Special Issue in the honor of Professor Chi-Tang Ho in recognition of his exceptional contribution to Food Chemistry and Bioactives

Professor Chi-Tang Ho has been the corner stone of many innovative developments and contributions to the Food Chemistry, starting with his pioneering work in food flavors and antioxidants such as those of rosemary and then many other natural antioxidants and food phenolics from different sources that unraveled many mechanistic pathways previously unknown to the field. In addition, he has trained many graduate students and highly cited scientists that serve in different capacities in academia, industry and government labs.
Dr. Ho graduated with a B.S. from National Taiwan University in 1968 and then an M.A. and a PhD degree in organic chemistry in 1971 and 1974, respectively, from Washington University in St. Louis and joined the Department of Food Science at Rutgers in 1978 as an assistant Professor and moved through the ranks to professor in 1993. Dr Ho was a main proponent and founder of the Journal of Food Bioactives.
In recognition of his scientific groundbreaking achievements, it is our great honor and privilege to serve as guest editors for a special issue dedicated to Prof. Chi-Tang Ho. It is impossible to capture his entire scientific accomplishments in just a handful of articles, but we welcome your submissions of original research manuscripts or review papers on the relevant topics of food chemistry and food bioactives. This special issue will celebrate the over half a century contribution of Dr. Ho that will act as a legacy for his impact on the field.

Please consult the Author Instructions (http://www.isnff-jfb.com/index.php/JFB/instructions) prior to submission for further information about manuscript requirements.


Guest Editors:
Min-Hsiung Pan, Department of Food Science, National Taiwan University, Taipai; <mhpan@ntu.edu.tw>
Xin Zhang, Department of Food Science and Engineering, Ningbo University, Ningbo, China; <zhangxin@nbu.edu.cn>


Timeline:

Submission Deadline: Oct. 1st, 2023
Acceptance Deadline: Nov. 30th, 2023
Expected Publication; Dec. 2023