Prof. Dr. Eiichiro Fukusaki Appointed Section Editor-in-Chief of Section “Food Metabolomics” in Metabolites
We are pleased to announce the appointment of Prof. Dr. Eiichiro Fukusaki as the new Section Editor-in-Chief of the “Food Metabolomics” Section in Metabolites (ISSN: 2218-1989).
Prof. Dr. Eiichiro Fukusaki is a professor of biotechnology at Osaka University. He received his PhD in engineering from Osaka University and has over three decades of experience spanning both industry and academia. His research focuses on metabolomics and analytical chemistry, with pioneering contributions to food quality assessment, fermentation science, and systems biotechnology. He has published extensively and has served in various editorial and scientific advisory roles.
The following is a short Q&A with Prof. Dr. Eiichiro Fukusaki, who shared his vision for the journal with us, as well as his views on the research area.
1. What appealed to you about the journal that made you want to take on the role as its Section Editor-in-Chief?
Metabolites has built a solid reputation in metabolomics, and I have followed the journal for many years. I was pleased to see food metabolomics clearly positioned as a dedicated section, and I felt it was a good opportunity to contribute to the community.
2. What is your vision for the journal?
I would like the “Food Metabolomics” Section to be a place where well-designed studies are published, with careful analysis and clear interpretation, covering both basic and applied research.
3. What does the future of this field of research look like?
Food metabolomics is gradually moving beyond simple profiling toward more focused, question-driven studies. Its role in food quality, processing, and sustainability is likely to continue growing.
4. What do you think of the development of open access in the publishing field?
Open access has made research results more widely available and easier to share. Maintaining strong peer review and editorial standards will be essential as open access continues to expand.