In order to deepen the discipline construction work of food science and engineering and strengthen the scholarly communication in the field of food physics in our university, after years of efforts, the new English journal Food Physics was successfully established and officially launched recently.
Food Physics is jointly operated by Beijing KeAi SenLan Culture Communication Co. (KeAi) and our university. KeAi is a joint venture between Elsevier and Science Press, which has published over 150 academic journals in English and has rich experience in running journals.
"Food physics” includes both physical processing and physical properties of foodstuffs. As a new and dynamic concept in the field of food, “food physical processing" was pioneered by our university. In recent years, the food physical processing team has been working hard to bring it to a new level of development.
In 2010, our university established the “Jiangsu Provincial Key Laboratory of Food Physical Processing”, which is the only provincial key laboratory specializing in the research of the basic theory and technical methods of food physical processing in China and has embarked on the research path of systematically applying modern physical technologies such as sound, light, electricity, magnetism and force to primary processing of agricultural products and biological manufacturing of food. Since 2014, our university has established the annual “Jinshan Food Physical Processing Symposium”, which is now divided into four series: high-end forum, international forum, youth forum, and enterprise forum, and has received high attention from academic and industrial colleagues at home and abroad, playing an important role in the academic exchange of food physical processing technology. In 2015, our “Food Physical Processing Technology and Equipment Team” was approved as the “Excellent Science and Technology Innovation Team of Jiangsu Province Higher Education Institution”. In 2018, our university set up a full-time research institution "Jiangsu University Food Physical Processing Institute" to construct discipline characteristics, and now there are 17 full-time researchers. In 2020, our university established the “International Joint Research Center for Food Physical Processing”, attracting experts from the United States, Canada, Australia, Japan, the United Kingdom, New Zealand, and other countries to join us, focusing on technological innovation in food physical processing, gathering global wisdom, carrying out multidisciplinary, cross-border academic exchanges and cooperative research, and improving the role of modern physical technology to the development of food industry.
At present, the School of Food and Biological Engineering of our university has offered three specialized courses on food physical processing for doctoral and master students to strengthen the training of talents.
The establishment of the new English journal Food Physics has created a larger scientific platform and provided a special academic exchange space for international colleagues who are conducting research in food physics so that we can work together to realize the dream of innovating food science theories and overturning traditional processing technologies with the assistance of physics principles and methods.
Website of Food Physics: https://www.keaipublishing.com/en/journals/food-physics/
Submission link of Food Physics: https://www.editorialmanager.com/foodp/default2.aspx