Welcome to the first Sustainable Food Technology newsletter of 2026! We’re pleased to share a recap of the most important developments in 2025. We wish all of our readers, editors, reviewers and authors a successful year ahead. Get future updates directly to your inbox with our email alerts. Sign up here.
Latest News
We are very excited to announce that the 2026 #RSCPoster Conference will be taking place for 24 hours starting 3rd March 2026, 12:00 UTC.
The #RSCPoster conference is an annual event that has become a staple on many scientific community calendars. Held entirely online on LinkedIn over 24 hours, the unique format removes the environmental and financial costs of attending a traditional conference, and helps scientific researchers share their work and network across disciplines, wherever they are in the world. Find out more and join in: https://rsc.li/poster
2025 in Review
Sustainable Food Technology received its first Web of Science impact factor of 5.3, placing it in the top quartile for “Food Science & Technology”. We are grateful to our authors for contributing their high-quality work to the journal, as Sustainable Food Technology marks this latest stage in its development. We also thank our editors and reviewers for their professional and insightful handling of these manuscripts, reviewing papers to their first decision in an average of 48 days.
Yu-Hsuan How, Emily Min-Yan Lim, Ianne Kong, Phei-Er Kee, and Liew-Phing Pui received the Outstanding Early Career Researcher Award 2024 award for their paper “Development of carboxymethyl cellulose–chitosan based antibacterial films incorporating a Persicaria minor Huds. essential oil nanoemulsion”. Find out more about the team and their manuscript on our blog post.
Sustainable Food Technology now applies Article Processing Charges to manuscripts submitted after 1 November 2025. Publishing open access with RSC journals unlocks the full potential of your research – bringing increased visibility, wider readership and higher citation potential to your work. As a not-for-profit organisation serving the chemical sciences community, we ensure that our article processing charge (APC) remains the most competitive of major publishers. More details can be found here and the APC for Sustainable Food Technology is £2100. You can also use our journal finder tool to check if your institution currently has an agreement with the RSC that may entitle you to a discount of the APC.
Prof. Xin Rui of Nanjing Agricultural University in China joined Sustainable Food Technology in 2025 as an Associate Editor. A leading expert in food science and technology, Prof. Rui is a Full Professor at Nanjing Agricultural University in China, where she leads research in plant-derived proteins and food fermentation.
Sustainable Food Technology hosted a half-day symposium at the ACS Fall 2025 meeting in Washington DC, chaired by our Editorial Board Member Prof. Qin Wang. The journal’s editors also met with the community at the EFFoST International Conference, Future Foods Congress, and Green Food Tech.
Submit your work to Sustainable Food Technology
Find out more about Sustainable Food Technology on our webpage, where you can also find our author guidelines.
Publishing open access with RSC journals unlocks the full potential of your research – bringing increased visibility, wider readership and higher citation potential to your work. As a not-for-profit organisation serving the chemical sciences community, we ensure that our article processing charge (APC) remains the most competitive of major publishers. More details can be found here and the APC for Sustainable Food Technology is £2200. You can also use our journal finder tool to check if your institution currently has an agreement with the RSC that may entitle you to a discount of the APC.
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