About the Editors
Editors-in-Chief
Pingfan Rao, PhD
Director, 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.
Chiara Dall'Asta, PhD
Professor, Department of Food and Drug
University of Parma
Parma, Italy
Chiara Dall’Asta is a Professor of Food Chemistry at the University of Parma, where she also serves as the Rector's Delegate for Doctoral Degree Programs. Her research focuses on the chemical and toxicological characterization of naturally occurring compounds relevant to food safety. Her laboratory investigates the formation, stability, and biotransformation of natural toxins and bioactive molecules, using advanced mass spectrometry–based metabolomics to elucidate their biological and toxicological mechanisms. With over 270 peer-reviewed publications, she has made substantial contributions to international risk-assessment frameworks, including eight scientific opinions for the European Food Safety Authority. Her current work integrates analytical chemistry, biotransformation studies, and in silico approaches to advance the science of food safety and authenticity verification.
Deputy Editor
Lijing Ke, PhD
Professor, School of Food Science and Biotechnology
University of Leeds
Leeds, United Kingdom
LiJing Ke has major research interest is the active components and micro/nanostructures in traditional Chinese food and medicine, as well as the underlying biological mechanism of their functions. With growing evidence, the self-assembled colloidal particles of food components, formed during processing, are of great importance to their functions.
Associate Editors
Dominic Agyei, PhD
Monash University
Clayton, Victoria, Australia
Dominic Agyei is an Associate Professor of Food Chemistry at Monash University, Australia. His research combines in silico modelling with bioprocess engineering to investigate the structures, properties, and techno-functional and biological activities of food-derived compounds.
Nicholas Birse, PhD
Institute for Global Food Security and School of Biological Sciences, Queen's University Belfast
Belfast, Northern Ireland, UK
Nick Birse's research interests involve the development and deployment of advanced mass spectrometry systems and methods to detect a variety of issues with food systems, from naturally occurring contamination from diverse sources such as mycotoxins and alkaloids through complex fraud cases involving organised crime, to the use of mass spectrometry to improve the taste and flavour profiles of existing and new food stuffs to improve customer enjoyment and reduce waste. The use of these new and improved systems and methods is frequently now accompanied by more complex data processing, to make full use of the wide range of capabilities inherent within the current generations of instrumentation. AI, machine learning and complex data fusion techniques are often needed to make the most of the information rich data generated by mass spectrometry.
Afroditi Chatzifragkou, PhD
Associate Professor, Department of Food and Nutritional Sciences
University of Reading
Reading, UK
Afroditi Chatzifragkou's research interests include: i) bioconversions of renewable resources through the use of microorganisms/ enzymes for the production of polyunsaturated fatty acids, biopolymers, pigments and platform chemicals; ii) process development for biomass pre-treatment/ downstream processing; iii) evaluation of functionality and properties of extracted/ value-added compounds in new products/ applications.
Hongda Chen, PhD
Unaffiliated
Washington D.C., USA
Hongda Chen was previously the National Program Leader for Bioprocess Engineering and Nanotechnology at USDA/ NIFA, 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.
Professor Chris Elliott
Founder, Institute for Global Food Security, Queen’s University, Belfast Professor of Food Security
Thammasat University, Thailand
Christopher Elliott is a Professor of Food Safety, founder of the Institute for Global Food Security at Queen's University Belfast and former 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 contamination incidents across complex feed and food supply systems. Protecting the integrity of the food supply chain from fraud is one of his key research themes.
Doris Marko, PhD
Head of the Department of Food Chemistry and Toxicology
University of Vienna
Vienna, Austria
Doris Marko is Professor of Food Chemistry at the University of Vienna (Austria) and head of the Department of Food Chemistry and Toxicology. With a respective dual educative background, she synergistically combines both fields, state-of-the-art analytics with toxicological/mechanistical approaches, to address pressing questions of consumer safety. Actual fields of research include hazard characterization of emerging contaminants, the complex interaction of contaminants with potentially co-occurring bioactive food constituents or pharmaceutical drugs as well as novel strategies for risk assessment of chemical mixtures.
Helen Onyeaka, PhD
Associate professor , School of Chemical Engineering
University of Birmingham
United Kingdom
Helen Onyeaka's research interests are centered around food microbiology, food safety, and sustainability in food systems. She focuses on understanding microbial behavior in food environments to enhance safety and quality. Dr. Onyeaka is particularly interested in innovative approaches to waste reduction in food packaging, aiming to develop sustainable practices that minimize environmental impact. Her work often explores the intersection of microbiology and technology to create safer, more efficient food production processes.
Marta Prado, PhD
Distinguished Researcher (Beatriz Galindo Grantee)
Universidade de Santiago de Compostela
Lugo, Spain
Dr. Marta Prado is a Distinguished Researcher (Beatriz Galindo Senior Fellow) at the University of Santiago de Compostela (USC), specializing in food safety and quality. With a PhD in Food Science and over 15 years of international experience, she has held positions at the European Commission’s Joint Research Centre (JRC) and led the Food Quality and Safety Group at the International Iberian Nanotechnology Laboratory (INL). Her research focuses on developing innovative analytical devices for real-time food monitoring.
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.
Takuya Suzuki, PhD
Graduate School of Integrated Sciences for Life, Hiroshima University
Higashi-Hiroshima, Japan
Takuya Suzuki's research focuses on the biological and physiological roles of food components in promoting human health. In particular, he studies how dietary fibers, non-digestible saccharides, probiotics, and polyphenols affect intestinal functions—especially the gut barrier and immune responses.
Xin Wang, PhD
Principal research scientist, Food research Institute
Zhejiang Academy of Agricultural Sciences
China
Xin Wang’s research interests focus on the impacts of the environmental factors, particularly the food ingredients on the development and function of gut microbiota in health and disease. A series of gut models including chemostats, organoids and animal models are used to evaluate the effects of dietary carbohydrates and proteins on the gut microflora.
Yanbo Wang, PhD
Beijing Technology and Business University
Beijing, China
Yanbo Wang is a professor and dean at School of Food and Health of Beijing Technology and Business University. His research focuses on the evaluation of flavor biogenic processes, nutritional functionality, and the regulation of food quality. He is particularly interested in future food design, safety control, and the molecular mechanisms underlying the bioformation of food components. Dr. Wang also explores innovative technologies to enhance food quality, safety, and nutritional value.
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.
Emeritus Editors-in-Chief
Professor Baoguo Sun
President, Beijing Technological and Business University
Academician of the Chinese Academy of Engineering
Beijing, China
Baoguo Sun, President of Beijing Technology and Business University and Academician of the Chinese Academy of Engineering, is Founding Editor-in-Chief for the new journal. He 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.
Sharon Shoemaker, PhD
Director, California Institute of Food and Agricultural Research
University of California, Davis
CA, USA
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.
Editorial Board Members
Jose Miguel Aguilera, PhD, Universidad Católica de Chile, Santiago, Chile
V. M. Balasubramaniam, PhD, Ohio State University, Ohio, USA
Ruth M. Barrientos, PhD, Ohio State University, Ohio, USA
Luis Botana, PhD, University of Santiago de Compostela, Santiago, Spain
Ken Buckle, PhD, University of New South Wales, Sydney, Australia
Jian-She Chen, PhD, Zhejiang Gongshang University, Hangzhou, China
Pavinee Chinachoti, PhD, Food Science and Technology Association of Thailand, Thailand
Roger A. Clemens, PhD, University of Southern California, California, USA
Kai Cui, PhD, hanghai Jiao Tong University, Shanghai, China
Chiara Dall'Asta, PhD, University of Parma, Parma, Italy
Ren-You Gan, PhD, Singapore Institute of Food and Biotechnology Innovation (SIFBI) Agency for Science, Technology and Research (A*STAR), Singapore
Marco Giovannetti, PhD, University of Torino, Torino, Italy
Ralf Greiner, PhD, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Germany
Brian Guthrie, PhD, Cargill, Inc.,Minnesota, USA
Anne-Marie Hermansson, PhD, Chalmers University of Technology, Gothenburg, Sweden
Lucy Sun Hwang, PhD, National Taiwan University, Taiwan, China
Jean-Christophe Jacquier, PhD, Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Ireland
Frans Kampers, PhD, Wageningen UR, Wageningen, Netherlands
Dietrich Knorr, PhD, Berlin University of Technology, Int. Union of Food Science and Technology, Berlin, Germany
Wing-Fu Lai, PhD, University of Leeds, Leeds, UK
Bruno Le Bizec, PhD, Nantes University, Nantes, France
Huub Lelieveld, PhD, Global Harmonization Initiative,Vienna, Austria
Peter Lillford, PhD, University of Birmingham , Birmingham, UK
Keshun Liu, PhD, United States Department of Agriculture, Aberdeen, Idaho, USA
Zhibin Liu, PhD, Fuzhou University, Fuzhou, China
John McDermott, PhD, International Food Policy Research Institute, DC, USA
Yoshinori Mine, PhD, University of Guelph, Ontario, Canada
Alyson Mitchell, PhD, University of California, Davis, California, USA
Kevin Moore, PhD, University College London, London, UK
Katsuyoshi Nishinari, PhD, Hubei University of Technology, Hubei, China
Ruth Oniang'o, PhD, Sasakawa Africa Association, Nairobi, Kenya
Weng Kung Peng, PhD, Songshan Lake Materials Laboratory, Dongguan, China
Vish Prakash, PhD, Council of Scientific and Industrial Research, India
Christos Ritzoulis, PhD, International Hellenic University, Thessaloniki, Greece
Raymond Rodriguez, PhD, University of California, Davis, California, USA
Delia Rodriguez-Amaya, PhD, University of Campinas, São Paulo, Brazil
Israel Sam Saguy, PhD, Hebrew University of Jerusalem, Jerusalem, Israel
Mary Schmidl, PhD, University of Minnesota, Intt.Union of Food Science and Technology, Minnesota, USA
James Seiber, PhD, University of California, Davis, California, USA
Carolyn Slupsky, PhD, University of California, Davis, California, USA
Sarah Spencer, PhD, RMIT University, Melbourne, Australia
Erik van der Linden, PhD, Wageningen University & Research, Wageningen, Netherlands
Jennifer Wan, PhD, The University of Hong Kong, Hong Kong, China
Qiang Wang, PhD, Chinese Academy of Agricultural Sciences, Beijing, China
Yanbo Wang, PhD, Beijing Technology and Business University, No. 33 Fucheng Rd, Haidian, Beijing, China
Hang Xiao, PhD, University of Massachusetts, Massachusetts, USA
Rickey Y. Yada, PhD, University of British Columbia, Vancouver, Canada
Wallace Yokayama, PhD, United States Department of Agriculture, California, USA
Guodong Zhang, PhD, University of California Davis, Davis, CA, USA
Liying Zhu, PhD, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
Interested in joining the journal team?
If you are interested in joining the journal as an Editorial Board Member or Associate Editor, please complete this Google form. Associate Editors are part of the editorial team that handle manuscripts, while Editorial Board Members are regular reviewers and are consulted for ad hoc advice. We will contact you if your expertise meets the needs of the journal.
Nature Portfolio journals are committed to promoting practices that support diversity, equity and inclusion in science communication and publishing, and we strongly encourage gender, race, ethnic, geographic, career stage and other diversity in our journal teams. Our in-house staff will use your information only for the purposes of identifying new editorial team or board members. Please contact the journal by email if you would like to remove your information from these records.
Please note that we are not able to respond to all applicants.
