Journal of Future Foods创刊号上线|food|journal|science|she|with

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《未来食品学报》是食品学科创新发展的有力支撑

为解决全世界食物资源短缺和实现绿色、低碳发展，同时为满足人类对健康和美好生活的需求，未来食品和食品科学的未来成为热点话题，未来食品需要解决哪些重大的科学或技术问题成为国际食品领域科学家和研究人员开始探索的课题，生物工程、3D打印、纳米技术、物理加工技术的快速发展，智能装备、数字化、先进检测技术等在食品工业的应用，关注食物功能成分作用的西方科学体系与注重节律饮食和平衡膳食的东方饮食文明相结合和兼容决定了食品科学的发展到了一个前所未有的新起点。

以材料科学、生命科学为学科基础，先进加工技术和智能化、数字化为技术支撑，多学科交叉融合将是食品科学研究的未来趋势。“食药同源”食品新资源挖掘、食品与人体相互作用、胃肠界面行为、消化与感官生理等前沿领域也是未来食品探索的方向。

创办《未来食品学报》，努力荟萃食品科学领域国际前沿研究成果，体现未来食品科技特色，引领未来食品科技创新的前瞻性和战略性研究，支撑食品科学学科未来探索与发展是该刊的历史使命。

《未来食品学报》是国际同行学术交流的重要平台

《未来食品学报》采用国际化的EM采编平台对期刊组稿、文章排版印刷及网络传播，采用开放获取（Open Access）模式，国际读者可通过Elsevier旗下Science Direct文献数据库免费下载期刊全文。编辑部致力于促进国际食品领域科研同行的交流与合作，吸引全球范围食品科技工作者把食品科学领域国际前沿研究成果发表在《未来食品学报》。

《未来食品学报》主编团队和编委成员104人，来自美国、德国、英国、新西兰、法国、日本、爱尔兰、中国等17个国家，既有食品领域内国际领军科学家，也有学术成就突出的青年专家，他们大部分有担任多本国际期刊编委、审稿专家的经验，在SCI期刊等国际著名英文期刊发表多篇学术论文。

《未来食品学报》将成为具有重要国际影响力的期刊

《未来食品学报》主办方为北京食品科学研究院，历史渊源长达50多年，是集科研、检测、培训、环保、成果转化、期刊出版为一体的综合性国际知名食品科研机构。研究院有40余年的期刊出版经验，主办和管理《食品科学》Food Science and Human Wellness等8本食品期刊，其中Food Science and Human Wellness被SCI、Scopus等多个国际数据库收录，2020影响因子5.154，位于JCR食品科技和营养学Q1区。主办单位的支持、Food Science and Human Wellness的成功经验及杂志社多年来积累的专家资源和作者资源是促进《未来食品学报》快速发展的有力保障。

《未来食品学报》将以建设国际一流食品科技学术期刊为目标，坚持以内容为尊、质量为本，坚持高标准的办刊水准，打造具有重要国际影响力的学术期刊品牌。

主编团队介绍

Editor-in-Chief

Geoffrey Ivan Neil Waterhouse

Professor Geoffrey Waterhouse from the University of Auckland is the Editor-in-Chief of Journal of Future Foods and an Associate Editor-in-Chief of Food Science and Human Wellness with Elsevier. He is a Fellow of the New Zealand Institute of Chemistry and a Fellow of the Royal Society of Chemistry. He is a Clarivate Highly Cited Researcher (2019 and 2020) with highly cited papers in the Materials Science, Chemistry and Physics, and named in the Stanford University's 2020 list of Top 2% scientists in the world. He is the elected New Zealand delegate to the International Union of Pure and Applied Chemistry (IUPAC), and a Theme Leader/Principal Investigator of MacDiarmid Institute for Advanced Materials & Nanotechnology (a New Zealand Centre of Research Excellence). In 2020, he was awarded the premier prize of the New Zealand Institute of Chemistry, the "Maurice Wilkins Center Prize for Excellence in Chemical Research" (one awardee nationwide per year). He holds a number of strategic scientific positions in China, including Guest Professor in the Key Laboratory of Photochemical Conversion and Optoelectronic Materials of the Chinese Academy of Sciences, and Chair Professor/Distinguished Professor at the South China University of Technology, Shandong Agricultural University and Henan University. He has 11 published book chapters, 9 international patent applications/authorized patents, over 300 published SCI journal articles (mean impact factor about 11; total citations over 19,000; several single papers with over 1000 citations).

Senior Editors

Zhongli Pan

Dr. Zhongli Pan is an Adjunct Professor in the Department of Biological and Agricultural Engineering, University of California, Davis, Fellow of American Society of Agricultural and Biological Engineers, and Fellow of Institute of Food Technologist. He is an internationally recognized leader and outstanding food engineer and scholar in the field of food and agricultural product processing engineering with more than 30 years of distinguished service in government, academia, and industry. He has made significant contribution in the research, development and commercialization of new food and agricultural processing and postharvest technologies for sustainably producing nutritious, healthy and safe foods. He developed effective technologies for value-added utilization of byproducts from food and agricultural product processing. He authored more than 400 scientific publications, patents (5 granted and 5 pending), 3 books and 30 book chapters. Dr. Pan received multiple prestigious awards, including Presidential Early Career Award for Scientists and Engineers, Herbert L. Rothbart Outstanding Early Career Research Scientist Award for USDA-ARS, Award for Outstanding Commercialization Success - Federal Laboratory Consortium (Far West), Technology Transfer Award – Pacific West Area, USDA-ARS, Research and Development Award – Institute of Food Technologists, Distinguished Career Award of Association of Overseas Chinese Agricultural, Biological and Food Engineers, and Life Achievement Award – Chinese American Food Society. He has served in various leadership positions, including Vice President of Asian Association of Agricultural Engineering, President of Association of Overseas Chinese Agricultural, Biological and Food Engineers, President of Chinese American Food Society, Director of World Food Center – China Program at UC Davis.

Jian-She Chen

Dr. Jianshe Chen is a specially appointed professor of food science and director of the Institute of Food Oral Processing and Sensory Science at Zhejiang Gongshang University, China, an honorary professor at Massey University (New Zealand) and visiting professor at the University of Leeds, UK. He obtained his BSc and MSc in Chemistry at Zhejiang University, China, and PhD in food science at the University of Leeds. He is one of the pioneers in establishing food oral processing research as an emerging research frontier of food science discipline. His research interests are on the physical, physiological, and psychophysical principles of eating and sensory perception and the application of such principles to the design and manufacturing of quality tasty food. He has also been very active on the texture and texture modification of special food for the need of elderly and dysphagia patients.

Dr. Chen is an elected fellow of the International Academy of Food Science and Technology and the Institute of Food Science and Technology (UK). He serves as the Editor-in-Chief of the Journal of Texture Studies and a board member for a number of other food science journals. He is a founding member of the International Dysphagia Diet Standardization Initiative (IDDSI). He chairs the scientific committee of the biennial International Conference on Food Oral Processing. Dr. Chen has published four books on food oral processing and food texture and sensory and over 180 research articles (h index 37).

Scientific Eidtors

Xin-Hui Xing

Prof. Xin-Hui Xing is the Director of Institute of Biochemical Engineering, Department of Chemical Engineering, Tsinghua University, Executive Vice Director, Institute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School. His research field covers evolution technology and instrumentation, high throughput technology, health engineering, enzyme engineering, environmental biotechnology and bioenergy. He has published more than 300 papers in international and domestic academic journals, co-authored 8 books, translated 2 teaching textbooks, 1 English monograph, and obtained more than 80 invention patents, including 3 international patents and more than 10 patent transformation and application. Moreover, he has served as Associate Editor of Biochemical Engineering Journal, and editorial board of several domestic and international journals. The research Awards and honors that he has received in recent years are as follows: The 45th Geneva International Invention Exhibition Gold Award and Thailand National Research Council of Thailand (Thailand)" international outstanding invention award" (2017) ; Fellow, School of Engineering, The University of Tokyo, Japan (2018) ; IBA Fellow Award and Tokyo Institute of Technology Fellow Award (2019); First Prize of Technical Invention, China Light Industry Association (2019); Collaborative Innovation Elite Award of China Biotech Fermentation Industry Association (2020).

Dongxiao Sun-Waterhouse

Professor Dongxiao Sun-Waterhouse is a Scientific Editor of Journal of Future Foods, a Senior Editor of Food Chemistry, the Editor-in-Chief of Food Chemistry Advances, and Scientific Editor of Food Science and Human Wellness. She also served as a Section Editor for Elsevier's Encyclopedia of Food Chemistry. She is a Fellow of the New Zealand Institute of Food Science and Technology, and the Chair of the Functional/Wellness Foods and Nutrition Working Group of the International Commission of Agricultural and Biosystems Engineering. She is recognized as a high-end foreign expert talent by the Ministry of Science and Technology of China, a Chief Expert of Guangdong Institute of Food Science and Technology, and a “Guangzhou Science Master” by Guangzhou Association for Science and Technology. She is a Chair Professor/Distinguished Professor at the South China University of Technology, Shandong Agricultural University and Henan University. In 2013, she was recognized in the Top 100 by the New Zealand Food Technology magazine for “Outstanding and Enduring Contributions to the New Zealand Food & Beverage Sector”, and also awarded a New Zealand-China Exchange Scientist for “Food Safety and Security”. In 2016, she received an award for Outstanding Contribution by the International Commission of Agricultural and Biosystems Engineering in Denmark. In 2018, she received the 2018 NZIFST “Leadership in the Food Industry” Award in New Zealand. In 2020, she was named in the Stanford University's 2020 list of Top 2% scientists in the world. Besides patents, technology transfer, trade secrets, EI or conference publications, she has over 200 published SCI journal articles and 20 published book chapters. She has acted as a Conference Convenor/Chair, Session Chair and Keynote/Plenary Speaker in a number of international conferences, and is a Co-Chair of the 3rd Food Chemistry Conference to be held in Germany, 2023.

Klaus W. Lange

Klaus W. Lange graduated in medicine (University of Cologne) and psychology (University of Düsseldorf) and received his postgraduate training in experimental and clinical neurosciences at the universities of Düsseldorf, Heidelberg, Würzburg, Cambridge and London. He was lecturer in neurology at King’s College London School of Medicine, UK, and professor of neuropsychology at the University of Freiburg, Germany. Since 1997 he holds the chair of health research and neuropsychology at the University of Regensburg, Germany. He was visiting professor at the University of Vienna, Austria, and the Nara Institute of Science and Technology, Japan. His main research interests are in the areas of food, nutrition, physical activity, sport and other lifestyle factors in health and disease as well as experimental and clinical neuropsychology. He has published some 350 papers and chapters in peer-reviewed international journals and books, respectively. Since 2014 he is founding president of the International Movement and Nutrition Society.

Shi-Ming Li

Professor Shiming Li received his Ph.D in Food Science from Rutgers University, New Jersey and master degree in organic chemistry from Texas A&M University, College Station, Texas, USA. He is active in both industry and academia and has worked as a medicinal chemist on therapeutic areas such as cancer, diabetes and obesity at Johnson & Johnson Company and Roche Inc. for fifteen plus years and later as a research professor studying natural products, herb medicines and functional foods for the past 20 years. He has authored over hundreds of publications in journals indexed by the Web of Science and is named as an inventor for 30+ patents with six recently awarded patents from USA and Japan. He is highly motivated and dedicated to research and product development of medicines from nature and functional food related products such as medical foods, dietary supplements and functional beverages. He is a Scientific Editor for Food Science and Human Wellness for nine years and Editors for Journal of Functional Foods and Journal of Food Bioactives, etc. Since 1996, he has been a member of American Chemical Society in the division of medicinal chemistry and agricultural and food chemistry.

Associate Editors

Claus Grøn Sørensen

Claus Grøn Sørensen is currently a Professor/Head of Research Unit in the Operations Management group of the Department of Engineering, Aarhus University, and Head of Centre on Smart Farming. Key research focus is extensive experience in production and operations management, decision analysis, information modeling, system analysis, and simulation and modeling of technology application in the agri-food system, development of management information systems and smart applications. He has participated project coordinator, WP leader, and partner coordinator in multiple international projects. Authoring, senior authoring and co-authoring of 350+ national and international publications. He is the past president of CIOSTA (Commission Internationale del'Organisation Scientifique du Travail Agriculture), past president of EurAgEng (the European Society of Agricultural Engineers), and past-chairman for CIGR (International Commission of Agricultural Engineering) Section V on System Management. Selected awards include Recognition Award for service as President of EurAgEng, CIGR Honorary Vice-President. International Commission of Agricultural and Biosystems Engineering, Merit Award for service as President of CIGR Section V and promoting of cooperation with international organizations, and Outstanding Paper Award, Biosystems Engineering. He has joined the Club of Bologne and awarded the fellowship of the International Academy of Agricultural and Biosystems Engineering.

Guo-Xun Chen

Dr. Guoxun Chen obtained his BS (1986) and MS (1989) degrees in the Department of Virology and Molecular Biology at Wuhan University, Wuhan, China. He completed his Ph.D degree in the Department of Biochemistry and Molecular Biology at the University of Texas Southwestern Medical Center at Dallas in 2001. After that, Dr. Chen entered as a postdoctoral research fellow in the lab of Nobel Laureates, Drs. Michael Brown and Joseph Goldstein in the Department of Molecular Genetics to receive his postdoctoral training. In 2006, Dr. Chen joined the faculty in the Department of Nutrition at the University of Tennessee at Knoxville. Now, he is a tenured associated professor at the University of Tennessee. Dr. Chen has been conducting research projects related to obesity and diabetes since 1995. Since the establishment of his independent research lab in 2006, Dr. Chen has focused on the roles of vitamin A in the development of metabolic diseases, and the regulation of glucose and lipid homeostasis. Since 2006, Dr, Chen has been teaching graduate and undergraduate courses such as Advances in Carbohydrate, Lipid and Protein Metabolism, and Energy Metabolism and Metabolic Integration, etc. He has advised, undergraduate, and MS and PhD graduate students, and published peer reviewed articles with them. Currently, Dr. Chen is serving as the Chair the Nutritional Science and Metabolism at the American Diabetes Association, past-president of North America Chinese Association for Nutrition, a council member on Health Science Division of the Council on Undergraduate Research, a member of the membership Committee of American Society for Nutrition (ASN), and a member of ASN's Finance & Audit Committee. He is serving as the Editor-in Chief of the Open Biotechnology Journal (Bentham Open), and an Associate Editor for Frontiers in Pharmacology-Gastrointestinal and Hepatic Pharmacology, Food Science and Human Wellness, and Journal of Future Foods, and an Academic Editor for World Journal of Gastroenterology. He has been a permanent member of Chinese American Diabetes Association, and North America Chinese Association for Nutrition.

Karim Bekkour

Karim Bekkour studied petroleum engineering at the Algerian Institute of Petroleum (1980). After 3 years spent on drilling sites in southern Algeria as drilling supervisor, he joined the IAP engineering school where he teaches drilling techniques and petroleum fluids. He specialized in controlling blowouts during drilling operations.

In 1986, he joined the University of Strasbourg (France) to prepare a master's degree followed by a PhD in fluid mechanics.

He was recruited as a lecturer in 1992 where he teaches Fluid Mechanics, Thermodynamics, heat transfers, Rheology of complex fluids. He occupies several positions both in the responsibility of research teams and in the supervision of teaching activities.
In 2002, he passed the HDR (accreditation to supervise research, the highest academic qualification, earned after obtaining a PhD, qualification allowing for formally supervising PhD students as PhD supervisor).

His research activities are oriented towards the study and characterization of complex materials (drilling fluids, agrifood, cosmetics, etc.). He is developing several research programs with international laboratories (Algeria, Australia, New Zealand, Ivory Coast, etc.).

Since few years, in collaboration with French and German laboratories and companies, he has been focusing his research activities on anaerobic digestion for the production of biogas by digestion of organic waste.

Nian-Shu Zhang

Positions:1998.01–2002.06, Postdoctal research associate, University of Manchester, Full-time; 2002.07–2007.10, Senior Experimental Officer, Functional genomics and Fermentation, University of Manchester; 2007.11–present, Senior research associate and Principal Investigator, Department of Biochemistry and Cambridge Systems Biology Centre, University of Cambridge.

Education:1982.09–1986.07, BSc, Leather Engineering and Polymer Sciences, Sichuan University; 1986.09–1989.07, MSc, Enzymology and Protein Chemistry, Sichuan University; 1994.10–1997.12, PhD, Molecular Genetics, University of Manchester.

Current Research Themes:1. Nutrient-sensing and signalling pathways in the regulation of stress response and chronological lifespan; 2. Mitochondrial health in stress response and redox hemeostasis; 3. Metabolic engineering and Fermentation technology.

Major Scientific Contributions:While working in Manchester University, I mainly focused on using functional genomics to reveal the functions of novel genes and the dynamic changes of yeast transcriptome in response to different nutrient conditions. I have also established a genetically-controlled cell lysis and flocculation system, and a functional complementation system for analysing mammalian gene functions in yeast. After moving to Cambridge, my research was shifted to molecular mechanisms underlying stress response and cellular aging. Major findings include that: 1. Cell growth and stress response is synergistically regulated by the TOR signaling pathway and the proteasome-mediated protein degradation system; 2. Starvation signals transmitted by multiple kinases (PAS kinase, DYRK, GSK-3 homologues) are integrated to activate the stress response and lifespan; 3. At the systems level, multiple pathways, including energy-sensing SNF1 (AMPK), the cell wall integrity (CWI) and the above TOR/PKA-negatively regulated kinases coordinate the metabolic reprogramming and the stress response to enable long-term survival. 4. Recent studies have also focused on how to rescue defects of cell growth and redox homeostasis as a result of mitochondrial dysfunctions, which are associated with many age-related diseases. ~30 papers have been published in high impact journals, including Nature Biotechnology, Nature Metabolism, PNAS, Plos Genetics, Open Biology, Bioinformatics, JBC and others.

Song Miao

Professor Song Miao is Principal Investigator and Senior Research Officer at Teagasc Food Research Centre, Moorepark, Ireland and Adjunct Professor at the School of Food and Nutritional Sciences, University College Cork, Ireland. He is also Director of China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, and Chair Professor at Fujian Agriculture and Forestry University, China. Prof. Miao holds BEng. (In Food Engineering) and MSc (In Food Science) from Shanghai Ocean University, China and a PhD in Food Science and Technology from University College Cork, Ireland. He was Senior Research Fellow and Senior lecturer in Shanghai Ocean University, China and held a postdoctoral position in Teagasc Biotechnology Centre, Ireland. He joined Unilever Food and Health Research Institute (The Netherland) in 2006 and served as Global Research Manager and Lead Research Scientist in Foods Structural Design until he was appointed to the permanent staff of Teagasc in 2009. He has over 20 years' research experience in the food science and technology areas and contributed to more than 200 scientific publications in a form of international peer-review journal articles, book chapters and conference papers. His research interests cover physio-chemical properties of biomaterials, dehydration and granulation, foods structural and textual designs, powder technology, state transition and phase transition in foods, encapsulation of functional food ingredients, functional delivery, stabilization of probiotic and dairy ingredients, dairy technology, plant-based ingredients. His current research programme in Teagasc focus on designing food products by understanding materials product behaviour and the underlying physics of structuring processes and the behaviour of foods in processing and physiological environment.

Ling-Yan Kong

Dr. Lingyan Kong is an assistant professor in the Department of Human Nutrition, the University of Alabama, USA. He earned his bachelor’s degree in Food Science and Engineering from the China Agricultural University in 2007, and Ph.D. degree in Food Science from the Pennsylvania State University in 2012. He worked as a postdoctoral scholar at Penn State and the USDA-ARS Soft Wheat Quality Lab, before joining the University of Alabama in 2017. Dr. Kong’s research interests are to understand the structure-function relationships in food biopolymers, and to develop food materials of unique structures and properties for improving food quality and health benefits. Dr. Kong has been conducting interdisciplinary and collaborative research that integrates knowledge from food science, nutrition, physical chemistry, and materials science. Dr. Kong has received multiple federal grants and the ORAU Ralph E. Powe Junior Faculty Enhancement Award in 2018.

Yang-Chao Luo

Yangchao Luo is an Associate Professor in the Department of Nutritional Sciences at the University of Connecticut (UConn). Dr Luo obtained his B.S. from Hunan University in 2006 and M.S. from China Agricultural University in 2009, followed by Ph.D. from the University of Maryland in 2012. Dr. Luo worked as a postdoctoral research associate at the University of Tennessee for one year before joining UConn in 2014. Dr. Luo’s lab is devoted to the development of various delivery systems made from natural biomaterials, including carbohydrates, proteins, and lipids, as well as nanoclays, for various applications in food safety, quality and functionality. Dr. Luo’s research is highly interdisciplinary that applies materials science and engineering principles to offer technological innovations that revolutionize our agriculture, food and nutrition systems, with the ultimate goal to promote sustainability. Dr. Luo’s group has published 100+ research and review articles in top-tier scientific journals across the fields of food science, nanotechnology, and colloids. In 2019, Dr. Luo was named by the Web of Science as the world most highly cited research in the field of agricultural sciences. Dr. Luo is currently an Editor-in-Chief for the Journal of Agriculture and Food Research and an Editor for the International Journal of Biological Macromolecules.

Ning Chen

Ning Chen is a distinguished professor of Biochemistry and Molecular Exercise Physiology, the director of Tianjiu Research and Development Center for Exercise Nutrition and Foods, and the director of Hubei Key Laboratory of Exercise Training and Monitoring at the College of Health Science in Wuhan Sports University. Currently, his research focuses are the prevention and rehabilitation of chronic diseases and exercise injuries by exercise or nutrition intervention based on the functional status of autophagy, the improvement of exercise performance, and the development of targeted products or exercise mimetic pills. He has successively received a Bachelor of Pharmaceutical Science in Hubei University of Traditional Chinese Medicine, Master degree of Sports Medicine in Wuhan Sports University, and PhD of Biochemistry in Georgia State University in USA. In recent 5 years, he has published a series of peer-reviewed articles with high citations in famous international journals such as Ageing Research Reviews, Trends in Endocrinology and Metabolism, Food Science and Human Wellness, Nutrients, Journal of Functional Food, Pharmacological Research, Journal of Sports Science, Diabetes-Metabolism Research and Reviews, Oncogene and BBA-Molecular Cell Research. Meanwhile, his research achievements have been successfully granted as several patents from USA, Europe and China. Now, he is also the editorial board member of Food Science and MDPI-Sports, as well as the Associate Editor-in-Chief of Food Science and Human Wellness and Journal of Future Foods.

Wen-Yi Kang

Wenyi Kang graduated from the Nanjing Agricultural University in 1994, successively in Nanjing Agricultural University, Kunming Institute of Botany, Chinese Academy of Sciences and Peking University to study and research work. He is Professor, Doctor tutor and Director of National R & D Center for Edible Fungus Processing Technology, Joint International Research Laboratory of Food & Medicine Resource Function, Engineering and Technology Center for Functional Food of Henan Province. The main research fields are active ingredients for Traditional Chinese Medicine, including the medicinal, edible plant chemical and biological effects, and the mechanism of diabetes, liver damage and drug resistant strains. He has implemented National Natural Science Foundation, China postdoctoral science foundation, Major Public Welfare Projects in Henan Province, etc. More than 300 research papers published. Authorized National Invention Patents were more than 40. Dr. Kang were as vice chairman of Chinese Joumal of Experimental Traditional Medical Formulae and magazine Editor of Chinese Journal of China Materia Medica, Journal of Chinese Medicine, Food Science, Food Science and Human Wellness, and Evidence-based Complementary and Alternative Medicine.

Yuan Lu

Principal Investigator/Associate Professor

Department of Chemical Engineering, Tsinghua University, China

After receiving B.S. (2004) and Ph.D. (2009) in chemical engineering from Tsinghua University, China, Yuan Lu received postdoctoral training from Johns Hopkins University (2009-2010) and Stanford University (2010-2014), USA. He was a project researcher from 2014 to 2016 at the University of Tokyo, Japan. Dr. Lu joined the faculty of Chemical Engineering at Tsinghua University in 2016.

The central paradigm of Yuan Lu's research is using interdisciplinary approaches in engineering, biology, chemistry, physics, and computer science to manipulate biomolecules and complex biological systems. The main focus lies on developing and applying synthetic biology and other cutting-edge technologies to engineer nucleic acids, proteins, pathways, and networks for addressing most daunting challenges in human health. Dr. Lu has published more than 70 high-impact journal papers and 27 patents. He has received more than 20 honors and awards from different academic organizations.

编委团队成员

Issue 1/1 目录

（识别图中二维码查看文章）

恰当咀嚼和安全吞咽以增进人类福祉: 多学科赋能食品设计

Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design

Dongxiao Sun-Waterhouse, Wenyi Kang, Changyang Ma, Geoffrey I. N. Waterhouse*.

Journal of Future Foods, 2021, 1(1): 1-24.

http://doi.org/10.1016/j.jfutfo.2021.09.001.

未来食品的真菌

Fungi for future foods

Tyler J. Barzee, Lin Cao, Zhongli Pan, Ruihong Zhang*

Journal of Future Foods, 2021, 1(1): 25-37.

http://doi.org/10.1016/j.jfutfo.2021.09.002.

食用昆虫作为未来的食物：机会与挑战

Edible insects as future food: chances and challenges

Klaus W. Lange*, Yukiko Nakamura

Journal of Future Foods, 2021, 1(1): 38-46.

http://doi.org/10.1016/j.jfutfo.2021.10.001.

从预防营养素缺乏到管理糖尿病的未来食品挑战

The challenges of future foods from prevention of nutrient deficiencies to the management of diabetes

Christian Hamrick, Guoxun Chen*

Journal of Future Foods, 2021, 1(1): 47-57.

http://doi.org/10.1016/j.jfutfo.2021.08.001.

现代农业作物中一种微型蔬菜的营养品质与健康益处

Nutritional quality and health benefits of microgreens, a crop of modern agriculture

Yanqi Zhang, Zhenlei Xiao, Emily Ager, Lingyan Kong*, Libo Tan*

Journal of Future Foods, 2021, 1(1): 58-66.

http://doi.org/10.1016/j.jfutfo.2021.07.001.

膳食补充剂有效改善糖尿病的研究进展

Food supplements could be an effective improvement of diabetes mellitus: a review

Xiangxi Meng, Qinyu Li, Ruyu Shi, Jiayin Chang, Hong Chang*, Minhui Li*

Journal of Future Foods, 2021, 1(1): 67-81.

http://doi.org/10.1016/j.jfutfo.2021.09.003.

Stevens 定律和感官的衍生性

The Stevens law and the derivation of sensory perception

Jianshe Chen*, Shiyi Tian, Xinmiao Wang, Yuezhong Mao, Lei Zhao

Journal of Future Foods, 2021, 1(1): 82-87.

http://doi.org/10.1016/j.jfutfo.2021.09.004.

利用3D打印技术制备用于培养肉生产的猪骨骼肌组织

Porcine skeletal muscle tissue fabrication for cultured meat production using three-dimensional bioprinting technology

Yingying Li, Wenting Liu, Shilei Li, Mingyue Zhang, Feng Yang, Shouwei Wang*

Journal of Future Foods, 2021, 1(1): 88-97.

http://doi.org/10.1016/j.jfutfo.2021.09.005.

侧耳对健康C57BL/6小鼠体质量和摄食量的有益影响

Beneficial effects of Pleurotus albidus supplementation on body weight and food intake in healthy C57BL/6 mice

Paola Quevedo da Costa, Mariana Parron Paim, Eduardo Echer dos Reis, Patrick Türck, Marli Camassola, Paulo Cavalheiro Schenkel*

Journal of Future Foods, 2021, 1(1): 98-103.

http://doi.org/10.1016/j.jfutfo.2021.08.002.

为健康人群提供的具有阻滞血糖特性的锡兰肉桂和姜黄混合乳品酸奶

Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people

Dayani Pavalakumar*, Madhura Jayasinghe, Maharsha Edirisinghe, Isuru Wijesekara, Subhashinie Senadheera

Journal of Future Foods, 2021, 1(1): 104-112.

http://doi.org/10.1016/j.jfutfo.2021.09.006.

报道范围

Journal of Future Foods收录原创性研究论文及综述文章，报道内容包括：

食品生物制造

利用细胞工程、酶工程、基因工程等生物技术和手段制造新型食品、食品配料或提升食品加工效率和水平。

食品感官科学与口腔加工

具体包括，

感官测量与评价；
感官体验与感觉知觉；
分子美食；
食品的物理特性与动态感官的关系；
仪器测量与人类感官的关系；
感官反应、饮食行为与营养的关系。

精准营养

针对特定人群（如老年人、孕妇、婴幼儿）或个人特殊需求的食品和膳食补充剂，包括特殊膳食食品。

高新技术

包括但不限于：

纳米技术；
组学技术；
3D打印；
先进的物理加工技术、绿色制造技术等。

智能装备

食品原料和产品成分分析中的图像和光谱技术、智能感知技术，无损检测在贮运及品质控制中的应用等。

食品安全大数据

区块链技术、溯源技术、风险评估技术、预测微生物技术等在食品安全保障中的应用。

智能化和绿色食品包装

具体包括：

食品的活性包装、智能包装或组合包装；
食品包装的绿色材料和绿色制备技术；
外卖食品和生物活性传递的创新包装；
结合传感器、指示器、射频识别技术和现代条码技术的包装系统。

跨学科研究

包括但不限于：

食品新原料、新成分的探索；
药食同源动植物、菌物功能研究；
食品危害物筛查与防控；
食用农产品损耗最小化；
食品摄入、运动与健康关系的系统研究；
食品消费科学；
数字化在食品供应链中的应用等。

了解更多

期刊主页：

https://www.keaipublishing.com/en/journals/journal-of-future-foods/

投稿链接：

https://www.editorialmanager.com/jfutfo/default1.aspx

为进一步促进动物源食品科学的发展，带动产业的技术创新，更好的保障人类身体健康和提高生活品质，北京食品科学研究院和中国食品杂志社在宁波和西宁成功召开前两届“动物源食品科学与人类健康国际研讨会”的基础上，将与郑州轻工业大学、河南农业大学、河南工业大学、河南科技学院、许昌学院于2021年11月27-28日在河南郑州共同举办“2021年动物源食品科学与人类健康国际研讨会”。欢迎相关专家、学者、企业家参加此次国际研讨会。