We are pleased to announce that Dr. Fernando Pérez-Rodríguez has been appointed Section Editor-in-Chief of the “Food Hygiene and Safety” Section in Hygiene (ISSN: 2673-947X).
Dr. Fernando Pérez-Rodríguez undertook a degree in biological science and in food science and Technology from the University of Cordoba in 1999 and 2002, respectively. He completed his Ph.D. at the University of Córdoba (2007), which dealt with quantitative microbiological risk assessment and cross contamination in foods. He has published more than 100 articles in the most prestigious international food microbiology journals and several books concerning predictive microbiology in foods. He has been involved in several research projects at a national and international level, conducting quantitative risk assessment studies and investigating cross contamination. Due to his expertise, he has participated as a scientific advisor in several expert panels, in the Spanish Food Safety Agency and as a Risk Assessment Expert of the European Food Safety Authority (EFSA) and Food and Agriculture Organization (FAO) providing scientific opinions and reports. He is a member of the International Food Protection Association and the Spanish Society of Microbiology. He has also taught courses in predictive microbiology, and he is an Associate Professor of food microbiology and hygiene at the University of Cordoba (Spain).
The following is a short Q&A with Dr. Fernando Pérez-Rodríguez, who shared his vision for the journal with us, as well as his views of the research area and Open Access publishing:
1. What appealed to you about the journal that made you want to take the role as its Section Editor-in-Chief?
Hygiene has always been a prime concern for human communities throughout history. Indeed, improvements in public health and disease prevention and control have been concomitant to society’s progress. The journal Hygiene has an outstanding mission which is promoting a healthier society and improving public health through a better and deeper scientific knowledge on the mechanisms, factors and practices that are determinant in disease control and prevention.
2. What is your vision for the Section?
The main vision for the Section “Food Hygiene” is to offer scientific community a rigorous scientific platform that publishes high-quality interdisciplinary and “holistic” research in food safety, putting the spotlight on the current challenges in the food sector and, more importantly, providing science-based solutions for improving public health.
3. What does the future of this field of research look like?
Food hygiene is a relevant component of public health and human welfare. However, it also holds a two-way nature as it can be a transmission vehicle of several hazards while it can also be a part of the solution to several chronic diseases. The fast growth of modern societies, the increasing food industry, and the adoption of new practices and processes in food manufacturing and distribution can disrupt this equilibrium and brings new food safety challenges to the sector, through unknown hazards and risk factors. In addition, the more intense contact between natural habitats and humans as a consequence of the industrialization and human population growth should be considered in food hygiene by taking a One Health perspective.
4. What do you think of the development of Open Access in the publishing field?
Open Access models will help to make more accessible data and scientific discoveries to food industry, academia and governments in the field of food hygiene, providing these sectors with science-based solutions to improve food safety and human welfare.
We warmly welcome Dr. Fernando Pérez-Rodríguez in his role as Section Editor-in-Chief, and we look forward to him leading Hygiene to achieve more milestones.
