eFood

Volume 1, Issue 1, February 2020, Pages 1 - 1

A New Open Access Forum in Global Food and Health Science

Authors
Weibin Bai1, *, Ming Du2, *
1Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
2National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
*Corresponding authors. Email: baiweibin@163.com; duming@dlpu.edu.cn
Corresponding Authors
Weibin Bai, Ming Du
Available Online 21 February 2020.
DOI
10.2991/efood.k.200215.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

We proudly launch a new journal, eFood [1], to the scientific community and we would like to warmly welcome our readers, contributors, scientific editors and editorial board members of the eFood journal. With eFood, our goal is to provide a new open access forum to meet global food and health challenges. Given the fact that food science and technology is a rapidly growing field, we believe scientists all over the world should have an opportunity to expedite reporting of their findings and more importantly, all readers should have free open access to these important and exciting findings. This is the major reason that we launched this new journal.

Officially affiliated with the International Association of Dietetic Nutrition and Safety (IADNS), eFood is co-organized by Dalian Polytechnic University (China) and Jinan University (China), with sponsorship from nine other leading universities, including China Agricultural University, Zhejiang University, Jiangsu University, Zhejiang University of Technology, Northwest University, Nanchang University, Fujian Agriculture and Forestry University, University of Shanghai for Science and Technology, China [1]. The editorial board is composed of a professional and passionate team of top global experts on food science and technology from Algeria, Brazil, Bulgaria, China, Croatia, Czech Republic, Iran, Italy, Japan, Korea, Malaysia, Pakistan, Poland, Portugal, Romania, Saudi Arabia, Serbia, Slovenia, South Africa, Spain, Turkey, UK, USA, Uzbekistan, and regions such as Taiwan, Macau and Hong Kong, covering 27 countries and regions in total.

The scope of eFood aims to advance and disseminate knowledge of food science, and to promote and foster the knowledge into potential applications in areas such as food chemistry, food nutrition and food safety, food processing, sensory and consumer science, food toxicology, and so on.

eFood welcomes original research articles, comprehensive reviews, perspectives or correspondence on both experimental work and policy management in relation to the above-mentioned fields, by presenting original data and unique viewpoints. Our ultimate goal is to provide a platform for researchers, policy-makers in governments and industries to learn the latest findings and exchange ideas whenever and wherever possible.

Research in food science and technology is growing substantially and soon will need to meet the fundamental challenge of provision of food for all humans. The eFood journal has set to contribute to facilitate and advance this process by working with researchers and scientists around the world. Please come and join us!

Footnotes

Peer review under responsibility of the International Association of Dietetic Nutrition and Safety

Reference

[1] eFood website. Available from: https://www.atlantis-press.com/journals/efood.
Journal
eFood
Volume-Issue
1 - 1
Pages
1 - 1
Publication Date
2020/02/21
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.200215.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Weibin Bai
AU  - Ming Du
PY  - 2020
DA  - 2020/02/21
TI  - A New Open Access Forum in Global Food and Health Science
JO  - eFood
SP  - 1
EP  - 1
VL  - 1
IS  - 1
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200215.001
DO  - 10.2991/efood.k.200215.001
ID  - Bai2020
ER  -