Author Archive

Meet the winners of the Sustainable Food Technology Outstanding Early Career Researcher Award 2023

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 Awarded Lifetime Achievement at EFFoST 2023

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 webpagesign up for email alerts or submit your manuscript now.

Infoday Food Proteins from Biotechnology

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.

Elena Ibañez & Manjusri Misra join the Advisory Board of Sustainable Food Technology

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!


Please join us in welcoming Dr. Manjusri Misra and Prof. Dr. Elena Ibañez 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.




Professor Rafael Auras joins the Advisory Board

Welcome Rafael Auras to Sustainable Food Technology!

We are delighted to welcome Prof Rafael Auras, Amcor Endowed Chair in Packaging Sustainability in the School of Packaging, USA, as a new Advisory Board member for Sustainable Food Technology.


Rafael Auras, advisory board member

Rafael Auras is a professor and the Amcor Endowed Chair in Packaging Sustainability at the School of Packaging at Michigan State University. He leads a research group of graduate and undergraduate students interested in mass transfer in polymers, biodegradable polymers, life cycle assessment, and the development of packaging systems for meeting the United Nations’ Sustainable Development Goals (UN-SDGs). He has conducted research projects for Fortune 500 companies and government-sponsored research projects. He is a regular speaker at national and international conferences. He has co-authored more than 200 publications.


Please join us in welcoming Professor Auras 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.




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!