Food Wellness, an academic journal in English language co-published by SCUT, KeAi, and Elsevier, is recently launched.
The journal will publish original research articles, review papers, short communications and perspectives that contribute to the understanding and development of food nutrition, food science and engineering.
It will encompass a few key areas concerning food and human wellness, including food biotechnology and processing, food nutrition and health, food biochemistry and biophysics, food biomaterials and bioinformatics.
The editorial office is based at SCUT, and is currently calling for submissions from authors around the globe for its inaugural issue.
Senior Scientific Advisors of the journal feature some of the most prestigious scholars around the world:
·Professor Charles Mackay from the Australian Academy of Science
·Professor Wu Qingping from the Chinese Academy of Engineering
·Professor Huang He from the Chinese Academy of Engineering
·Professor Sun Da-Wen from the Royal Irish Academy
·Professor Sun Dongxiao from the Food Technology Institute of New Zealand
Members of the editorial board consists of 33 scholars from China, the US, the UK, Canada, Australia, and Singapore, with Lou Wenyong, a professor of the SCUT, as the Editor-in-Chief.
SCUT, featuring food science as one of its strongest fields, provides substantial academic resources to support the launching of the journal. The university ranked No.1 in food science and engineering in the “2022-2023 Best global University Rankings” published by the US News and World Report.
To learn more about the journal, please visit its website:
https://www.keaipublishing.com/en/journals/food-wellness/
Authors may submit articles via
https://www.editorialmanager.com/foodw/default2.aspx
or contact the editorial board via
foodwellness2025@scut.edu.cn
Produced by the University News Center
From the SCUT Network
