First Editorial Board Meeting of Core Chinese Members Held Online

In order to deepen the communication and cooperation of the editorial board team, the first Editorial Board Meeting of core Chinesee members of Food Nutrition Chemistry was held online on March 7. Prof. Libing Liu (Editor-in-Chief), 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. Qiang Cai (Head of Greater China Region, Spring City Publishing Group and President of Universe Scientific Publishing, Singapore), attended the meeting.

First of all, Mr. Qiang Cai, President of Universe Scientific Publishing, 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 Publishing 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 and the efforts of all editorial board members, the journal will make greater contributions to discipline construction, field development, and international exchange.

Next, Prof. Libing Liu, the 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, 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 promoting international academic innovation, and make contributions to the development of the journal with a united effort.