The first editorial board meeting of the core members of the China Region Editorial Board was held online

In order to deepen the communication and cooperation of the editorial board team, the first editorial board meeting of the core members of the editorial board of Food Nutrition Chemistry  was held online on March 7. Prof. LibingLiu , Editor-in-Chief of the journal, Prof. Jiankang Cao, College Of Food Science & Nutritional Engineering,China Agricultural University, Prof. Xinrui Duan, School of Food Science and Engineering, South China University of Technology, Prof. Bingji Ma, College of Agronomy, Henan Agricultural University, Prof. Weizheng Sun , School of Food Science and Engineering,South China University of Technology, Prof. Yinglong Wu , College of Food Science, Sichuan Agricultural University, Prof. Liqing Zhao , Department of Food Science and Engineering,Shenzhen University, and Mr. Cai Qiang, Head of Greater China Region, Spring City Publishing Group and Director of Universe Scientific Publishing, Singapore, attended the meeting.

First of all, Mr. Cai Qiang, President of Universe Scientific Publishing House, a co-publisher of Spring City Publishing Group, welcomed and thanked the Editor-in-Chief and all the core members of the editorial board for coming to the meeting, and gave a detailed introduction to the history and development of the group. Universe Scientific will make great efforts to promote the rapid and comprehensive development of Food Nutrition Chemistry in terms of journal publication results, innovation and journal influence. Finally, he expressed his belief that under the leadership of the Editor-in-Chief of the journal and the efforts of all editorial board members, the journal will make greater contributions to discipline construction, field development and international exchange.

Next, Professor Libing Liu, Editor-in-Chief, pointed out that food and nutritional chemistry plays an important role in the field of life and health, and that the journal will focus on a number of disciplines related to food and nutritional chemistry in the field of life and health. The aim of the journal is to promote and lead the interdisciplinary innovation and development of food, nutrition and chemistry.

At the meeting, the editorial board members, Prof. Jiankang Cao, Prof. Xinrui Duan , Prof.  Bingji Ma, Prof. Weizheng Sun , Prof. Yinglong Wu and Prof. Liqing Zhao, shared their scientific fields and research topics, and made in-depth analysis and comprehensive communication in the areas of discipline positioning, journal development, interpretation of large journals, and next work plan, etc., in order to make concerted efforts for the development of the journal.

Finally, under the editor-in-chief's call, the core members of the editorial board unanimously expressed that they would make good preparations for the launch of the journal, make efforts to improve the quality and reputation of the journal, take up the responsibility of the editorial board members, take up the responsibility of international academic innovation and excellence, and make contributions to the development of the journal with a united effort.