25th Anniversary of Molecules—Advances in Food Chemistry, Nutraceuticals, Functional Foods, and Dietary Bioactives: Celebrating the Lifetime Achievements of Professor Fereidoon Shahidi
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (15 November 2021) | Viewed by 169528
Special Issue Editors
Interests: analytical chemistry; polymer chemistry; food science
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; functional foods; nutraceuticals; lipids; phenolics; non-communicable diseases; food irradiation; ultrasound; oxidative stress; antioxidants
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The year 2020 marks the 25th anniversary of Molecules, a peer-reviewed open access journal of chemistry. Molecules has published more than 20,000 papers from more than 65,000 authors. More than 34,000 reviewers have submitted at least one review report. We value the contributions made by authors and reviewers. To celebrate this 25th anniversary, we are launching a themed Issue titled, “Advances in Food Chemistry, Nutraceuticals, Functional Foods, and Dietary Bioactives: Celebrating the Lifetime Achievements of Professor Dr. Fereidoon Shahidi”.
Fereidoon Shahidi, Ph.D., FACS, FAGFD-ACS, FAOCS, FCIC, FCIFST, FIAFoST, FIFT, FISNFF, FRSC—the most highly cited scholar in food science, agricultural science, antioxidants, functional foods, and nutraceuticals, according to Google Scholar, with an h index of 138 and over 85,000 citations—is a University Research Professor in the Department of Biochemistry at the Memorial University of Newfoundland (MUN) in Canada. He is cross-appointed at the Department of Biology and Ocean Sciences as well as the Aquaculture Program at MUN, and serves as an adjunct professor in several universities internationally. He has authored some 1000 research papers and book chapters, 76 books, and 10 patents. His research interests are in the areas of food chemistry, lipid science, antioxidants, phenolics, nutraceuticals, and functional foods. In recognition of his outstanding contributions, Dr. Shahidi has received numerous awards from different societies and has served on and chaired many committees, both nationally and internationally. He is currently the elected chair of the Scientific Council of the International Union of Food Science and Technology (IUFoST). He serves as the editor-in-chief (EiC) of the Journal of Food Bioactives and the journal of Food Production, Processing, and Nutrition. Shahidi is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF) and Founding EiC of the Journal of Functional Foods, for which he served in that capacity for 10 years. He served as an editorial board member and an editor of Food Chemistry for a quarter of a century. He was also the principal founder of the Nutraceutical and Functional Food Division of the Institute of Food Technologists (IFT). He has trained over 120 graduate students, postdoctoral fellows, visiting professors, and other highly qualified personnel, now his colleagues, in key positions in more than a dozen countries in five continents.
Dr. Shahidi stands out for his professional ethics, thoughtfulness, and sensibility, as well as his kindness and generosity in the guidance of young scientists. Therefore, as former members of his lab and because of our long-term association and collaboration, we are proud and honored to be guest editors of the Special Issue Advances in Food Chemistry, Nutraceuticals, Functional Foods, and Dietary Bioactives, which recognizes and celebrates the lifetime achievements of Dr. Fereidoon Shahidi. We invite all research groups around the globe to contribute to this Special Issue by submitting comprehensive/short reviews or original articles.
Prof. Dr. Ryszard Amarowicz
Dr. Adriano Costa de Camargo
Guest Editors
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Keywords
- Food chemistry
- Functional foods
- Nutraceuticals
- Dietary bioactives
- Bioactive compounds
- Identification
- Quantification
- Oxidative Stress
- Inflammation
- Food application
- Food processing
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