Special Issue: Call for Papers

https://onlinelibrary.wiley.com/journal/17454514/homepage/special-issue-call-for-papers

Special Issue on Food Ingredients from Sustainable Sources

The Sustainable Development Goals (SDGs) are urgently calling for action by every sector all over the world. There are goals that directly relate to foods (for example Goal No. 2: Zero Hunger and No.12: Responsible Consumption and Production), however, some other goals can be achieved as a result of aforementioned goals such as good health and well-being, climate action, and life on land.

To align to the goals, the food industry can contribute in many ways, from improving production efficiency and sustainability, to developing new products from sustainable resources. Currently, the development of food ingredients obtained from sustainable sources is on the rise. An emerging research in the field of food is exploring sources of food ingredients which meet the needs of the people, profit and planet.

This special issue will focus on food ingredients (peptide, protein, carbohydrate, fat, oil, phenolic, flavor, pigment, etc.) obtained from sustainable sources including food waste, single cell source, plant-based materials, and other related sources. Emphasis will be on biochemistry of the foods or products. Manuscripts that focus strictly on chemical composition will not be accepted for peer review. Manuscripts reporting mechanism of action of foods or food components will be given priority for peer review and publication.

Journal of Food Biochemistry welcomes submissions of original and high-quality works on production, characterization and applications of food ingredients derived from sustainable sources. The topics about food ingredients from sustainable sources include but not limited to:

     • food by-products or wastes
     • plant-based source
     • insect-based source
     • single cell source
     • aquatic source


Reviews which are well summarized with far-sighted prospects are also welcomed.

Keywords: Food ingredient, functionality, bioactive, recovery, valorization, sustainable source, food waste, by-products, single cell source, plant, microalgae, yeast, fungi, circular economy

The deadline for submission will be June 15, 2022


Guest Editors:
Dr Xing Chen
Jiangnan University, China
Email: xingchen@jiangnan.edu.cn 

Dr Inthawoot Suppavorasatit
Chulalongkorn University, Thailand
Email: Inthawoot.s@chula.ac.th 

Dr Foo Su Chern
Monash University Malaysia, Malaysia
Email: foo.suchern@monash.edu 

Dr Haibo Zhang
Angel Yeast Co., Ltd., China
Email: zhanghb@angelyeast.com