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Editorial Message from Editor-in-Chief

Launching of the journal of Food Production, Processing and Nutrition (FPPN)

It is indeed my great pleasure to note the launching of FPPN.  The aim of the journal is to fill the existing gap in the currently available literature outlets for gathering and reporting the latest research findings, opinion pieces and reviews on topics relevant to food production, processing and nutrition. The journal considers both fundamental research as well as applied and developmental areas leading to novel food formulations with improved characteristics that are not only safe and attractive but also ensure and promote the health of consumers. Improved production techniques, including novel cultivation, gene manipulation, chemistry, genomic, proteomic, lipidomic and foodomic are of interest. Use of innovative processing technologies to retain the nutrients and bioactive compounds as well as physical and chemically induced changes in food are covered in the journal.  Full utilization of available resources and their processing by-products ensure food security and also provide bioacticve components and nutraceuticals that lead to health promotion and disease risk reduction and their use as dietary and possibly medicinal supplements.

The journal of Food Production, Processing and Nutrition is expected to capture findings, discoveries and developments in the field in the global arena.  I encourage you to submit your findings and innovative research results and reviews to our new journal.

 

Fereidoon Shahidi

Editor-in-Chief of Food Production, Processing and Nutrition

Aims and scope

The Food Production, Processing and Nutrition journal aims to provide a unique dedicated forum for publication of the highest quality and novel contributions in the field. Both fundamental research and applied areas are of interest and these extend to food production with respect to variety improvement and selection as well as green processing.  Food safety, elimination of contaminants, and retention of nutrients and bioactive components that play a role in health promotion of consumers, are important aspects that will be covered.  Production technologies, absorption, bioavailability and personalized nutrition with consideration of gut microbiota are also of interest to the journal.  Results may be communicated in the form of original research, reviews.

About the Editor

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Professor Fereidoon Shahidi

Department of Biochemistry, Memorial University of Newfoundland, Canada

Dr. Fereidoon Shahidi, PhD, is a university research professor in the Department of Biochemistry at Memorial University of Newfoundland (MUN).  He is also cross-appointed to the Departments of Biology, Ocean Sciences as well as the Aquaculture Program at MUN. He is or has also been an adjunct professor in several universities and institute in Canada and around the world. He is the author of over 800 research papers and book chapters, has also authored or edited 64 books, and 10 patents. He has received numerous awards from different scientific societies, including  IFT, ACS, AOCS, CIFST, and ISNFF, among others. He is currently chair-elect of the Scientific Council of the IUFoST. Dr. Shahidi serves as the editor-in-chief of the Journal of Food Bioactives, and is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF) and Founding and 10-year (2008-2017) Editor-in-Chief of the Journal of Functional Foods. He also served as an editorial board member and then 15-year editor of Food Chemistry. He is a highly cited (over 64,000 times) scientist with an h-index of 120.. He has trained over 120 MSc, Ph.D. and visiting scholars from more than a dozen countries and these are now serving in five continents around the globe.  He has served in many different expert panels, including the Expert Advisory Panel of Health Canada on Standards of Evidence for Health Claims for Foods, and a member of the Washington-based Council of Agricultural Science and Technology on Nutraceuticals and the chair of a committee (2004-2005) evaluating the research at USDA on functional foods. 

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