Jianping Wu, University of Alberta, Canada Natalie Ward, University of Western Australia, Australia Rob van Dam, National University of SingaporeĮrik van der Linden, TI Food & Nutrition, The Netherlands George van Aken, NIZO Food Research BV, The Netherlands Junji Terao, Konan Women's University, Japan Patricia Oteiza, University of California at Davis, USA Kevin Murray, The University of Western Australia, Australia Paul Moughan, Riddet Institute, Massey University, New Zealand Julian McClements, University of Massachusetts, USA H Douglas Goff, University of Guelph, CanadaĪlejandro Marangoni, University of Guelph, Canada Mike Gidley, University of Queensland, Australia Kevin Croft, University of Western Australia, AustraliaĮric Decker, University of Massachusetts, USAĬesar Fraga, University of Buenos Aires, Argentina Peter Clifton, Baker IDI Heart & Diabetes Institute, Australia Zhen-yu Chen, Chinese University of Hong Kong
Steven Feng Chen, Peking University, China
Nutrient physiology/metabolism and interactionsĪedin Cassidy, University of East Anglia, UK. Effects of food contaminants - including toxicology and metabolism. Efficacy and mechanisms of bioactives in the body - including biomarkers. Molecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances). 
Relationship between the physical properties/structure of food and nutrition and health - for example, nutrient release and uptake. Chemistry and physics of food digestion processes. Clinical and population studies using food or food componentsĮxamples of topics that are of (special) interest to be published in Food & Function are:. Toxicological responses to food components. Biochemical and physiological actions of food components. Physical properties and structure of food. The journal focuses on food and the functions of food in relation to health by describing (the): Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food.
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