Foods and the Human Microbiome
npj Science of Food will publish a special Collection dedicated to cutting-edge research on the effects of foods on the human microbiome, and technologies that improve research standards.
We are particularly interested in receiving submissions that are focused on:
- The influences and mechanisms of postbiotics on human health.
- The effects of fermented foods on the human microbiome.
- Technologies that advance understanding of the microbiome in the gastrointestinal tract.
- Assessing and improving the quality of standards and methodologies in food and microbiome research.
About the Guest Editor
Lijing Ke is an Associate Professor at the Food Nutrition Sciences Center, Zhejiang Gongshang University, China. His lab studies the nature and evolution of self-assembled nanostructures in typical foods during processing and digestion, and nanostructure-cell interaction in alimentary tract, and develop multi-purpose nano-assemblies consolidating redox and immune regulatory capacities for the healthier and more sustainable future foods. He is a senior member of Chinese Institute of Food Science and Technology (CIFST) and Associate Editor of npj Science of Food.
Xin Wang is the Principal Research Scientist in Zhejiang Academy of Agricultural Science, Hangzhou, China. Her main research area is the environmental factors that affect the function and structure of intestinal microbiota in human, particular in investigating the impacts of foods components and prebiotics on gut microbiota and human intestinal health using in vitro simulation system from both physiological and biochemical perspectives.
