Sustainable Food Technology Blog

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.

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:

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.

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!

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!