Recently, Professor Wang Mingfu officially took over the editor-in-chief of Food Frontiers. Dr. Wang Mingfu was invited to attend the first International Symposium on Phytochemicals in Medicine and Food in the June of 2015, and attended almost all ISPMF international conferences since then. He actively participated in the establishment and development of IADNS (International Association of Dietetic Nutrition and Safety), and served as the head consultant of our association, making outstanding contributions. 

We sincerely invite researchers, authors and reviewers from all over the world to warmly welcome him to be the editor-in-chief of Food Frontiers. We believe his leadership will inspire excellence, encourage cooperation, and promote the spread of breakthrough research in the field of food science. We look forward to a fruitful cooperation with him!

Dr. Wang Mingfu, doctoral supervisor and Changjiang Lecturer from Ministry of Education (2021), received his Ph.D. degree in Food Science from Rutgers University (2000). Now he served as tenured professor and director of both Graduate Department and the Master’s Program in Food Management and Marketing, in the School of Biological Science, University of Hong Kong. Dr. Wang Mingfu's research area focuses on the discovery and optimization of polyphenols, promoting food safety and human health. He published more than 300 SCI papers (h-index: 80, cited more than 20,000 times), holding more than 10 patents. More than 40 doctoral students were trained under his supervision. In addition, he developed and commercialized a series of skin care products with the support of Hong Kong Innovation Fund and Venture Capital.

Dr. Wang Mingfu is currently the editor-in-chief of Journal of Functional Foods, the scientific editor of Food Frontiers and eFood. He is also a member of the editorial boards of journals such as Food Science and Nutrition (Wiley), Food Bioscience (Elsevier), Food Science and Human Wellness (Elsevier). He won the awards of AGFD Fellow Award (2018) and the most investment value award of the Guangdong-Hong Kong-Macao Greater Bay Area High-value Patent Training Competition (2019).

Since the initial issue, Food Frontiers has devoted itself to publish research paper, reviews, prospects and personal files related to experimental research and policy management of Food Science and Technology, aiming at enhancing the international influence of Chinese scholars in this field. This journal provides the latest platform for the international scientific community to publish and widely disseminate high-quality research breakthroughs. It not only pays attention to the core field of Food Science, but also the emerging fields such as human health, the junction between agriculture and environment, etc. Up to now, Food Frontiers has published more than 400 articles, mainly from China, the United States, Italy, Spain, Turkey, France, Germany, India, Britain, Portugal, Japan and other countries. Among them, overseas papers exceed 50%. The first impact factor of is 9.9, and the five-year impact factor is as high as 10.0.