Sustainable Food Technology Blog

Join our first issue webinar – 28 February, 2pm UK time

Watch the recording on our YouTube channel here.

Our upcoming webinar is your chance to hear about the first issue of Sustainable Food Technology. Whether you’re curious about the research contained in our first issue, or are looking for the right place to publish your own discoveries, join us on 28 February to hear from the authors and editorial board members.

See interviews with the authors, including Professor Umezuruike Linus Opara, Dr Mahendran Radhakrishnan and Jessica Westlake.

Hear the editorial board present their highlights from the first issue:

Jorge Barros Velázquez, Editor-in-Chief	Rekha S. Singhal, Associate Editor	Qin Wang, Associate Editor	Paula Bourke, Editorial Board Member

You can read the first issue now for free here and read our blog post about it here!

All papers published in Sustainable Food Technology will forever be free to read. We are waiving article processing charges until mid-2025, so it is currently free for authors to publish in the journal.

Submit your manuscript to Sustainable Food Technology here!

Open. Impactful. Multidisciplinary: our first issue is available to explore

Where can we find the solutions to produce food more sustainably? Handpicked by our editors, discover the first issue of Sustainable Food Technology, showcasing high-quality sustainable research on food engineering and technologies. Read here now.

Issue 1 includes:

Editorial: Welcome to the inaugural issue of Sustainable Food Technology
Jorge Barros Velazquez and Anna Rulka
Sustain. Food. Technol., 2023, 1, 7-8, DOI: 10.1039/D2FB90001G

Review: Plasma processing: a sustainable technology in agri-food processing
Anbarasan Rajan, Bhavadharini Boopathy, Mahendran Radhakrishnan, Lakshminarayana Rao, Oliver K Schlüter and Brijesh K Tiwari
Sustain. Food. Technol., 2023, 1, 9-49, DOI: 10.1039/D2FB00014H

Review: 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: 10.1039/D2FB00004K

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process
Ana Paula Picolo, Itamar Luís Gonçalves, Everson Adelmo Pasquali, Albanin Aparecida Mielniczki-Pereira and Alice Teresa Valduga
Sustain. Food. Technol., 2023, 1, 73-78, DOI: 10.1039/D2FB00003B

Determination of moisture loss of pomegranate cultivars under cold and shelf storage conditions and control strategies
Robert Lufu, Alemayehu Ambaw and Umezuruike Linus Opara
Sustain. Food. Technol., 2023, 1, 79-91, DOI: 10.1039/D2FB00017B

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: 10.1039/D2FB00027J

A sustainable viscosity-sensitive isoliquiritigenin-based molecular sensor for liquid food safety inspection
Lingfeng Xu, Minqing Kang, Fangzhi Xiong, Yanrong Huang and Xiuguang Yi
Sustain. Food. Technol., 2023, 1, 100-106, DOI: 10.1039/D2FB00013J

Utilization of quince (Cydonia oblonga) seeds for production of mucilage: functional, thermal and rheological characterization
Sabreena Yousuf and Shrikant S Maktedar
Sustain. Food. Technol., 2023, 1, 107-115, DOI: 10.1039/D2FB00010E

Analysis of environmental sustainability of Cameroon tea production: an LCA study
Rufis Fregue Tiegam Tagne, Amos Ncube, Junie Albine Kenfack Atangana, Donald Raoul Tchuifon Tchuifon, Francois Rene Ateba and Ivane Christelle Azambou
Sustain. Food. Technol., 2023, 1, 116-125, DOI: 10.1039/D2FB00005A

Designing an energy efficient, economically feasible, and environmentally robust integrated farming system model for sustainable food production in the Indian Himalayas
Subhash Babu, Anup Das, Raghavendra Singh, K P Mohapatra, Sanjeev Kumar, Sanjay Singh Rathore, Sanjay K Yadav, Poonam Yadav, M A Ansari, A S Panwar, Owais Ali Wani, Mahak Singh, N Ravishankar, Jayanta Layek, Puran Chandra and Vinod K Singh
Sustain. Food. Technol., 2023, 1, 126-142, DOI: 10.1039/D2FB00016D

Maximise the visibility of your research by publishing gold open access

All papers published in Sustainable Food Technology will forever be free to read. We are waiving article processing charges until mid-2025, so it is currently free for authors to publish in the journal.

Submit your manuscript to Sustainable Food Technology here!

We are delighted to announce and introduce our new Advisory Board members for the Royal Society of Chemistry journal, Sustainable Food Technology, a new open access journal publishing high-quality sustainable research on food engineering and technologies.

Meet our new Advisory Board members and learn about some of their research interests below:

Olga Martín-Belloso	Maria Angela A Meireles	Andreas Schieber
University of Lleida, Catalonia, Spain	Universidade Estadual de Campinas, Brazil	University of Bonn, Institute of Nutritional and Food Sciences, Germany
Food engineering, food preservation, emerging technologies	Bioactive compound extraction	Side stream valorization, natural food ingredients, food quality and authenticity
Marco Poiana	Victor Rodov	Benu Adhikari
Agriculture Department, Mediterranean University of Reggio Calabria, Italy	Agricultural Research Organization – The Volcani Institute, Israel	PhD, Professor, School of Science, RMIT University, Australia
Food by-product valorization	Postharvest physiology and technology of fresh produce	Food engineering, microencapsulation
Sakamon Devahastin	Hao Feng	Joe P. Kerry
King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand	Blue Cross Blue Shield Endowed Professor, Professor of Food and Bioprocess Engineering North Carolina A&T State University, USA	School of Food and Nutritional Sciences University College Cork, Ireland
Novel food processing technologies	Novel technologies in food processing	Smart, Sustainable, Food, Packaging, Technologies
Solange I. Mussatto	Indrawati Oey	Umezuruike Linus Opara
Technical University of Denmark, Denmark	University of Otago, New Zealand	Stellenbosch University, South Africa
Biomass conversion; Sustainable bioprocesses & bioproducts	Novel technologies in food processing	Postharvest technologies for maintaining food quality
Juming Tang	Cristóbal N. Aguilar	Tian Ding
Regents Professor of Washington State University, Member of US National Academy of Engineering	Universidad Autónoma de Coahuila, Mexico School of Chemistry. Food Research Department. Research Group of Bioprocesses and Bioproducts	Zhejiang University, China
Food Engineering, Food Safety Technologies, Food Processing	Bioproducts & bioprocessing	Nonthermal processing technology, foodborne pathogens, microbiological risk assessment
Anet Režek Jambrak	Long Yu	Paula Teixeira
Faculty of Food Technology and Biotechnology of the University of Zagreb, Croatia	South China University of Technology, Institute of Chemistry, Henan Academy of Sciences, China	Universidade Católica Portuguesa, Portugal
Nonthermal processing, advanced thermal processing, sustainability	Active/edible food packaging	Biopreservation & food safety

Maria G. Corradini	Paula Bourke
University of Guelph, Canada	University College Dublin, Ireland
Novel techniques for improving food safety, quality & sustainability	Sustainable food processing

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 all of our new Advisory Board members to Sustainable Food Technology.

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.

We are delighted to welcome Professor Jorge Barros Velázquez, University of Santiago de Compostela, Spain, as the inaugural Editor-in-Chief of Sustainable Food Technology a new open access journal publishing sustainable approaches to food processing and engineering.

“We need to find the solutions to our biggest challenges in food production and processing. Sustainable Food Technology acts as a forum for scientists worldwide who wish to produce better, safer foods that respect our environment. I am more than delighted to be part of this exciting project.”

Learn more about our new Editor-In-Chief

Since 2007, Jorge Barros Velázquez has been a professor of food technology at the University of Santiago de Compostela, Department of Analytical Chemistry, Nutrition and Food Science. Jorge obtained his PhD in food microbiology in 1992. His post-doc experience includes the National Food Biotechnology Centre (Cork, Ireland) and the Institute for Marine Research (Vigo, Spain). Since 1992, Jorge has been involved in the direction of more than 30 scientific projects on food microbiology, food technology and food safety – and has participated in another 15 projects.

Jorge’s research interests include the development of novel preservation tools for seafood and other animal foods, such as the use of lactic acid bacteria and their bacteriocins, natural organic acids, essential oils, algae extracts or seafood wastes, as well as active food packaging strategies.

Find out more about Professor Barros Velázquez on our Sustainable Food Technology webpage.

Read Foodomics, a book edited by Jorge, here:

Foodomics: Omic Strategies and Applications in Food Science

Editor: Jorge Barros Velázquez, Royal Society of Chemistry, 2021.

Sustainable Food Technology will open for submissions in August 2022 so make sure to sign up to receive the latest updates.

Please join us in welcoming Professor Barros Velázquez to Sustainable Food Technology.

Committed to sustainability, created for you.

The Royal Society of Chemistry is committed to supporting the chemical science community in solving global sustainability challenges. As a signatory of the UN’s Sustainable Development Goals (SDG) Publishers Compact, we are dedicated to helping achieve the UN’s SDG goals by 2023 as well as helping you and your discoveries make the world a better place. Therefore, as part of our ongoing commitment to addressing global challenges, we are announcing three new Gold Open Access journals, each with a sustainability focus.

EES Catalysis publishes high quality research on energy and environmental catalysis, and delivers the same impact and influence that researchers associate with our Energy & Environmental Science brand. As a multidisciplinary platform, it will cover catalysis across chemistry, materials science, engineering and beyond. Find out more and sign up to e-Alerts here.

RSC Sustainability welcomes research from all subject areas that are dedicated to solving sustainability challenges for a better, greener future. It also complements the Royal Society of Chemistry’s premier sustainability journal, Green Chemistry. Find out more and sign up to e-Alerts here.

Sustainable Food Technology, a companion journal to Food & Function, publishes high quality sustainable research on food engineering and technologies. Key topics include food preservation methods, shelf life and the creation of greener packaging. Find out more and sign up to e-Alerts here.

Dr Emma Wilson, Royal Society of Chemistry Director of Publishing, said: “While the scale and seriousness of these many sustainability challenges is undoubtedly urgent, we know that scientists from around the globe are already working on innovative, ground-breaking solutions, working together and sharing ideas. I’m enthusiastic about our Royal Society of Chemistry journals taking this important step to enable them to further their work.”

Professor Tom Welton, President of the Royal Society of Chemistry, said: “As a global society we are facing urgent and pressing challenges, from rising sea levels to impacts on food production. There is increasing pressure on scarce resources such as the precious elements required for medicine, technology, and sustainable energy, and we’re facing unprecedented levels of pollution in the natural environment and in our air. That’s why I’m proud that the Royal Society of Chemistry is leading the way by expanding their sustainability journals portfolio with these three new journals – providing a home for even more cutting-edge research to help tackle the urgent issues facing us all.”

All three new journals will be Gold Open Access from launch, offering readers no barriers to reading the published work, ensuring research can reach a global readership. Additionally, all article processing charges (APCs) are waived until-2025. All journals will open for submissions in summer 2022.