We sincerely welcome Prof. Dr. Andrew S Day, from University of Otago Christchurch, New Zealand, to join the Editorial Board of Recent Progress in Nutrition. Prof. Day trained in paediatrics in Christchurch, New Zealand, and undertook further subspecialty training in Toronto, Canada. After completing clinical and research training in Canada, he took up a clinical academic position at University of New South Wales, Sydney, Australia. He returned to Christchurch in 2009 and was appointed to Head of Department in 2010. His research interests include inflammatory bowel disease, Crohn’s disease and Coeliac disease, with projects focusing upon host-pathogen interactions in the gut (and how these relate to chronic gut diseases), intestinal inflammatory biomarkers, and nutritional aspects of gut diseases. We appreciate Prof. Day for his participation and support.

We sincerely welcome Dr. Joanna Jerzyńska, from Medical University of Lodz, Poland, to join the Editorial Board of Recent Progress in Nutrition. From the beginning of her work as a doctor, her clinical and research interests were related to allergology. Working in the Department of Pediatrics and Allergology, she mainly deals with children suffering from bronchial asthma and allergic diseases, and the long-term cooperation (since 1999) with Columbia University in New York has resulted in many joint studies, including a pioneering study on the presence of allergies in cockroaches in Poland. She deals with the diagnosis and treatment of various allergic diseases such as atopic dermatitis, seasonal and chronic allergic rhinitis, bronchial asthma, allergic conjunctivitis, food allergy, urticaria and many others. She diagnoses, among others chronic cough, recurrent respiratory infections, adverse drug reactions. In 2018, she became the President of the Łódź Branch of the Polish Society of Allergology. In the years 2001 - 2019 she was the head of the NZOZ Medpuls in Łódź. Since 2005, she has been employed at the Clinical Department of Pediatrics and Allergology at the Pediatric Center. Korczak in Łódź as an assistant professor. We appreciate Dr. Jerzyńska for her participation and support.

We sincerely welcome Prof. Dr. Salam A. Ibrahim, from North Carolina A&T State University, USA, to join the Editorial Board of Recent Progress in Nutrition. He is a research professor in the Food and Nutritional Science Program at North Carolina A&T State University.  For the past 22 years at North Carolina A&T State University, Dr. Ibrahim's research, teaching, and outreach activities were dedicated to addressing issues related to fermented dairy products and milk quality, with a focus on practical approaches to quality and safety of food products. More recently, his laboratory's work has focused on the viability and functionality of probiotic cultures in dairy products and probiotic supplements. His lab works with the dairy and nutritional supplements industries on practical methods to ensure high viability of probiotics in nutritional supplements. They have also studied the molecular characteristics of Lactobacillus strains grown under different environmental conditions and have developed a new technology that enhances the survival of probiotics during processing, as well as developing a new emulsion system to enhance the viability of probiotics in different food products. Furthermore, they have worked on a new cultivation system that allows for the production of high bacterial cell mass. Dr. Ibrahim's lab also has interest in research that focus on herbs and plants that have high concentrations of functional ingredients, such as essential oils and antioxidants. The Ibrahim laboratory has been working on the bioconversion process of these natural products into very potent functional and biological compounds. Dr. Ibrahim regular reviewer, member of different editorial board and guest editor of several journals of microbiology and food sciences. We appreciate Prof. Ibrahim for his participation and support.

We sincerely welcome Dr. Célia C. G. Silva, from Universidade dos Açores, Portugal, to join the Editorial Board of Recent Progress in Nutrition. She is Assistant Professor with Aggregation in Food Technology and leads the Food Science and Health Group at IITA – a Research Institute of the University of The Azores, Portugal. Her scientific activity is mainly focused on the study of the relationship between dairy foods and health. Her research interests include the study of probiotic bacteria and their bioactive metabolites, including bacteriocins, GABA, CLA and EPS, and their impact on human health. We appreciate Dr. Silva for her participation and support.

We sincerely welcome Prof. Dr. Say Chye Joachim Loo, from Nanyang Technological University, Singapore, to join the Editorial Board of Recent Progress in Nutrition. Dr. Joachim Loo is currently Associate Professor in the School of Materials Science and Engineering (MSE), Nanyang Technological University (NTU). He holds a joint appointment at the Singapore Centre on Environmental Life Sciences Engineering (SCELSE), and a Visiting Scientist at the Harvard School of Public Health, USA. He is also an international member of the Association of Pacific Rim Universities (APRU) for Sustainable Waste Management, and a member of the Coordinated Research Project (CRP) under the International Atomic Energy Agency (IAEA), United Nations (UN). His research interest is in designing encapsulation systems for controlled and targeted delivery from agri-food, biomedical, environmental to pharmaceutical applications. He has published more than 200 journal papers (h-index: 53), three book chapters and filed more than 15 patents in this field. He was also awarded the Bill and Melinda Gates Foundation grant to develop delivery systems for nutraceuticals. More recently, he spun-off two companies; LiberaTx and Dietrics, to formulate an extended-release oral drug delivery system and to valorise cellulose for fat absorption as a food ingredient, respectively. Currently, he is also managing several administrative portfolios, such as Associate Chair (Students) in MSE, and is currently a co-convenor of the ISO/TC 229 Nanotechnology National Working Group (WG3), under the Singapore Chemical Industry Council. We appreciate Prof. Loo for his participation and support.

We sincerely welcome Dr. Tara Perrot, from Dalhousie University, Canada, to join the Editorial Board of Recent Progress in Nutrition. Dr. Perrot uses a range of techniques to better understand the factors that shape stress-related behavioural and neural outcomes in males and females.  We appreciate Prof. Perrot for her participation and support.

We sincerely welcome Prof. Dr. Alberto Romero, from University of Seville, Spain, to join the Editorial Board of Recent Progress in Nutrition. He is Professor in Chemical Engineering from the “Universidad de Sevilla”, with a Degree in Chemistry and a Master in Industrial Chemistry. In 2005, he was awarded a grant (FPU-grant) by the Spanish Government to develop his PhD thesis, which was presented in 2009 and received the European Doctor degree and an Honourable mention in the Iberian Award to the most Distinguished PhD thesis (2009-2011). He carried out postdoctoral research was at the Leuven University under the supervision of Professor Jan Vermant, at the University of Lorraine and as a visiting Professor at the Universidad Nacional de Colombia (Department of Chemical Engineering). He leads the Ibero-American network of investigation about the valorization of food by-products and waste (VALORAL) with more than 20 research groups from 11 different countries. He has supervised 2 awarded PhD thesis and more than 20 MSc degree students. Nowadays, he supervises three PhD theses and acts as reviewer for different scientific journals. He has taken part in more than 20 R+D projects, is the author of 2 patents, more than 25 international book chapters and 110 articles in indexed journals. He has been awarded different research prizes in his career, highlighting the "Manuel Losada Villasante" award on circular economy. His main research activities have been focused on the development of products with tailored microstructure and functionality (e.g. complex interfacial fluid-fluid layers, protein-based emulsions, dispersions and gels, protein-polysaccharide matrices, scaffolds for tissue engineering). Particular emphasis has been given to the relationships between material processing, rheology and microstructure and their implications in their potential food applications. We appreciate Prof. Romero for his participation and support.

We sincerely welcome Prof. Dr. Frederic J Tessier, from University of Lille, France, to join the Editorial Board of Recent Progress in Nutrition. Prof. Tessier received his Ph.D in analytical chemistry from the Institut National Agronomique de Paris in 1997. His doctoral research was in the area of the Maillard reaction and glycation. Following his Ph.D., Prof. Tessier accepted a postdoctoral position at Case Western Reserve University, and a few years later a position at the California Institute of Technology. In both American institutes, his research focused on the discovery of new glycation products. After holding two other positions in the pharmaceutical industry, Prof. Tessier took up an academic position in 2003 as Associate Professor in Analytical Chemistry and Nutrition, at the Institut UniLaSalle (France). In 2015 he was appointed Professor at Lille University where he remains. In 2017 he created the Francophone Maillard Reaction Society (FMaRS) with colleagues from the University of Reims and UniLaSalle. Since 2018 he is the president elect of the International Maillard Reaction Society (IMARS). The main goal of his current research is understanding how dietary glycation products affect the chemical safety and nutritional quality of heat-treated food, and how human health and longevity is affected by chronic exposure to these products.  We appreciate Prof. Tessier for his participation and support.

We sincerely welcome Dr. Mirian Pateiro from Centro Tecnolóxico da Carne de Galicia, Spain, to join the Editorial Board of Recent Progress in Nutrition. She obtained the Ph.D. degree in Food Science and Technology in the University of Vigo in 2010. She has been developing her research activity since nine years ago in the Centro Tecnolóxico da Carne de Galicia. Her scientific production includes one hundred thirty scientific research papers in well-recognized peer-reviewed international journals (SCI) in the Food Science and Technology area, most of them in the first quartile (number of publications in Q1 is higher than 50), and 80 communications to national and international meetings, congresses and symposiums. Her h-index is 30 with a number of cites of 2345 in Scopus. She has participated in more than 25 projects as research collaborator. She is editing three books, and she has contributed with sixteen chapters of books. We appreciate Dr. Pateiro for her participation and support.

We sincerely welcome Prof. Dr. Jennifer Keogh from University of South Australia, Australia, to to lead the journal Recent Progress in Nutrition as the Editor-in-Chief. Dr Keogh was awarded a Doctor of Philosophy (Ph.D.) from the University of Adelaide Australia for a thesis entitled “Nutrition and Vascular Health”. She holds a Master of Science (MSc) degree from the University of Melbourne, Australia for a thesis entitled Bone Mass and Body Composition in Adults: Effects of Liver Transplantation. Dr Keogh is Associate Professor of Dietetics and Nutrition at the University of South Australia (2010). She qualified as a dietitian from the College of Technology Dublin which is now the Technological University Dublin where she holds the title of Adjunct Professor. Dr Keogh was awarded a Fellowship of the South Australian Cardiovascular Research Development Program funded by the Heart Foundation and the Government of South Australia, March 2013 - March 2016. She also received The Commonwealth Scientific and Industrial Research Organisation’s Medal for Research Excellence in 2005. She is a member of the University of South Australia’s Alliance for Research in Exercise, Nutrition and Activity Research Centre. Dr Keogh had a career in clinical dietetics and held leadership positions at the Hammersmith and Queen Charlotte’s Special Health Authority in London, St. James Hospital London, the Royal Hobart Hospital, Tasmania, Australia and Ballarat Health Services, Victoria, Australia. She has a substantial scientific output with 150 peer reviewed publications to date, an h-index of 44 and 5934 citations (Scopus 2021). We appreciate Prof. Keogh for her participation and support.