Announcements

We are honored to introduce the award committee for the 2024 Tu Youyou Award, composed of distinguished scientists from around the world whose research covers diverse areas of natural product chemistry, pharmacognosy, and drug discovery. Their broad expertise and pioneering contributions have significantly advanced medicinal and natural products research.

Through their collective insights, rigorous evaluation, the committee has carefully selected this year’s award recipients, recognizing exceptional achievements in the field.

We sincerely thank these distinguished scholars for their efforts and dedication to upholding the standards of the Tu Youyou Award.  Below is the list of committee members. For more information about the Tu Youyou Award, please visit https://tuyouyouprize.org/. 

Chair:

Prof. Dr. A. Douglas Kinghorn Ohio State University, USA

Prof. Dr. A. Douglas Kinghorn is a leading expert in pharmacognosy and natural products research. He is recognized for his key contributions to discovering bioactive compounds from plants, especially in anticancer, cancer chemopreventive, and substances with a sweet taste and taste-modifying agents. His prolific contributions include over 590 peer-reviewed works and book chapters and edited or co-edited 40 scientific volumes.

Prof. Angelo Fontana University of Naples “Federico II”, Italy	Angelo Fontana is a Professor of Organic Chemistry at the University of Naples “Federico II” in Italy and serves as Director of the Institute of Biomolecular Chemistry at the National Research Council (CNR). His research focuses on bioactive small molecules derived from marine eukaryotes, with a particular interest on their pharmaceutical applications in immunology and oncology. He also explores their potential as molecular tools for probing and modulating complex biological systems. Prof. Fontana is a co-founder of BioSEArch SRL and has been recognized with numerous grants and honors, including the Apivita Award from the Phytochemical Society of Europe.
Prof. Binghe Wang Georgia State University, USA	Prof. Binghe Wang’s lab works on drug design, drug delivery, click chemistry, chemical biology, new diagnostics, and gaseous signaling molecules such as carbon monoxide and hydrogen sulfide. His interdisciplinary research supports advances in cancer, infectious diseases, organ protection, inflammation, and other areas.
Dr. Diana Pinto University of Aveiro, Portugal	Dr. Diana Pinto, an Associate Professor at the University of Aveiro, specializes in organic synthesis of bioactive heterocyclic compounds, sustainable catalysis (organo-, heterogeneous, and biocatalysis), and natural product research, including isolation, characterization, and total synthesis.
Prof. Hideaki Kakeya Kyoto University, Japan	Prof. Hideaki Kakeya conducts cutting-edge research in chemical biology, high-throughput screening, and biosynthesis of bioactive natural products for system chemotherapy and other therapeutic applications.
Dr. RuAngelie Edrada-Ebel University of Strathclyde, UK	Prof. RuAngelie Edrada-Ebel heads the Natural Products Metabolomics Group (NPMG), specializing in marine natural products discovery and metabolomics-driven drug development. A recognized expert in bioactive metabolites, she collaborates with industry and academia to address antimicrobial resistance and sustainable bioprospecting. She serves on the Editorial Board of Marine Drugs and holds two patents in the field.
Prof. Thomas Prisinzano University of Kentucky, USA	Prof. Thomas Prisinzano combines medicinal and natural product chemistry to explore neurotransmitter systems and develop treatments for drug abuse and pain. He has received several prestigious awards, including the Innovator Award from the College on Problems of Drug Dependence.
Prof. Wei Li University of Tennessee Health Science Center, USA	A distinguished professor and Director of the Drug Discovery Center, Prof. Wei Li is also the founder of SEAK Therapeutics, and the 2025 Chair-Elect of the Drug Discovery and Development Division of the American Society of Pharmacology and Experimental Therapeutics (ASPET). His work focuses on medicinal chemistry and small molecule drug discovery, with over 200 publications and 15 issued US patents.

We are pleased to announce that the 2024 Tu Youyou Award has been conferred upon Richard DiMarchi and Rolf Müller, in recognition of their significant contributions to natural products chemistry and medicinal chemistry.

Richard DiMarchi Indiana University, USA	Prof. Richard DiMarchi is a Distinguished Professor of Chemistry and Gill Chair in Biomolecular Sciences at Indiana University, USA. He is a member of the National Academy of Medicine and the National Inventors Hall of Fame. Dr. DiMarchi is a former Group Vice President at Eli Lilly and later at Novo Nordisk. He is recognized for his contributions to the discovery and development of rDNA-derived Humulin®, Humalog®, rGlucagon®, and Forteo®. His academic research has broadened the understanding of glucagon and incretin physiology and pioneered the discovery of single-molecule multi-mechanism agonists for the treatment of diabetes and obesity. The central element to success has been the chemical vision and technology to install within single molecules simultaneous agonism at related G-protein coupled receptors, coupled to the counter-intuitive discovery that glucagon and GIP agonism could synergize the therapeutic efficacy of GLP-1. These peptides and their conceptual approach have transformed the management of excessive body weight to a condition comparable to how hypertension, adult-onset diabetes, and excess cholesterol are medicinally managed.
“Professor DiMarchi was recognized by the 2024 Tu Youyou Award Committee members as being an exceptional leader in the medicinal chemistry of peptides and proteins of natural origin, and as a pioneer in the field of chemical biotechnology. His very important discoveries have led to breakthroughs in new drugs related to the therapy of diabetes and obesity. He has been named as an inventor on a very large number of patents, and he has had initially a highly successful scientific and administrative career in industry, which was followed by over two decades in academia as a distinguished professor.” —Prof. Dr. A. Douglas Kinghorn, Chair of the Award Committee
Rolf Müller Helmholtz Institute for Pharmaceutical Research Saarland (HIPS), Germany; Helmholtz Centre for Infections Research (HZI), Germany; Saarland University, Germany	Prof. Rolf Müller is the Founding and Managing Director of the Helmholtz Institute for Pharmaceutical Research Saarland (HIPS) and Professor of Pharmaceutical Biotechnology at Saarland University, Germany. Having received his training from the University of Bonn, he held research positions at the University of Washington, USA, and Braunschweig University of Technology, Germany, prior to his appointment as professor to Saarland University. His laboratory has dedicated itself to the exploration of bacterial natural-product biosynthetic pathways for more than 20 years and has extensive experience in working with myxobacteria and other microbial producer strains. Starting from the isolation and characterization of new microorganisms, the scope of work includes microbiology-, biotechnology-, bioinformatics-, and chemistry-based approaches to exploit these isolates as sources of new drugs with a special focus on novel anti-infectives. Müller and his team apply a variety of state-of-the-art analytical methods and biological assays to perform biological and chemical characterizations of the identified compounds. Prof. Müller has received several awards, including the prestigious Gottfried Wilhelm Leibniz Prize, the PHOENIX Pharmacy Research Award, the DECHEMA Prize, and the Inhoffen Medal, as well as being an elected member of acatech, Leopoldina, and the German Academy of Sciences and Literature.
“The 2024 Tu Youyou Award Committee members were highly impressed by the truly outstanding past and ongoing contributions of Professor Müller in both microbial natural products isolation chemistry and in biosynthesis, as well as in the development of lead compounds for their potential in treating human diseases, through his global connections with various major funding agencies. He is also a dedicated teacher who has trained numerous graduate students and postdoctoral fellows, and he has lectured on his research in countries all over the world.” —Prof. Dr. A. Douglas Kinghorn, Chair of the Award Committee

The achievements of Richard DiMarchi and Rolf Müller highlight the transformative impact of natural products chemistry and medicinal chemistry. We congratulate them and invite the global academic community and public to join us in celebrating their significant contributions.

2024 Award Committee
Committee Chair:

• Prof. Dr. A. Douglas Kinghorn, Ohio State University, USA.
  

Committee Members (listed in alphabetical order):

• Prof. Angelo Fontana, University of Naples “Federico II”, Italy;
• Prof. Binghe Wang, Georgia State University, USA;
• Dr. Diana Pinto, University of Aveiro, Portugal;
• Prof. Hideaki Kakeya, Kyoto University, Japan;
• Dr. RuAngelie Edrada-Ebel, University of Strathclyde, UK;
• Prof. Thomas Prisinzano, University of Kentucky, USA
• Prof. Wei Li, University of Tennessee Health Science Center, USA.

About the Tu Youyou Award:
The 2024 Tu Youyou Award includes a total monetary prize of 100,000 Swiss Francs and a medal for each recipient. Established in 2016 to honor the pioneering spirit of Nobel laureate Tu Youyou, the Tu Youyou Award is an international award honoring exceptional scholars dedicated to the fields of natural products chemistry and medicinal chemistry.

For further information about the award and the winners, please visit the Tu Youyou Award website.

The application deadline for the Foods 2025 Young Investigator Award is approaching.

The Foods Young Investigator Award was established in 2021 to acknowledge the achievements of young investigators in the field of food research. Nominations will be accepted from August through May each year, with winners notified by the end of July the following year.

Eligibility and requirements:

• Must have received their Ph.D. no more than 10 years prior to 31 December 2025;
• Must have produced ground-breaking research and made a significant contribution to the advancement of food research;
• Candidates must be nominated by senior scientists.

List of documents for application:

• Detailed curriculum vitae, including an updated publication list and a list of the researcher’s own research grants;
• Scanned copy of doctorate certificate;
• Signed nomination letters from two established senior scientists.

Prize:

• CHF 1000;
• An electronic certificate;
• A free voucher for article processing fees valid for one year.

Number of winners: 2.

More information regarding the Foods 2025 Young Investigator Award, including the eligibility and required documents for application, can be found at the following website: https://www.mdpi.com/journal/foods/awards/3005.

Please ensure that you submit your online application for the Foods 2025 Young Investigator Award by 31 May 2025. The winner will be announced on the Foods website by 31 July 2025.

Foods Editorial Office

Conference: 21st Annual International Conference of the Metabolomics Society (Metabolomics 2025)
Date: 22–26 June 2025
Place: Prague Congress Centre, Prague, Czech Republic

MDPI will be attending the 21st Annual International Conference of the Metabolomics Society (Metabolomics 2025) as an exhibitor. This meeting will be held in Prague, Czech Republic, from 22 to 26 June 2025.

This conference is the official annual meeting of the Metabolomics Society and the largest metabolomics meeting worldwide. The major scientific themes of the conference will include metabolomics in health and disease; metabolomics of plants, food, environment, and microbes; technology advances in metabolomics; and computational metabolomics, statistics, and bioinformatics. Beyond the main topics, the conference will place a particular focus on the increasingly important role that metabolomics plays in fundamental biology research. The scientific program will include plenary and keynote talks, parallel scientific sessions, interactive poster sessions, sponsor lunches, and specially organized workshops.

The following MDPI journals will be represented at the conference:

• Metabolites;
• Cells;
• Marine Drugs;
• Proteomes;
• Current Issues in Molecular Biology;
• Nutrients;
• Biomolecules;
• International Journal of Molecular Sciences;
• Diabetology;
• Plants;
• Agronomy;
• Antioxidants;
• Applied Biosciences;
• Biomedinformatics;
• Diseases;
• Foods.

If you are planning to attend the above conference, please feel free to start a conversation with us. Our delegates look forward to meeting you in person and answering any questions that you may have. For more information about the conference, please visit the following website: https://www.metabolomics2025.org/.

We are pleased to announce the winners of the Foods 2024 Outstanding Reviewer Award. The Foods (ISSN: 1099-4300) Editorial Board and Editorial Office would like to acknowledge the time and effort dedicated by our reviewers to evaluating the manuscripts that are submitted to this journal. Owing to their efforts, the high quality and quick turnaround of Foods are maintained.

Winners:

• Rosie Yagmur Yegin, Formerly at Massachusetts Institute of Technology (MIT), USA;
• Luis Puente-Diaz, University of Alberta, Edmonton, Canada;
• Yongqi Yin, Yangzhou University, China;
• Jasmina Lukinac, J.J. Strossmayer University of Osijek, Croatia.

Prize:

• CHF 500;
• A voucher for a 50% discount for article processing fees, valid for one year;
• A certificate.

Foods Editorial Office

Foods (ISSN: 2304-8158) is recruiting volunteer reviewers. The main responsibility of the reviewers is to regularly provide timely, high-quality reports on submitted manuscripts. The responsibilities of the reviewers are available at https://www.mdpi.com/reviewers.

Peer review is an essential part of the publication process, ensuring that Foods maintains high quality standards for its published papers. We are striving to recognize the efforts of reviewers.

When reviewing for Foods you will receive the following:

• A discount voucher code entitling you to a reduction in the article processing charge (APC) of a future submission to any MDPI journal. Vouchers are linked to your email address and can be applied online at submission or any time before acceptance. Note that vouchers cannot be used after an invoice has been issued. If your article is rejected, the voucher can be reused for your next submission;
• Reviewer voucher codes can be used to pay for Author Services professional English editing;
• A personalized reviewer certificate;
• Consideration for the Outstanding Reviewer Awards; click the following link for more information: https://www.mdpi.com/journal/foods/awards;
• Inclusion in the journal’s annual acknowledgment of reviewers if more than 50 reviewers assisted the journal in the previous year;
• Promotion to a Reviewer Board Member (subject to approval by the Editor-in-Chief); click the following link for more information: https://www.mdpi.com/journal/foods/submission_reviewers;
• Building a profile on Web of Science Reviewer Recognition Service (formerly Publons) and having their reviewing activity automatically added for participating journals. Publons profiles can also be integrated with ORCID.

To apply, please visit the following link: https://susy.mdpi.com/volunteer/journals/review.

Foods Editorial Office

We warmly welcome Prof. Dr. Jose Angel Perez-Alvarez, Prof. Dr Yuhuan Liu, Prof. Dr. Jianhua Xie and Prof. Dr. Zhengyu Jin to the Advisory Board of Foods (ISSN: 2304-8158), and we look forward to their contributions to the continued success of the journal.

Name: Prof. Dr. Jose Angel Perez-Alvarez
Affiliation: IPOA Research group. AgroFood Technology Department, Orihuela Polytechnical High School. Universidad Miguel Hernandez de Elche, Orihuela, Spain
Interests: functional and healthy foods; dietary fibers; healthy meat products; animal-based foods; plant-protein analogues

Name: Prof. Dr Yuhuan Liu
Affiliation: State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang330047, China
Interests: functional food; microalgae food; biomass conversion; ecological engineering

Name: Prof. Dr. Jianhua Xie
Affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Interests: polysaccharide; chromatography carbohydrate; proteins; phytochemicals; nutraceuticals; food science; antioxidants; immunomodulation; gut microbiota; functional food

Name: Prof. Dr. Zhengyu Jin
Affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: food carbohydrate; cyclodextrins and their derivatives; functional starch; functional sugars; extrusion

In order to further strengthen the international influence of Foods (ISSN: 2304-8158), promote academic exchange between young scientists, and support the Editorial Board with additional talent, we have now established the first Early Career Editorial Board of Foods (2025–2026), and outstanding young scholars are invited to join!

Recruitment:
A total of 100 Early Career Editorial Board Members will be recruited.

Application eligibility:

• Applicants must have completed their doctorate/Ph.D. degree in the past 10 years (considering exceptions for career interruptions, including medical and family leave);
• Applicants must have served as the first author on at least five peer-reviewed and published manuscripts;
• Applicants must have a strong and impactful portfolio of publications in the field of research;
• Applicants must currently be (at the time of application) an assistant professor, research assistant professor, associate research scientist, post-doctoral fellow, or equivalent early career position;
• Applicants must be active and engaged in their community (e.g., experienced at presenting at academic conferences or involved in professional organizations).

Benefits of Being Early Career Editorial Board Members:

• The receipt of an Early Career Editorial Board Member certificate—Early Career Editorial Board membership lasts two years and can then be renewed;
• The publicization of Early Career Editorial Board Members’ resumes on the journal’s media platforms to improve academic visibility;
• The opportunity to be promoted to an Editorial Board Member based on contributions;
• The regular acknowledgement of those who participate in the peer-review process on the journal’s webpage;
• Opportunities to participate in or host annual meetings and online seminars organized by the Editor-in-Chief and the Editorial Board Members.

Responsibilities of Early Career Editorial Board Members

• Publicizing and promoting the journal at academic conferences and among peers;
• Selecting high-quality articles and preparing media content for their promotion;
• Reviewing at least four manuscripts per year;
• Identifying potential reviewers for specific papers, and assessing any potential ethical or policy-based questions that might arise due to the papers’ content;
• Supporting the development of the journal through various means, such as providing suggestions, promoting the journal via academic networks, academic conferences, and new media channels, etc.;
• Inviting submissions from world-leading scientists in their respective research fields through both local and global networks;
• Learning about scholarly publishing, including gaining an awareness of the manuscript review process, ethical considerations, and the strategies used by publishers.

Applications:
Please send the application form and your academic resume to foods@mdpi.com or stella.song@mdpi.com, using the following subject line: “Foods Early Career Editorial Board Application + Name + Institute + Research Expertise”. The application form can be downloaded here.

Application deadline: 31 August 2025.

Selection process:
Initial screening of application materials → selection by Editor-in-Chief and Editorial Board Members → email notification → issuing of certificate of appointment.

The journal Foods (ISSN 2304-8158) is proud to present the winner of the 2025 Foods Travel Award—Ms. Zahra Krimi!

Ms. Zahra Krimi is a PhD researcher specializing in agrifood and bioinformatics, currently pursuing her doctoral studies at Cranfield University (2023–2027), where she is working on a food authenticity project. Prior to this, she earned an MSc in Bioinformatics with Merit from the University of Bradford (2022–2023).

Ms. Zahra has a strong academic background in biological sciences, having graduated with distinction (18.25/20) in her MSc in Biology-Genetics from Payame Noor University (2014–2016). She also holds a BSc in Biology with Merit (15.27/20) from Shahid Chamran University (2008–2012).

Let us hear about her experiences in scientific research and the awards she has received:

Let us hear about her experiences with scientific research and awards:

1. Congratulations on winning the Foods Travel Award! What does this recognition mean to you, and how has it impacted your research and professional development?

Thank you! Winning the Foods Travel Award means a lot to me. It has provided a wonderful opportunity to attend an international conference, where I could present my research and connect with experts in the field. This recognition has not only boosted my confidence but also opened doors for future collaborations. It has had a significant impact on my research by allowing me to share my findings, receive valuable feedback, and stay updated on the latest trends in food science. Personally, it has contributed to my professional growth, helping me build a stronger network and expand my knowledge.

2. Can you tell us about your current research in the field of food science? What motivated you to pursue this area of study?

My current research focuses on using novel DNA-based methods in food authenticity testing, specifically for both animal and plant-based food products. I am particularly interested in developing techniques that can reliably detect food adulteration, identify species, and verify the true origin of food items.

What motivated me to pursue this area of study is the growing concern about food fraud and the need for more reliable and efficient ways to guarantee food quality and safety.

3. Your work was recognized by Foods, an international journal dedicated to food science and technology. Could you share some key findings or contributions from your recent research?

We recently published a paper titled “Detection of Sugar Syrup Adulteration in UK Honey Using DNA Barcoding”. In this project, our team developed novel DNA markers to detect syrup adulteration in honey. I had the opportunity to contribute by testing some of these markers on commercial honey samples.

4. How do you see your research influencing the field of food science, nutrition, or food technology in the coming years?

I am working on testing and optimizing new methods for food authenticity testing. The goal is to improve detection techniques and reduce the chances of missing potential adulterants, even at very low levels. This helps ensure that food products are genuine and meet quality standards.

5. Attending international conferences is an essential part of scientific collaboration and growth. How did the Foods Travel Award support your participation, and how do you plan to promote the journal at the conference?

The Foods Travel Award supported my participation by covering travel expenses, allowing me to attend an international conference and present my research on food authentication using DNA barcoding.

This opportunity enabled me to share our findings with experts in food authenticity testing, gain valuable feedback, and network with researchers working on similar topics.

To promote the journal Foods at the conference, I plan the following:

1. Acknowledge the journal in my poster and highlight the support from the Foods Travel Award;
2. Engage with attendees by sharing insights about Foods as a platform for high-quality food science research;
3. Encourage submissions by informing colleagues about the journal’s scope and opportunities for publishing innovative work.

This will help raise awareness of Foods as a key resource for advancing food authenticity research.

6. Do you have any other suggestions on how our journal could further support young researchers and the academic community?

• Keep this Travel Grant and Conference Sponsorships for the coming years;
• Keeping travel awards to support early career researchers in presenting their work internationally;
• Pairing young researchers with experienced scientists for mentorship in publishing;
• Creating an online discussion platform where researchers can connect, share ideas, and collaborate.

7. Scientific discovery requires dedication and perseverance. What drives your passion for research, and how do you stay motivated in your work?

I love working in academia because it allows me to engage in research, teach, and mentor M.Sc. students. Conducting research helps me explore new ideas and contribute to scientific knowledge, while teaching gives me the chance to share what I have learned and inspire students. Supervising M.Sc. students is especially rewarding, as I get to guide them through their projects and watch them develop their skills. All of these activities give me energy and motivation, making my work both fulfilling and meaningful.

8. Looking ahead, what are your future research goals? Are there any upcoming projects or collaborations that you are particularly excited about?

Food authenticity research has many areas to explore. I want to continue working in this field and use both my wet lab skills, like molecular biology, and dry lab skills, like bioinformatics. My goal is to deepen my research and make a positive impact on food authenticity.

9. How would you describe your experience with our services and the journal so far?

My experience with accessing papers from Foods has been very positive. Since it is an open access journal, all research articles are freely available, making it easy to stay updated with the latest studies in food science.

The website is user-friendly, and the papers are well-organized, making it simple to find relevant research.