Sustainable Food Technology Blog

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.