Department of Drug Sciences and DFB Center, University of Eastern Piedmont, largo Donegani 2-28100 Novara, Italy
Received Date: September 15, 2015 Accepted Date: September 23, 2015 Published Date: September 28, 2015
Citation: Garino C (2015) Inaugural Issue of the Journal of Experimental Food Chemistry. J Exp Food Chem 1:e102. doi: 10.4172/2472-0542.1000e102
Copyright: © 2015 Garino C et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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It is with much pleasure that we celebrate the inaugural issue of the Journal of Experimental Food Chemistry. Having left the golden era of pharmaceutical industry at our back, the new green economy based on organic and renewable sources is dominating the current scene. Within this big picture, food and food-derived resources play a major role. Moreover, the constant increase of the consumer attention towards certified, healthy and “ethical” products is undeniable. In this context, and in the year of the Universal Exhibition dedicated to feed the planet, the launch of a new open access journal encompassing all aspects of food analysis occurs in the best timing. The search for novel performing methods to assess the safety and the origin of foods, to the benefit of both consumers and producers, will certainly be central in the future of analytical chemistry. Therefore, the opening of new ways for the dissemination of experimental results in this area represents a good wish for the future of the research.