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Food & Function

Linking the chemistry and physics of food with health and nutrition



Contact the Journal

Food & Function
Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF
Tel: +44 (0) 1223 420066
Fax: +44 (0) 1223 420247





Food & Function Staff

Find contact details and more information about the Food & Function Editorial Team

Editor-in-Chief

Kevin Croft

University of Western Australia, Australia

Associate Editor


Picture of Professor  Tim  Foster

Professor Tim Foster

Associate Editor, Food & Function

Tim Foster is a Professor in Food Structure at the University of Nottingham, UK in the Division of Food Sciences of the School of Biosciences. His research interests include microstructure design through an understanding of the interplay between ingredients and process, and the subsequent deconstruction / reconstruction in the GI tract. Such understanding allows a description of bioaccessibility of micro- and macro-nutrients and ultimately provides design rules for foods of the future for maximum functionality.   

Tim spent 15.5 years in Unilever's R&D organisation leading science teams in biopolymer structure/functionality and designed structures for delivery of food actives (health and flavour). 

Since joining the University of Nottingham in 2007 Tim has received the IChemE Award for Innovation and Excellence in Food and Drink in 2009 and, in collaboration with Loughborough University has developed food structures for controlling body hydration. He has over 70 publications in peer reviewed journals, conference proceedings, book chapters and patents and has ongoing research interests in the areas of natural structuring agents, rehydration phenomena, microstructure changes in physiological environments and targeted / controlled release. 


Associate Editor


Picture of Professor  Cesar  Fraga

Professor Cesar Fraga

Associate Editor, Food & Function

Professor Fraga received his doctoral degree in Biological Chemistry from the University of Buenos Aires, in 1985. He held two post-doctoral positions at the Department of Food Science and Technology at the University of California, Davis (1986-1988) and at the Department of Biochemistry and Molecular Biology at the University of California, Berkeley (1988-1990). In 1990 he was appointed Professor of Physical Chemistry at the School of Pharmacy and Biochemistry, University of Buenos Aires and Researcher at the National Council for Scientific Research Argentina (CONICET), positions that he still holds today. From 2004 Professor Fraga also has a position of Research Professor at the Department of Nutrition, University of California, Davis. His original research interests in free radical and antioxidants in biological systems were the foundation for his current activities centered in health effects of plant constituents. 


Associate Editor


Picture of Professor  Steven  Feng Chen

Professor Steven Feng Chen

Associate Editor, Food & Function

Professor Steven Feng Chen is Director of the Institute for Food & Bioresource Engineering in the College of Engineering at Peking University, China. His research interests are primarily in the areas of functional foods and food biotechnology. He is particularly interested in the development of functional foods and nutraceuticals from plants and algae. He has edited 4 books, filed 6 patents, and published over 200 papers in refereed journals. He has received several prestigious awards such as HKU Outstanding Research Student Supervisor Award, HKU Outstanding Young Researcher Award, and CIFST Outstanding Researcher in Food Science and Technology Award. He is a highly cited scientist (top 1%) in Agricultural Sciences, and is an elected Fellow of American Institute for Medical and Biological Engineering.


Managing Editor


Picture of Sarah Ruthven

Sarah Ruthven

Editor

Sarah joined RSC Publishing in 2005 and is the Managing Editor for a portfolio of journals. Sarah has over 13 years of publishing experience and has worked for a number of different Publishers.


Editorial Board

Aedin Cassidy

University of East Anglia, UK

Eric Decker

University of Massachusetts, USA

Vincenzo Fogliano

Wageningen University, The Netherlands

Alejandro Marangoni

University of Guelph, Canada

Johan Ubbink

Food Concept & Physical Design, Switzerland


Advisory Board

Hitoshi Ashida

Kobe University, Japan

Junshi Chen

Chinese Centre of Disease Control & Prevention, China

Zhen-yu Chen

Chinese University of Hong Kong

Peter Clifton

Baker IDI Heart & Diabetes Institute, Australia

Edith Feskens

Wageningen University

E. Allen Foegeding

North Carolina State University, USA

Nissim Garti

Hebrew University of Jerusalem, Israel

Mike Gidley

University of Queensland, Australia

Chi-Tang Ho

Rutgers University, USA

Richard Hurrell

ETH Zurich, Switzerland

Duo Li

Zhejiang University, China

Peter Lillford

University of Birmingham, UK

Rui Hai Liu

Cornell University, USA

Julian McClements

University of Massachusetts, USA

Clare Mills

University of Manchester, UK

Paul Moughan

Riddet Institute, Massey University, New Zealand

Brent Murray

University of Leeds, UK

Patricia Oteiza

University of California at Davis, USA

Augustin Scalbert

International Agency for Research on Cancer (IARC), France

Helmut Sies

University of Dusseldorf, Germany

Leif Skibsted

University of Copenhagen, Denmark

David Stuart

Food & Nutrient Impact, LLC, USA

Young-Joon Surh

Seoul National University

Arthur Tatham

University of Wales Institute, Cardiff, UK

Junji Terao

University of Tokushima, Japan

George van Aken

NIZO food research BV, The Netherlands

Rob van Dam

National University of Singapore

Erik van der Linden

TI Food & Nutrition, The Netherlands

Jose Vina

University of Valencia, Spain


Gary Williamson


Gow-Chin Yen

National Chung Hsing University, Chinese Taipei