Sustainable Food Technology Blog

We are delighted to welcome Professor Rekha S. Singhal, Institute of Chemical Technology, India, as an Associate Editor for Sustainable Food Technology, a new open access journal publishing high-quality sustainable research on food engineering and technologies.

Learn more about our new Associate Editor

Professor Singhal is a full professor at the Institute of Chemical Technology, Mumbai. She received her bachelor’s, master’s and doctoral degrees in Food Technology in 1984, 1986, and 1990, respectively. She has more than 30 years of experience in teaching and research in broad areas of food science and technology (carbohydrate chemistry and technology, microencapsulation, food product development), bioprocess technology (fermentation and downstream processing of enzymes, polysaccharides, therapeutic compounds and nutraceuticals), Indian traditional foods, and supercritical carbon dioxide extraction of biomolecules of food and nutraceutical interest.

Find out more about Professor Singhal on our webpage.

Read some of her recent RSC papers below:

Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability

Kapil Rai, Narayansing Chhanwal, Nirali N. Shah, and Rekha S. Singhal

Food Funct., 2021, 12, 7964-7974

A green process for the production of butanol from butyraldehyde using alcohol dehydrogenase: process details

Swati B. Jadhav, Shirish Harde, Sandip B. Bankar, Tom Granström, Heikki Ojamo, Rekha S. Singhal, and Shrikant A. Survase

RSC Adv., 2014, 4, 14597-14602

Sustainable Food Technology is open for submissions. Find out more on the journal webpage, sign up for email alerts or submit your manuscript now.

Please join us in welcoming Professor Singhal to Sustainable Food Technology.

We are delighted to welcome Professor Qin Wang, University of Maryland, USA, as an Associate Editor for Sustainable Food Technology, a new open access journal publishing high-quality sustainable research on food engineering and technologies.

Learn more about our new Associate Editor

Dr. Qin Wang is a Professor in the Department of Nutrition and Food Science at the University of Maryland (UMD). Dr. Wang joined the UMD in 2008 after she completed a 3-year post-doctoral study at the University of Illinois at Urbana-Champaign, where she got her Ph.D. degree in Food Science in 2004.

Her key research efforts have been applied in three directions: food nanotechnology, food protein modification, and safety and quality improvement of food products. Specifically, Dr. Wang’s research group uses food chemistry, food biophysics, material science and nanotechnology approaches to investigate structure-function relationships of food proteins and polysaccharides with the ultimate goal of improving food safety and quality. Various nanostructures, including nanoparticles, nanoemulsions and nanolaminates have been made with applications including nutraceutical encapsulation and targeted delivery, antimicrobial packaging materials, food pathogen detection, and edible coatings. Dr. Wang has published more than 120 peer-reviewed journal papers and edited one book titled: Nanotechnology Research Methods for Foods and Bioproducts.

Read some of her recent papers below:

Isolation, identification and characterization of taste peptides from fermented broad bean paste

Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, Jie Zhao, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang and Hongbin Lin

Food Funct., 2022, 13, 8730-8740

Beta-lactoglobulin-based encapsulating systems as emerging bioavailability enhancers for nutraceuticals: a review

Zi Teng, Ruoyang Xu and Qin Wang

RSC Adv., 2015, 5, 35138-35154

Sustainable Food Technology is open for submissions. Find out more on the journal webpage, sign up for email alerts or submit your manuscript now.

Please join us in welcoming Professor Wang to Sustainable Food Technology.