Wiley-Blackwell, the scientific, technical, medical and scholarly
publishing business of John Wiley & Sons, Inc., today announced the
launch of Food
Science & Nutrition as part of the Wiley
Open Access publishing program. The journal will provide authors
with a new platform for the rapid dissemination of the latest research
and will be published in collaboration with the Society
of Chemical Industry, theInstitute
of Food Science & Technology and other prominent societies.
Food Science & Nutrition will publish the latest peer
reviewed research from across all areas of food sciences, but will focus
on the results of fundamental and applied research related to human food
and nutrition. The journal will also publish reviews, research methods,
invited editorial pieces and commentaries.
Food Science & Nutrition will be edited by Dr. Y. Martin Lo,
Associate Professor of Food Bioprocess Engineering at the University of
Maryland. Dr. Lo is also the Editor-in-Chief of the Journal of Food
Processing and Preservation, a position he has held since 2007. An
expert team of editorial board members will work alongside Dr. Lo,
including Associate Editor, Dr. Berna Magnuson of the University of
Toronto.
Food Science & Nutrition is the latest addition to Wiley’s
portfolio of food science journals and will benefit from relationships
with titles including Molecular Nutrition & Food Research which has an
Impact factor of 4.3 and holds the top ISI rank for Food Science and
Technology.
Dr. Lo commented that, “The science of food has evolved significantly
over the last two decades and it has become clear that integrated
research to interpret the interface between food science and nutrition
is critical in attaining full comprehension of functional foods.
Additionally, many countries are still in dire need of appropriate
technologies to add value to their abundant agriculture
products/byproducts, while developed countries are seeking better
practices to sustain agriculture. All these efforts take time and need a
proper outlet to usher continuous development and stimulate effective
communications. It is my vision for Food Science & Nutrition to
be the one-stop hub for such.”
“Food Science & Nutrition will provide researchers and
authors with a rapid, yet rigorous, peer review process combined with
high visibility for their research papers,” says Rachel Burley, VP and
Publisher, Life Sciences, Wiley-Blackwell. “The journal will be an
important channel for research that will benefit multiple disciplines”.
Please visit the Food
Science & Nutrition website for further
information and future updates.
