Chemistry Europe has launched a new journal, complementing its existing suite of 20 high-profile, peer-reviewed journals. ChemFoodChem is designed to combine chemistry and food science on a global scale, accepting research from fields such as food chemistry, nutrition, food biotechnology, food safety, analytical chemistry, sustainable food technologies, and agricultural chemistry. The gold open-access journal will have four issues annually, publishing both primary and secondary peer-reviewed articles, with preprints also welcome.
Advisory Board and Editorial Office
ChemFoodChem is guided by an advisory board of leading international researchers, including Markus Fischer, University of Hamburg, Germany, Victor Freitas, University of Porto, Portugal, and Irena Vovk, National Institute of Chemistry, Ljubljana, Slovenia.
Victor de Freitas (pictured on the right) who studies the structural and physicochemical characterization of polyphenols—particularly their stability and interactions with macromolecules like proteins and carbohydrates in sensory and nutritional contexts—highlighted the importance of the new journal. He noted that ChemFoodChem will “create a unique and prestigious scientific editorial space to showcase chemistry and related disciplines in food science.”
Markus Fischer (pictured on the left), who focuses on the development of on-site and laboratory-based analytical approaches, sees the new journal as a promising platform for presenting the latest findings in the field of food authenticity, among other things.
As an “authenticator”, he expects ChemFoodChem to inspire other scientific fields, since determining biological identity, production methods and geographical origin will also be of great benefit for a variety of “material science” issues in general.
Irena Vovk (pictured on the right), who focuses on chromatographic and hyphenated techniques for determination, isolation, and identification of bioactive compounds in food and plant matrices, believes that ChemFoodChem as a society owned journal will serve as a great platform for publishing new discoveries in food chemistry—an interdisciplinary field that addresses critical challenges such as developing innovative food products, discovering novel bioactive compounds, and ensuring safety and quality in an increasingly complex global food system.
Editor-in-Chief Ruben Ragg (pictured on the left) received his Ph.D. in 2016 from the Max Planck Graduate Center Mainz, Germany, and successfully runs the journal ChemBioChem as Editor-in-Chief for many years.
“I am honored to serve the food chemistry and food science communities as the Editor-in-Chief of ChemFoodChem. Our global society faces pressing challenges, such as the ever-increasing demand for food while protecting our environment, highlighting the importance of uniting scientists across related disciplines to develop innovative solutions.”
Dr. Ruben Ragg told ChemistryViews that “ChemFoodChem aims to showcase groundbreaking research that bridges chemistry and food science, advancing our understanding of all areas at the interface of these fields.”
Chemistry Europe
Chemistry Europe is an association of 16 chemical societies from 15 European countries that collaboratively publish scientific journals such as ChemistryEurope and Chemistry – A European Journal and the science magazine ChemistryViews.
- Homepage of ChemFoodChem
