Rockville, MD (July 20, 2023) – Xingen Lei, PhD, professor of molecular nutrition and associate dean of research and innovation at Cornell University’s College of Agriculture and Life Sciences, has been named the next editor-in-chief of The Journal of Nutrition, effective January 1, 2024. Established in 1928, The Journal of Nutrition is the oldest journal devoted to publishing influential original research, reviews, and perspectives of molecular, cellular, animal, human, and population nutrition and mechanisms.
Dr. Lei has published extensively in The Journal of Nutrition and has served more than 20 years on its editorial board, including 15 years as an associate editor. Dr. Lei’s research covers basic and translational aspects of nutritional genomics of antioxidant nutrients in metabolism, health, and disease, as well as novel hydrolytic enzymes and alternative proteins for sustainable food production and combating climate change. He has been an active global leader in promoting micronutrient research and practice, including biofortification of staple crops with micronutrients.
Dr. Lei succeeds Teresa Davis, PhD, who completes her 10-year term on December 31, 2023. During her tenure, Dr. Davis has worked tirelessly to preserve the journal’s reputation as one of the highest-quality resources for rigorous, reproducible research for nutrition scientists worldwide. She has helped implement a statistical review board, broadened the journal’s footprint to address emerging science, and strengthened the journal’s peer review process while maintaining high levels of author satisfaction.
“The Journal of Nutrition is a flagship publication in the world of nutrition and has had 11 nutrition legends as editor-in-chief during its 95-year history,” said Dr. Lei. “I am thrilled and humbled to follow in their footsteps and to maintain it as a premier journal for every nutritionist in the U.S. and around the world. We will embrace the fast-growing science and innovation in the nexus between nutrition and the transformation of global food systems, as well as nutrition and One Health, the microbiome, precision nutrition, and digital and information sciences in a changing climate and world.”
“I am delighted to welcome Dr. Lei as the next editor-in-chief of The Journal of Nutrition,” said Martha Belury, PhD, RDN, president of the American Society for Nutrition. “Over the past decade, the field of nutrition has evolved into a truly interdisciplinary science with broad connections across the spectrum of sciences. Dr. Lei’s vision to focus on these connections, along with his experience and leadership in the broad field of nutrition will help to continue to propel the journal during this exciting time.”
Benjamin Z. Houlton, PhD, the Ronald P. Lynch Dean of Cornell’s College of Agriculture and Life Sciences, said: “We are proud to have Xingen become the second faculty member from Cornell to serve as editor-in-chief of The Journal of Nutrition, and we welcome the journal, after 50 years, back to campus, where we are striving to innovate the global food system to ensure food, nutrition, health, and environmental security and equity for everyone.”
About the American Society for Nutrition
The American Society for Nutrition (ASN) is the preeminent professional organization for scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance the science, education, and practice of nutrition, reaching more than 55 million people annually. ASN publishes four peer-reviewed journals and provides education and professional development opportunities year-round. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals. Visit us at nutrition.org.
About The Journal of Nutrition, an Official Journal of the American Society for Nutrition
The Journal of Nutrition has a prestigious history as the oldest journal devoted to nutrition research. The journal publishes original research, reviews, perspectives, and other content related to human, animal, population, cellular, and molecular nutrition. Historical features on prominent scientists are included. As the field has evolved, the journal has broadened connections with related fields of study including the microbiome, bioinformatics, neurobiology, genomics, and global public health. Access the journal at JN.nutrition.org and follow on Twitter @jnutritionorg#JNutr.
