Welcome to the latest Sustainable Food Technology newsletter! We’re pleased round-up of the latest journal news, as well as information on our themed collections and upcoming events.
Get future updates directly to your inbox with our email alerts. Sign up here.
Latest news
We are pleased to announce the winners of the Outstanding Early Career Research Award 2025 from Sustainable Food Technology: Luke Wayne Browning, Huafu Wang, James Ward Taylor, Pete Wilde, Marc Rodriguez-Garcia, Lynette Anne Makins Holland and Tuomas P. J. Knowles for their paper “Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins.”
Read the winners’ paper here, and find out more about the team and their work on our blog post.
We’re also delighted to share that Sustainable Food Technology’s 2025 Journal Impact Factor has risen to 9.0! The journal remains in Quartile 1 for “Food Science & Technology”. Our thanks to all of our authors for contributing their high-quality work, and to our editors and reviewers for their professional and prompt handling of these manuscripts. We’d particularly like to highlight our Outstanding Reviewers for 2025 who can be found in
Our Deputy Editor Dr Alexander Whiteside visited China in early June, and with Content Development Editor Dr Hongwan Liu visited researchers at a number of important research institutes. We’d like to thank their hosts in particular for their hospitality and insights. We look forward to building on these connections with deeper collaboration in the future.
Clockwise from top left: Prof. Xiaoli Liu hosted an RSC presentation, group discussion and tour at Jiangsu Academy of Agricultural Sciences. Prof. Xin Rui, Editorial Board Member, hosted an RSC presentation and a group discussion at Nanjing Agricultural University. Prof. Tian Ding, Advisory Board Member, hosted an Academic Salon and group discussion at the Zhejiang University Innovation Center of Yangtze River Delta, and provided a tour of its facilities including the Future Foods Laboratory. Prof. Yu Xiao provided an insightful discussion and tour of the research facilities at Hunan Agricultural University.
Dr Whiteside’s visit ended with the 25th IAPRI World Packaging Conference, hosted by Hunan University of Technology in Zhuzhou. Food packaging and packaging sustainability were key themes at this event, which offered an opportunity to deepen the journal’s connections with and understanding of this community. Dr Whiteside shares his thanks to the organisers, host institution and fellow delegates for their warm welcome, and we look forward to the 2027 conference in Linköping, Sweden.
This year’s Editorial Board Meeting for Sustainable Food Technology was held at Burlington House in London, and brought together the Board and the staff from the Editorial Office to discuss the journal’s progress through the previous year and strategy in to 2027.
We’re pleased to welcome Prof. Fereidoon Shahidi to the Sustainable Food Technology Advisory Board. Prof. Shahidi is a University Research Professor and Distinguished Scholar in the Department of Human Biosciences (formerly Biochemistry) at Memorial University of Newfoundland, Canada. He has authored over 1,000 peer-reviewed publications as research papers and book chapters, 80 books, and 12 patents. His research interests include nutraceuticals and functional foods with emphasis on lipids, proteins, polyphenols, natural antioxidants and oxidation control. Sustainable and full use of the harvest and valorization of processing by-products constitutes an integral part of his research.
He has received numerous awards from different societies, including the American Chemical Society (ACS), American Oil Chemists’ Society (AOCS), Institute of Food Technologists (IFT), the Canadian Institute of Food Science and Technology (CIFST), and three lifetime achievement awards from IFT, IUFoST and ISNFF. He is a past chair of the Scientific Council of the International Union of Food Science and Technology (IUFoST) and now the President of its Academy. He serves as the editor-in-chief (EiC) and editorial board member of several journals.
Shahidi is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF), and the Founding EiC of the Journal of Functional Foods. He was a principal founder of the Nutraceutical and Functional Food Division of IFT. He has trained over 200 graduate students, highly qualified personnel, visiting professors, scholars, and PDFs, now his colleagues in over a dozen countries.
Research Spotlight
“Development and application of Opuntia ficus-indica mucilage films incorporated with zinc oxide nanoparticles for active packaging of cherry tomatoes”, Fawole et al., Sustainable Food Technol., 2026, DOI: 10.1039/d6fb00067c
“Repurposing grape pomace as a functional ingredient: in-depth analytical characterization and in vitro bioaccessibility evaluation of the phenolic fraction”, Ianni et al., Sustainable Food Technol. (2026), DOI: 10.1039/d5fb00944h
Themed Collections
Our themed collection on “Advances in Nature-Inspired Nanotechnologies for a Safer and Sustainable Food Future” is still open for submissions! Guest edited by Editorial Board Member Professor Adriano Brandelli, along with Professor Mustafa Akbulut and Dr Miguel Ângelo Cerqueira, this collection aims to promote sustainable advances in food-based nanotechnology. Find out more and contribute your work by the 28th July 2026.
Events
Prof. Xin Rui, Associate Editor, gave an invited talk and introduction to Sustainable Food Technology at the 2026 International Symposium on Plant-Based Foods in July.
Sustainable Food Technology was delighted to sponsor two poster prizes at the recent Shelf Life International Meeting 2026, which was held in Santiago de Compostela, Spain. Congratulations to the winners Andrea Pulvirenti and Amparo Chiralt. We would also like to thank our Editor-in-Chief, Professor Jorge Barros-Velázquez for presenting the awards on behalf of the journal. You can find out more about what happened at this event through their website.
Sustainable Food Technology is supporting the upcoming XII International Forum on Industrial Bioprocesses, taking place at the University of Minho, Portugal, from the 9th – 12th September 2026. This is sure to be an excellent event, and you can register your interest and find out more on their website.
One of our Assistant Editors, Dr Michael Whitelaw, will also be attending the upcoming RETASTE 2026 meeting in Rethymno, Greece, from the 16th – 18th September 2026. If you are interested in connecting with Michael during this event, please do feel free to reach out.
Follow our channels below to keep up to date on the events we’re supporting in 2026.
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. Sustainable Food Technology has received a 2025 Impact Factor of 9.0, and provides a first decision on articles sent to peer review in an average of 42 days.
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.
Stay Connected
Follow us on LinkedIn and Bluesky for new articles and the latest news from Sustainable Food Technology and related journals at the Royal Society of Chemistry.
