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.
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“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.
