Paul Finglas, as Editor-in-Chief of Food Chemistry talks about Food Chemistry: X, which is a new open access mirror journal in Food Science at Elsevier. Food Chemistry and Food Chemistry: X have the same scope, the same editorial board and the same quality. Food Chemistry: X offers authors who want to publish in a gold open access journal the opportunity to make their work immediately, permanently, and freely accessible. Find out more on the journal homepage
Food Chemistry: X
![Food Chemistry: X](https://fnnbri.quadram.ac.uk/wp-content/uploads/2019/08/51623593_2307618896126209_8527631345432657920_o-1-1000x640.jpg)