Recently, associate professor Baojun Xu from FST as a corresponding author published one review paper titled ” An insight into anti-inflammatory effects of fungal beta-glucans” in Trends in Food Science & Technology. This journal is an official journal of the International Union of Food Science and Technology (IUFoST), and the European Federation of Food Science and Technology (EFFoST). It is belongs to famous Elsevier Group. It is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. The Thomson Reuters Impact Factor of this journal is 4.651 (2013). This journal ranks 4 in the 123 international journals in the area of food science and technology. This review discussed in vitro studies, animal studies and human studies on anti-inflammation effects of fungal β-glucans as well as the structure- antiinflammatory activity relationships. It is very useful for food scientists to study the anti-inflammation effects of β-glucans. The first author of the article, associate research fellow Bin Du, is a PhD student from UIC-HKBU JIRS. This project is jointly supported by Natural Science Foundation of Guangdong Province, China (Project Code: S2012010008961), and an internal grant (Project Code: UIC201329) from Beijing Normal University-Hong Kong Baptist University United International College, China.

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