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
Find contact details and more information about the Food & Function Editorial Team
Editor-in-Chief
Professor Gary Williamson
Editor-in-Chief, Food & Function
Gary Williamson is Professor of Functional Food at the University of Leeds, UK in the School of Food Science and Nutrition. His research interests are in nutritional and food biochemistry. He has over 250 refereed scientific publications, and is one of the most highly cited authors in Agricultural Sciences according to ISI. Currently, he is also a Visiting Professor of Food Safety at University of Surrey, UK, and Honorary Chair at Harbin Medical University, China.
Prior to joining the University of Leeds in 2007, Gary was the Head of Nutrient Bioavailability at Nestlé Research Centre, Lausanne, Switzerland and before that Head of Phytochemicals at the Institute of Food Research, Norwich, UK. In addition to his full-time professorship at the Univeristy of Leeds, Gary is also a Scientific Advisor to the nutrient bioavailability group at Nestlé Ltd, specialising in polyphenols.
Associate Editor
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
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
Sarah Ruthven
Managing 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.
