Current Research in Food Science - Journal - Elsevier: 

https://www.journals.elsevier.com/current-research-in-food-science

Dr Chen has been recently appointed by journal office to join the Editorial Board of Current Research in Food Science. See at the Editorial Board: https://www.sciencedirect.com/journal/current-research-in-food-science/about/editorial-board

Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components.

Current Research in Food Science will focus on novel, high-impact research with scientific depth and a quantitative perspective. New science based on a model that is properly replicated and supported with sound statistical analysis of the data will be considered for peer-review. Computer simulations and "bootstrapping" approaches are also welcome. Authors with the most impactful studies will be asked to contribute a short Viewpoint paper for the issue. Please note, survey-type data papers or product development-oriented research are not within the scope of this journal.

Current Research in Food Science is a peer-reviewed gold open access (OA) journal and upon acceptance all articles are permanently and freely available. 

For more information, please refer to: https://www.sciencedirect.com/journal/current-research-in-food-science/about/aims-and-scope

Good news to share is that this journal will waive the APC (Article Publishing Charge) until 31st December 2021. This will be applicable for any submissions received before this date, which are accepted for publication after peer review.