个月Amazing journal, amazing editors !!! Congrats