Sustainable Food Technology Blog

We are proud to announce the recipients of the Outstanding Early Career Researcher Award 2024 from  Sustainable Food Technology for their work Development of carboxymethyl cellulose–chitosan based antibacterial films incorporating a Persicaria minor Huds. essential oil nanoemulsion.

In their award-winning study, the team developed a bioactive food packaging material made from carboxymethyl cellulose (CMC) and chitosan (CS), infused with nanoemulsions of Persicaria minor essential oil. Compared to coarse emulsions, the nanoemulsion offered enhanced droplet stability, stronger antibacterial properties, and better physical performance when incorporated into biopolymer films.

At a 12% v/v concentration, the film showed optimal characteristics: low moisture content, improved flexibility, high antioxidant activity, and strong antibacterial effects against E. coli and B. subtilis. These findings present a promising, sustainable alternative to plastic packaging, capable of reducing foodborne pathogens while aligning with global sustainability goals.

About the research team:

• Liew-Phing Pui brings 17+ years of experience in functional foods and edible packaging, with over 100 peer-reviewed articles and leadership in research and professional societies.
• Yu-Hsuan How specializes in probiotic food microorganisms and edible film development, with 40 published articles to date.
• Emily Min-Yan Lim focuses on sustainable food tech and biopolymer-based antibacterial films.
• Ianne Kong works on food innovation and essential oil applications for packaging.
• Phei-Er Kee has expertise in fermentation tech and sustainable waste management, with over 50 publications.

In their words, the research group shares:

“We are truly honoured to receive the 2024 Outstanding Early Career Research Award from Sustainable Food Technology. This recognition reflects the collective efforts of our entire team, and we sincerely thank our co-authors for their dedication, effort and teamwork, which were essential to achieving this milestone. This award inspires us to continue pursuing innovative approaches to sustainable food packaging and technology.”

🔗Read the winners’ paper here!

Join us on LinkedIn to celebrate our winners!

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

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!

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

We are thrilled to announce the launch of our prestigious Outstanding Early Career Research Award, aimed at recognising and celebrating outstanding contributions to Sustainable Food Technology. This initiative seeks to honour the dedication, innovation, and impactful research of promising early career researchers.

Rice bran, a commonly disregarded byproduct of rice processing, takes centre stage in the research led by Ali Ubeyitogullari, Sumanjot Kaur, and Jingyi Chen. Their study, Formation of nanoporous aerogels from defatted rice bran via supercritical carbon dioxide drying, explores the untapped potential of defatted rice bran, demonstrating how it can be upcycled to create food-grade starch and protein-based nanoporous aerogels using a green approach based on supercritical carbon dioxide technology.

These aerogels, characterized for their properties, possess a three-dimensional interconnected open porous structure, making them ideal for delivering bioactive compounds. By adding value to defatted rice bran, the team not only enhances the sustainability of rice production but also opens avenues for innovative applications in food technology.

Meet the team

Dr Ali Ubeyitogullari: A food engineer with a PhD in food science & technology, Dr Ubeyitogullari is currently an Assistant Professor at the University of Arkansas Division of Agriculture. Leading the Food Engineering for Health Lab, his research focuses on leveraging sustainable food processing technologies to enhance human health and wellness.

Dr Sumanjot Kaur: With a background in food technology, Sumanjot Kaur is a PhD student at the University of Arkansas. Her work spans generating health-promoting bioactive compounds and nanoporous materials from rice processing byproducts to enhancing the quality of soybean-based ingredients, contributing to sustainable food systems.

Dr Jingyi Chen: Dr Chen’s journey from chemistry to biochemistry led her to become a Professor at the University of Arkansas. Her research delves into designing functional nanomaterials for energy conversion and human-health related applications, striving for efficient and sustainable material usage.

In response to winning the Outstanding Early Career Researcher Award, the team expressed gratitude for the recognition and emphasized their commitment to innovation. “We are honoured to receive the award,” they remarked, “and appreciate the Sustainable Food Technology team for recognizing the impact of our work. Their acknowledgement fuels our passion to continue innovating and making a positive difference.”

Head over to LinkedIn and join us to congratulate Dr Ali Ubeyitogullari, Sumanjot Kaur, and Dr Jingyi Chen!

Olga Martín-Belloso, Advisory Board member for Sustainable Food Technology, was honoured with the Lifetime Achievement Award at the European Federation of Food Science and Technology (EFFoST) Annual Conference last week in Valencia. Professor Martín-Belloso is a Food Technology professor at the Universitat de Lleida (UdL) and the Principal Investigator of Agrotecnio’s Novel Technologies for Food Processing research group.

Every year, the EFFoST hosts an international conference that brings together academics, engineers, policymakers, professionals, and students from a variety of food-related sectors. The University of Valencia and the Institute of Agrochemistry and Food Technology (IATA-CSIC) hosted this year’s event. The 2023 conference was the 37th edition and focused on Sustainable Food and Industry 4.0: Towards the 2030 Agenda.

During the EFFoST 2023 closing ceremony, Olga Martín-Belloso received the Lifetime Achievement Award in recognition of her remarkable leadership, vision, and pioneering work in research on the development of safe and healthy new food products using new methodologies. This distinguished award is granted to those whose lifetime work has significantly contributed to the advancement of European food science and technology skills.

Join us to congratulate Prof. Olga Martín- Belloso!

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

DECHEMA promotes scientific and technical exchange among experts from different disciplines, organizations and generations.

DECHEMA-Haus, Frankfurt am Main, 30. November 2023

Join us in Frankfurt to explore the present and future landscape of food and nutrition. Discover the current innovations in food and what exciting developments the future holds. Delve into the realms of possibility and discern what might still be considered utopian.

Immerse yourself in a gathering where experts from both science and industry will enlighten you on the current state of food biotechnology and emerging trends. Visionaries from start-ups and established players in food tech will share their perspectives on the future of nutrition, engaging in critical scientific discussions.

Join the info day, thoughtfully organized by DECHEMA’s food biotechnology division, covering compelling topics like cultured meat production, precision fermentation, single-cell protein, and the underlying technologies. Explore the enduring significance of traditional techniques such as fermentation using microorganisms and enzymatic processing, aimed at enhancing taste, digestibility, and the techno-functional properties of food proteins.

Envision the future of diets and food production. Witness the ongoing major transformations and grasp the opportunities arising for food security, a balanced, health-promoting diet, and the mitigation of climate change. Recognize modern food biotechnology as a catalyst for sustainable food production. The Food Proteins from Biotechnology info day aspires to be a platform fostering discussion and exchange among science, industry, and society.

The PROGRAMME is available online, and you have the chance to actively participate in the info day by submitting your last-minute poster. Seize this opportunity to contribute to the dialogue shaping the future of food.

Congratulations to Bhesh Bhandari and Olga Martín-Belloso on their lifetime achievement awards!

We are very proud to announce that two of the Advisory Board Members for Sustainable Food Technology, Bhesh Bhandari and Olga Martín-Belloso, were presented with lifetime achievement awards from the International Association of Engineering and Food (IAEF) at this year’s ICEF14 conference in Nantes. The pictures contain (from left to right): Professor Alain Le-Bail, Professor Gustavo Barbosa-Cánovas, Professor Olga Martín-Belloso/Professor Bhesh Bhandari, Professor Petros Taoukis.

We’re excited to welcome these two incredible minds who have joined Sustainable Food Technology Advisory Board!

Dr. Manjusri Misra and Prof. Dr. Elena Ibañez bring with them a wealth of knowledge and expertise in their respective fields, and we can’t wait for their insights to enrich our publications.

Dr. Manjusri Misra is a true trailblazer in the field of Sustainable Biocomposites. As a professor and Tier 1 Canada Research Chair at the University of Guelph, she has dedicated her career to the development of advanced polymeric materials from sustainable resources. Dr. Misra’s passion lies in creating solutions that reduce landfilling, ocean pollution, and greenhouse gas emissions – all in support of the Circular Economy.

With an impressive list of achievements, Dr. Misra has authored over 800 publications, including an astounding 450 peer-reviewed journal papers, 30 book chapters, and 55 patents. Her contributions as an editor to several books on biocomposites and nano materials have had a significant impact on the field.

Not only is she an esteemed academic, but she’s also been recognized by prestigious societies such as the Royal Society of Chemistry (UK), the American Institute of Chemical Engineers (AIChE), and the Society of Plastic Engineers (SPE). Awards such as the Andrew Chase Forest Products Division Award from AIChE and the Lifetime Achievement Award from the BioEnvironmental Polymer Society (BEPS) underscore her exceptional achievements.

In 2020, Dr. Misra was named one of Canada’s Most Powerful Women, winning the Top 100 Award in the Manulife Science and Technology category from the Women Executive Network. It’s clear that her dedication to sustainable materials and environmental stewardship is making a real impact in the world.

Prof. Dr. Elena Ibañez, hailing from the Institute of Food Science Research (CIAL) in Madrid, Spain, brings her expertise in Analytical Chemistry and green extraction processes to our advisory board. Her research revolves around isolating and analyzing bioactive compounds from natural sources, including food and agricultural by-products, plants, and algae.

With an impressive academic background that includes a PhD in Analytical Chemistry from UAM, Spain, and postdoctoral training at Brigham Young University and the University of California at Davis, Prof. Dr. Ibañez is a true global scholar.

She’s been involved in an impressive 52 research projects, leading 15 of them, including two EU projects. Her work has received accolades, and she has been named one of the “50 Top Women in Analytical Chemistry” and one of the “10 Top 10s in Analytical Chemistry” by the Analytical Scientist.

Not content with merely conducting groundbreaking research, Prof. Dr. Ibañez is also an accomplished editor for prestigious journals like the Journal of Supercritical Fluids, TrAC-Trends in Analytical Chemistry, Frontiers in Nutrition (Nutrition and Food Science Technology), and Exploration of Foods and Foodomics.

Her contributions to education and mentorship are equally commendable, having supervised numerous PhD theses and guided many students and postdocs throughout their careers.

We couldn’t be more thrilled to welcome these two remarkable individuals to our magazine’s advisory board. Their expertise and passion will undoubtedly shape the direction of our publication, empowering us to bring you even more cutting-edge insights and ideas.

Stay tuned for the valuable contributions of Dr. Manjusri Misra and Prof. Dr. Elena Ibañez as we continue to explore and celebrate the latest advancements in sustainable materials and analytical chemistry. Together, we’ll build a better future for our planet!

Biodegradable Biopolymers for Active Packaging

Biodegradable biopolymers for active packaging: demand, development and directions
Jessica R. Westlake, Martine W. Tran, Yunhong Jiang, Xinyu Zhang, Andrew D. Burrows and Ming Xie
Sustain. Food. Technol., 2023,1, 50-72 DOI: D2FB00004K

Meet the authors

Jess carried out her Undergraduate degree at the University of Bath, where she obtained a first-class master’s degree in Chemistry. During her undergraduate degree, she also carried out a year-long placement at a contract research organisation in Oxford. During this placement, she worked to synthesise therapeutic medicinal compounds. She is now highly motivated by the field of sustainable materials research, and enjoys working on materials that can have clear translational impacts on society. Her PhD research focuses on the formation of biodegradable active packaging materials with controlled release properties, under the supervision of Dr Ming Xie and Professor Andrew Burrows (Department of Chemistry). These materials are designed as alternatives to conventional plastics for food packaging applications, in order to reduce plastic waste. Active packaging functions to reduce food waste by prolonging the shelf-life of food via the release of antimicrobial and antioxidant compounds or the sequestration of degradation-enhancing gases.

Dr Ming Xie is a Lecturer (Assistant Professor) of Chemical and Environmental Engineering at University of Bath. His research focuses on membrane-based technologies at the food-water-energy nexus. Dr Xie was the recipient of the Australia Chueng Kong Endeavour Award in 2018. Dr Xie has published more than 50 peer-reviewed articles in leading journals, such as Nature Communication, Environmental Science and Technology, and Water Research. His research attracted research funding from Australia Research Council, Engineering and Physical Sciences Research Council, Royal Society of Chemistry, Royal Society, and Leverhulme Trust. Dr Xie has advised 5 PhD students and 2 postdoctoral researchers, many of whom hold leading positions in academia and industry.

Interlinking Food Consumption, Greenhouse Gas Emissions, and Developmental Parameters in Turkey

The greenhouse gas emissions from food consumption in Turkey: a regional analysis with developmental parameters

Hatice Merve Bayram and Arda Ozturkcan

Sustain. Food. Technol., 2023,1, 92-99 DOI D2FB00027J

Meet the authors

Assistant Professor Hatice Merve BAYRAM is a dietitian and currently works at the Department of Nutrition and Dietetics, Faculty of Health Sciences at Istanbul Gelisim University in Turkey. She has been doing research on clinical nutrition for adults and the elderly, food science, phytochemistry, and functional foods as well as sustainable diets. She describes the most exciting thing about her work as doing research about undiscovered issues. She thinks that Sustainable Food Technology is exciting due to its scope and key topics. Her wisdom for early career scientists is that the most important thing is to be loving to research.

Associate Professor Arda OZTURKCAN, an Organic Chemist, has been doing research on organic chemistry, green chemistry, sonochemistry, organic synthesis of biologically active compounds and toxicology. He is working in Department of Nutrition and Dietetics, Faculty of Health Sciences at Istanbul Gelisim University in Turkey, and is also Vice Dean of Faculty of Health Sciences. He is most excited about doing research on different issues and describes Sustainable Food Technology as exciting for the key topics. He thinks the most important thing is to be excited and interested in doing research which is his wisdom for early career scientists.