We’re excited to announce that Prof. Xin Rui, a leading expert in food science and technology, has joined Sustainable Food Technology as an Associate Editor.
Prof. Rui is a Full Professor at Nanjing Agricultural University in China, where she leads research in plant-derived proteins and food fermentation. Her academic journey began with a bachelor’s and master’s degree in food science from China Agricultural University, followed by a PhD in bioresource engineering from McGill University.
Her research interests focus on:
- Developing hypo-allergic foods from plant-derived proteins
- Improving the techno-functional properties of plant proteins
- Creating plant-based fermented foods
- Exploring alternative sources of protein for a sustainable food future
Prof. Rui has led several key projects, including three National Natural Science Foundation of China projects, and has published over 120 peer-reviewed papers. Her experience in food science extends beyond her own lab, having also served as a guest editor for multiple journals in the field.
We are confident that her expertise will help shape the future of sustainable food science, and we’re thrilled to have her on the editorial board.
Join us on LinkedIn to welcome Prof. Rui aboard!
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