Author Archive

Professor Benu Adhikari joins the Editorial Board!

Welcome to Sustainable Food Technology!

We are delighted to welcome Prof Benu Adhikari, RMIT University, Australia, as a new member of our Editorial Board of Sustainable Food Technology.


Professor Adhikari’s education and professional career have always centered around various aspects of food. He obtained his Bachelor’s (Jiangnan University, China) and Master’s (AIT, Thailand) degrees in Food Engineering and Ph.D. in Chemical Engineering with a Food Engineering focus (UQ, Australia). He worked briefly as a Research Engineer at Ecoles Des Mines (Albi, France) and as a Visiting Lecturer at Ngee Ann Polytechnic (Singapore). He was the recipient of the Australian Research Council’s prestigious fellowships. He has taught and researched at multiple universities in Australia. Currently, he is working as a research-teaching professor at RMIT University. His research has a strong focus on material science, engineering, and processing aspects of food including food proteins, food packaging, food powders, and new food ingredients. His publications cover the process-composition-structure-function aspect of food. (To date) he has published 373 refereed journal papers and 15 book chapters. His publications have attracted >19,000 citations (Google Scholar), and his current H-index is 78. Professor Adhikari also serves on the Editorial Boards of multiple journals of Food Science/Eng discipline. Prof Adhikari has a strong track record in supervising and mentoring Ph.D. scholars and postdoctoral fellows.

Read some of Benu’s recent papers below:

Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization

X Liu, F Xue, B Adhikari
Future Foods 7, 100210 2023

Preparation and properties of citric acid-crosslinked chitosan salt microspheres through radio frequency assisted method

L Zhang, M Zhang, B Adhikari, L Zhang
Food Hydrocolloids 139, 108538 2023

Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

Z Zhang, G Holden, B Wang, B Adhikari
Food Chemistry 406, 134931


Please join us in welcoming Professor Adhikari to Sustainable Food Technology!

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




Meet our new Advisory Board members

We are delighted to introduce to Dr Federico Pallotino and Professor Bhesh Bhandari.


The Sustainable Food Technology Advisory Board is made up of outstanding researchers focused on cutting-edge strategies for food production, contributing to the journal as reviewers and writers, providing strategic feedback, and acting as community advocates. Learn more about our entire Editorial and Advisory Boards on our website and get to know Dr. Pallotino and Prof Bhandari below!


Meet our new Advisory Board members:


Picture of Professor Bhesh Bhandari

Prof. Bhandari is a Professor at the University of Queensland, Australia. His research focuses on food materials science/engineering, including microencapsulation of food ingredients, glass transition-related issues in food processing, and 3D printing of food materials. Professor Bhandari is a Fellow of the International Academy of Food Science and Technology (IAFoST), the Australian Institute of Food Science and Technology (AIFST), and the Nepal Food Scientists and Technologists Association (NEFOSTA). Prof Bhandari has authored over 500 papers, including nine co-edited books and forty book chapters (H-index of 97-Google Scholar).
Prof Bhandari is on the top 1% of highly cited researchers listed by Web of Science for the last four years and has been listed as a lead food scientist in Australia.
Prof. Bhandari is the Editor-in-Chief of Future Foods and Editor of the Journal of Food Engineering.




Dr. Pallotino has been a permanent researcher since 2017 and a Senior researcher at the same institution since 2021.
He is the winner and co-author of the Award for Best Research Published by CREA Staff in 2011. In 2010 he was awarded with the Young Researchers Award at the III National Conference of the Italian Society of Sensory Sciences in Naples. He has collaborated with many other journals and governmental projects.
His research regards applications of digital engineering technologies and numerical methodologies in biosystems, agri-food, and agro-industrial (ICT, imaging, RFiD, spectrometry, proximal sensing, thermography, inferential or predictive multivariate modeling, electronics, and open-source software). It is also about digital and precision agriculture applications. In addition, he works on sensors for pre- and post-harvesting products characterization and rapid and non-destructive techniques for the analysis and certification of aspects of a product.


Please join us in welcoming all of our new Advisory Board members to Sustainable Food Technology!

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


Min Zhang joins the Advisory Board

Welcome to Sustainable Food Technology!

We are delighted to introduce Prof Min Zhang from Jiangnan University, China as a new member of our Advisory Board!

Prof Min Zhang is a senior professor in Jiangnan University and currently the director of the International Joint Laboratory(Jiangsu Province) in the field of intelligent processing and quality monitoring of fresh foods. He has been engaged in the research and teaching of fresh food processing and preservation for over 25 years, and supervised more than 200 PhD/Master students & post doctors from 1997. In recent years, his special attention has been paid to the Emerging & Novel Food Technologies including Food Additive Manufacturing. The new technologies / products developed by his group jointly with food leading companies have been authorized by more than 230 invention patents in China and over 10 developed countries. He authored more than 650 papers in international peer-review journals as corresponding author, and was selected into the list of “Chinese Highly Cited Scholars” by Elsiver (2014-now) and the list of “Highly Cited Scientists” by Clarivate (2021-2022). His research achievements in food research won several important awards including the China National Scientific and Technological Progress Award in 2012, Arun S Mujumdar Medal in 2015, and the commemorative medal for the 70th anniversary of the founding of the People’s Republic of China in 2019.



Please join us in welcoming Prof Zhang to Sustainable Food Technology!