About the Editors


Pingfan Rao, PhD
Director, CAS.SIBS-Zhejiang Gongshang University Joint Center for Food and Nutrition Research
Zhejiang Gongshang University
Hangzhou, China

Pingfan Rao is currently a Professor and founding Director of CAS.SIBS-Zhejiang Gongshang University Joint Center for Food and Nutrition Research, and a Professor of Fuzhou University of China. His research focuses primarily on identifying and characterizing bioactive proteins and expression and scale production of recombinant enzymes, protein derivatives as the active ingredients of food, new methodology for cell separation and superoxide channels.

Sharon Shoemaker, PhD
Director, California Institute of Food and Agricultural Research
University of California, Davis

Sharon Shoemaker is the founder and Executive Director of the California Institute of Food and Agricultural Research and a founding partner with Food Foresight, Global HealthShare and the Global Action Platform. Her research interests focus on the application of celluloses in biomass conversion (e.g. rice straw, wood, mixed waste paper), the integration of various unit operations in biomass conversion processes (membrane filtration, enzymes) and the development of new analytical methods for quantifying specific cellulase activities.

Associate Editors

Hongda Chen, PhD
National Program Leader, Bioprocess Engineering and Nanotechnology
National Institute of Food and Agriculture, USDA
Washington D.C., USA

Hongda Chen is the National Program Leader for Bioprocess Engineering and Nanotechnology at USDA/ NIFA. He has been providing national leadership to develop nanoscale science, engineering and technology for agriculture and food systems, and engineering approaches for research, development, education and extension for improving food quality, safety and nutritional value. He focuses on nanoscale science, nanotechnology and engineering for agriculture and foods.

Christopher Elliott, PhD
Vice Chancellor, the Medical and Life Sciences Faculty
Queen's University Belfast,
Belfast, United Kingdom

Christopher Elliott is a Professor of Food Safety, founder of the Institute for Global Food Security at Queen's University Belfast and Pro Vice Chancellor for the Medical and Life Sciences Faculty. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is his key research theme. 

Kenji Sato, PhD
Professor, Graduate School of Agriculture
Kyoto University
Kyoto,  Japan

Kenji Sato is a professor of Graduate School of Agriculture at Kyoto University. Kenji's work focuses on the identification of bioactive peptides in enzymatic hydrolysates of food proteins and fermented foods. Of special interest are the anti-inflammatory and wound healing-enhancing peptides. His research program also investigates their bioavailability, metabolic fate in animal and human and molecular mechanisms for in vivo activities.

Jennifer Wan, PhD
Professor, School of Biological Sciences
The University of Hong Kong
Hong Kong, China

Jennifer Wan is an Associate Professor at University of Hong Kong. Her research interests include dietary lipids and cancer, food toxicology and systems biology. A special passion is to study different perspectives between the East and West in relation to the philosophy and science of medicine, food and health.

Weibiao Zhou, PhD
Director, Food Science and Technology Program
National University of Singapore
Singapore, Singapore

Weibiao Zhou is a full professor and Director of the Food Science and Technology Program at National University of Singapore (NUS).  His research interest is in food engineering and processing, particularly baking, dairy, drying, functional foods, innovative processing technologies and process modeling, optimization and control. 

Founding Editor-in-Chief 

Professor Baoguo Sun
President, Beijing Technological and Business University
Academician of the Chinese Academy of Engineering
Beijing, China

Professor Baoguo Sun, President of Beijing Technology and Business University and Academician of the Chinese Academy of Engineering, will be Founding Editor-in-Chief for the new journal. He also serves as Vice President of the China National Light Industry Council, the Chinese Institute of Food Science and Technology, the China Association of Nutrition and Healthy Food, the China Association of Fragrance Flavor and Cosmetic Industries and the China Food Additives and Ingredients Association. He received his B.Eng. and M.Sc. from Beijing Technology and Business University, and Ph.D. from Tsinghua University.

Assistant Editors

Lijing Ke, PhD
Professor, School of Food Science and Biotechnology
Zhejiang Gongshang University
Hangzhou, China

 Lijing Ke is the Principal Investigator at the School of Food Science and Biotechnology at Zhejiang Gongshang University. His major research interest is the active compositions and micro/nano-structures of food and medicine.

Editorial Board Members

Jose Miguel Aguilera, PhD
Department of Chemical and Bioprocess Engineering, P. Universidad Católica de Chile
Santiago, Chile

V. M. Balasubramaniam, PhD
Department of Food, Agricultural and Biological Engineering, Ohio State University
Ohio, USA

Ruth M. Barrientos, PhD
Department of Psychiatry and Behavioral Health, Ohio State University
Ohio, USA

Luis Botana, PhD
Dept Farmacología, University of Santiago de Compostela
Santiago, Spain

Ken Buckle, PhD
Food Science of Technology, University of New South Wales
Sydney, Australia

Jian-She Chen, PhD
School of Food Science and Nutrition, Zhejiang Gongshang University
Hangzhou, China

Pavinee Chinachoti, PhD
Food Science and Technology Association of Thailand

Roger A. Clemens, PhD
School of Pharmacy, University of Southern California
California, USA

Kai Cui, PhD
Management, Shanghai Jiao Tong University
Shanghai, China

Ralf Greiner, PhD
Max Rubner-Institut, Federal Research Institute of Nutrition and Food

Brian Guthrie, PhD
Cargill, Inc.
Minnesota, USA

Anne-Marie Hermansson, PhD
Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology
Gothenburg, Sweden

Lucy Sun Hwang, PhD
Institute of Food Science and Technology, National Taiwan University           
Taiwan, China

Frans Kampers, PhD
Wageningen UR                                                                                                          
Wageningen, Netherlands

Dietrich Knorr, PhD
Berlin University of Technology and International Union of Food Science and Technology 
Berlin, Germany

Bruno Le Bizec, PhD
École Nationale Vétérinaire, Agroalimentaire et de l'Alimentation Nantes-Atlantique, Nantes University
Nantes, France

Huub Lelieveld, PhD
Global Harmonization Initiative
Vienna, Austria

Peter Lillford, PhD
School of Chemical Engineering, University of Birmingham 
Birmingham, UK

John McDermott, PhD
International Food Policy Research Institute 

Yoshinori Mine, PhD
Food Science, University of Guelph 
Ontario, Canada

Alyson Mitchell, PhD
Food Science and Technology, University of California, Davis 
California, USA

Kevin Moore, PhD
Faculty of Medical Sciences, University College London
London, UK

Katsuyoshi Nishinari, PhD
Food and Pharmaceutical Engineering, Hubei University of Technology
Hubei, China

Ruth Oniang'o, PhD
Sasakawa Africa Association    
Nairobi, Kenya

Vish Prakash, PhD
Council of Scientific and Industrial Research    

Raymond Rodriguez, PhD
College of Biological Science, University of California, Davis 
California, USA

Delia Rodriguez-Amaya, PhD
Faculty of Food Engineering, University of Campinas   
São Paulo, Brazil

Israel Sam Saguy, PhD
Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem    
Jerusalem, Israel

Mary Schmidl, PhD
University of Minnesota and International Union of Food Science and Technology 
Minnesota, USA

James Seiber, PhD
Environmental Toxicology, University of California, Davis 
California, USA

Carolyn Slupsky, PhD
Nutrition Department, University of California, Davis 
California, USA

Sarah Spencer, PhD
School of Health and Biomedical Sciences, RMIT University 
Melbourne, Australia

Erik van der Linden, PhD
Physics and Physical Chemistry of Foods, Wageningen University & Research
Wageningen, Netherlands

Qiang Wang, PhD
Chinese Academy of Agricultural Sciences   
Beijing, China

Hang Xiao, PhD
Department of Food Science, University of Massachusetts 
Massachusetts, USA

Rickey Y. Yada, PhD
Faculty of Land and Food Systems, University of British Columbia
Vancouver, Canada

Wallace Yokayama, PhD
Healthy Processed Foods Research, United States Department of Agriculture
California, USA

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