Christine Morand, Editor-in-Chief
Christine Morand is full research director at the French National Institute for Agricultural Research (INRA), working in the Human Nutrition Unit where she leads a research group focusing on diet, plant food bioactives and vascular health.
She obtained her MS (1985) and PhD (1991) in cellular and molecular biology from the Blaise Pascal University of Clermont-Ferrand and her Habilitation to supervise research (2005) from the University of Auvergne.
For 12 years, she has worked in the field of Nutrition & Health to study the role of dietary polyphenols in the prevention of cardiovascular diseases through a translational approach. This research includes human intervention studies with non-invasive assessment of vascular function, supplementation studies in animal models of atherosclerosis and cell experiments on vascular and immune cells. Previously, she worked on the absorption and metabolism of dietary polyphenols and on the splanchnic metabolism of nutrients.
She belonged to the research group which initiated the 1st International Conference on Polyphenols and Health (Vichy, 2003) and chaired the conference in 2015.
Presently, she chairs the COST-Action POSITIVe-FA1403, addressing through a multidimensional approach, the complexity of the interindividual variation in response (bioavailability and bioactivity) to the consumption of plant food bioactives in relation to cardiometabolic health.
Catherine Bondonno, Associate editor
Edith Cowan University, Australia
Dr Catherine Bondonno is a Research Fellow in the Institute for Nutrition research, Edith Cowan University, Australia and Emeritus Professor Lawrie Beilin AO Research Fellow of the Royal Perth Hospital Research Foundation, Australia. Her research program investigates the cardiovascular and cognitive benefits of plant bioactives, mainly nitrate and flavonoids. Her expertise includes clinical trials, nutritional epidemiology, and development of food bioactive composition datasets. Catherine was awarded her PhD from the University of Western Australia in May 2014. Catherine is a Registered Nutritionist (Aus), is currently chair of the Perth Regional Group of the Nutrition Society of Australia, and committee member of the Australian Academy of Science, National Committee of Nutrition.
Lillian Barros, Associate Editor
Instituto Politécnico de Bragança
Lillian Barros is an assistant researcher at the Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança and vice-coordinator of CIMO. She obtained her degree in Biotechnology Engineering (2002) at the Institute Polytechnic of Bragança and obtained her PhD “Doctor Europeus” in Pharmacy (Nutrition and Bromatology) at the University of Salamanca (2008). She has published more than 400 indexed papers, within the highest impact factor journals in Food Science and Technology area and has a 50 h‐index. She has edited 4 books and has written several book chapters, registered 7 national patents, and is principal investigator of several research projects. Her scientific work has raised interest and has led to the supervision of several post-doc, PhD and master students. She has received awards from several different organizations. L.B scientific production has been very relevant and has reached top positions in the world rankings (Highly Cited Researcher in 2016, 2017 and 2018 Clarivate). Her research targets are mainly in the identification, separation and recovery of functional molecules from different natural products.
Scopus Author 35236343600
Laura Bravo-Clemente, Associate editor
Institute of Food Science, Technology and Nutrition, Spain
Laura Bravo-Clemente is full Research Professor at the Institute of Food Science, Technology and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). She obtained her B.S. degree in Biology from the University Complutense of Madrid in 1988 and her Ph.D. in chemistry from the Autonoma University of Madrid in 1993. She was a Marie Curie post-doctoral fellow at the MRC-Dunn Clinical Nutrition Centre in Cambridge, a Research Scientist at the Instituto del Frio (CSIC), and since its foundation in 2010 she is Director of ICTAN.
Her research activity in the field of Nutrition focusses on the study of the health implications of bioactive food components, mainly polyphenols, with an extended interest on methylxanthines and prebiotics, addressing the metabolism and bioavailability of phytochemicals, their molecular mechanisms of action and the actual impact on human health performing clinical trials both in healthy and in different risk population groups, with an special interest on diabetes, obesity and cardiovascular disease.
Mario Ferruzzi, Associate editor
Arkansas Children's Nutrition Center and University of Arkansas for Medical Sciences, USA
Dr. Mario G. Ferruzzi is a Professor in the Plants for Human Health Institute at North Carolina State University. He received his B.S. (1996) in Chemistry from Duke University and his M.S. (1998) and Ph.D. (2001) in Food Science and Nutrition from The Ohio State University. Prior to joining North Carolina State University, Dr. Ferruzzi was a Professor at Purdue University in the Departments of Nutrition Science and Food Science (2004-2016). He also served as a Development Scientist in the Coffee and Tea Beverage Development group at Nestlé Research & Development Center, Marysville, OH (2001-2003) and as a Research Scientist the Nutrition & Health and Scientific & Nutritional Support Departments at the Nestlé Research Centre in Lausanne Switzerland (2003-2004). His research interests are in the area of botanical chemistry with emphasis on translational aspects of nutrition including the investigating the impact of the food matrix and processing on bioavailability and metabolism of health promoting phytochemicals. He is a professional member of the Institute of Food Technologist (IFT), the American Society for Nutrition (ASN), the American Chemical Society (ACS) and the Royal Society of Chemistry (RSC).
Monica Galleano, Associate editor
University of Buenos Aires, Argentina
Dr. Monica Galleano is Professor of Physical Chemistry at the School of Pharmacy and Biochemistry, University of Buenos Aires (UBA), and Independent Researcher at Institute of Molecular Biochemistry and Medicine (IBIMOL), UBA-National Council of Scientific and Technological Investigations (CONICET) in Argentina.
She obtained her degrees in Biochemistry in 1988, and in Pharmacy in 1996, and her PhD in Biophysics in 1995 at the University of Buenos Aires, Argentina.
Her earlier research was focused in the characterization of redox processes in biological systems with special emphasis in metabolism of iron. In the last decades, she extended her investigations studying the bioactivities of dietary flavonoids affecting cardiovascular, renal, and metabolic diseases, focused in the biochemical pathways and mechanisms mediating flavonoid effects.
She was director of several post-graduate courses on Phytochemicals and Health. In 2013, she was the Secretary of the VIII International Conference on Polyphenols and Health held in Buenos Aires. In 2018 she was awarded by the Universidad del Salvador (Buenos Aires, Argentina). She is a professional member of the Society for Redox Biology and Medicine and the Argentinian Society for Clinical Investigation.
Liwei Gu, Associate editor
University of Florida, USA
Dr. Liwei Gu is a Professor in the Food Science and Human Nutrition Department at the University of Florida. After getting his Ph. D in Food Science from Jiangnan University, he worked as a Post-doctoral associate and a Research Assistant Professor at the Arkansas Children’s Nutrition Center. He moved to University of Florida as an Assistant Professor in 2008 and was promoted to Professor in 2020. His research interests include the chemistry, absorption, and metabolism of food bioactives and how they affect human health.
Kee-Hong Kim, Associate Editor
Purdue University, USA
Dr. Kee-Hong Kim is an Associate Professor in the Department of Food Science at Purdue University. He received a BS and MS degree in Food Science and Biotechnology at Seoul National University (Korea), and obtained his Ph.D. in Food Science at Rutgers University (NJ, USA). He then worked as a post-doctoral fellow in the Nutritional Sciences and Toxicology Department at the University of California, Berkey. Prior to Purdue University, Dr. Kim was an assistant professor at the Medical College of Wisconsin in the Department of Medicine. Using cell culture, animal models and C. elegans, his research interest focuses on developing food-based strategies for regulating adipose function and its metabolic link to aging and cancer. He is also interested in understanding the role of cholesterol metabolism in obesity.
Ana Rodriguez-Mateos, Associate editor
King's College London
Dr. Ana Rodriguez-Mateos is an Assistant Professor in Nutrition at the Department of Nutritional Sciences, Faculty of Life Sciences and Medicine of King’s College London. She received her BSc degree in Chemistry at the University of A Coruña (Spain), and obtained her PhD and conducted her postdoctoral studies at the Department of Food and Nutritional Sciences of the University of Reading, UK. She then worked as a Research Group Leader at the Division of Cardiology and Vascular Medicine of the University of Dusseldorf in Germany, before joining King’s College in 2016. Her research aims to investigate the impact of plant food bioactives on cardiometabolic health, with a strong focus on understanding the bioavailability, metabolism and cardiovascular health benefits of polyphenols. Her expertise includes development and validation of analytical methods for identification and quantification of phytochemicals in foods and biological samples and performance of randomized controlled trials with cardiovascular outcomes. She is a member of the Royal Society of Chemistry, Nutrition Society and the American Society for Nutrition.
Andrew P. Neilson, Associate Editor
Plants for Human Health Institute, North Carolina State University, USA
Dr. Andrew P. Neilson is an Associate Professor in the Plants for Human Health Institute at North Carolina State University. He received a BS in Food Science at Brigham Young University (2005) and PhD in Food Science at Purdue University (2009). Dr. Neilson also completed a postdoctoral fellowship at the University of Michigan Medical School (2009-2011), in the Department of Family Medicine and Comprehensive Cancer Center. Prior to joining the faculty at North Carolina State University, Dr. Neilson began his career as a faculty member in the Department of Food Science and Technology at Virginia Tech (2011-2018). Dr. Neilson’s research focuses on the interactions between dietary phytochemicals and the gut microbiome, and how these interactions influence human health. Of specific interest are the bioactivities of microbial metabolites produced when the gut microbiome metabolizes unabsorbed dietary components. Specific health areas of interest include gut health and metabolic syndrome. Dr. Neilson is a member of the Institute of Food Technologist (IFT), the American Society for Nutrition (ASN), and the Phytochemical Society of North America (PSNA).
University of Miyazaki, Japan
Dr. Hiroyuki Sakakibara is Professor of Faculty of Agriculture, University of Miyazaki, Japan. After getting Ph.D. in 2002 at Kobe University (Japan), he was worked as a Post-doctoral fellow at INRA Centre Clermont-Ferrand (France), and then Post-doctoral fellow at The Tokushima University (Japan). Thereafter, he obtained an academic position of Assistant Professor at University of Shizuoka (Japan) in 2006. Following, he moved to University of Miyazaki as Associate Professor in 2012, and was promoted to Professor in 2016. His research is focused on functional food science based on rodent animal models, cultured cell methods in addition of in vitro techniques, especially, anti-obese, anti-diabetes, and brain function. Recently, he is also interested in the research field about Toxicology and Food Processing.
Elke Scholten, Associate Editor
Wageningen University, Netherlands
Dr. Elke Scholten is an Associate Professor in the group of Physics and Physical Chemistry of Foods at Wageningen University in the Netherlands. She has a MSc degree in Physical Chemistry from Utrecht University (NL), a PhD degree in Food Science from Wageningen University (NL), and postdoctoral experience in Chemical Engineering at MIT (USA). Her research group focusses on food structuring approaches to change textural characteristics in a variety of food systems, such as emulsions and gels, both water as oil continuous. She aims to unravel relationships between the structure of food systems to the mechanical properties, lubrication properties and sensory perception using a combination of rheology, tribology, and microscopy techniques. This knowledge is used to provide new guidelines for the reformulation of foods, such as fat reduction and ingredient flexibility.