Food Science & Nutrition

Dr. Y. Martin Lo is a well published food biopress engineer at the University of Maryland with renowned research programs in value-added bioconversion of food and agriculture byproducts as well as development of food safety strategies. His research interests include intervention strategies for microbial control in fresh cut and processing facilities, recovery of protein from tobacco for non-smoking applications, reduction of trans fatty acids in food, creation of soy-based products for humanitarian purposes, assessment of nano-safety in food, and fermentation optimization. Dr. Lo is also the Editor-in-Chief of the Journal of Food Processing and Preservation, a position he has held since 2007.

Dr. Lo is the Process Authority for the state of Maryland and has helped regional food companies and the farming communities develop new quality products. He served as the President of the Chinese American Food Society and the Chair of Food Engineering Division in the Institute of Food Technologists (IFT), and was selected as a Distinguished Lecturer for IFT. Dr. Lo serves as the Maryland Food Safety HACCP Coordinator for USDA-FSIS and is one of the leading instructors for the Commercially Sterile Packaged Foods (CSPF) international training program for the Joint Institute of Food Safety and Applied Nutrition (JIFSAN) while serving as a trainer for international workshops on Good Agriculture Practices (GAPs).

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Food Science & Nutrition is the peer reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal gives priority to quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition. Food Science & Nutrition publishes original research articles, reviews, and research methods papers, along with invited editorials and commentaries. Original research papers must report well-conducted research with conclusions supported by the data presented in the paper.

Reasons to publish with Food Science & Nutrition:

• High standard, rigorous peer review
• Rapid publication
• Open Access – articles are published under Creative Commons license and authors are the copyright holder
• Fully compliant with open access mandates
• Wide dissemination
• Article level metrics showing statistics on readership of each paper
• Wiley’s tradition in publishing excellence

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Food Science & Nutrition is supported by other journals published by Wiley, including a number of society-owned journals. The journals listed below support Food Science & Nutrition and participate in the Manuscript Transfer Program by referring articles and offering authors the option to have their paper, with any peer review reports, automatically transferred to Food Science & Nutrition.