With the world population quickly approaching 8 billion, there is a critical need to feed the human population more efficiently, especially where protein sources are concerned. Additionally, controlling the environmental impacts of the entire food production system will play a crucial role in the health of theplanet. This seismic shift has led to more and more food and feed companies entering the alternative protein space and caused the amount of protein research to balloon.
Recognizing this vital development, AOCS established a taskforce of protein experts to lead the establishment of an international, peer-reviewed scientific journal to serve as the home of cutting-edge protein research and support the goal of sustainably feeding the world.
The Sustainable Food Proteins (SFP) scope will cover all aspects of sustainably produced food proteins, including processing and extraction technologies, food structures and digestion, sensory, and nutritional and health impacts.
Harjinder Singh, distinguished professor and director of the Riddet Institute Center for Research Excellence at Massey University, will serve as the inaugural editor-in-chief of SFP. Singh is a world-renowned food scientist, honored for his outstanding scientific achievements, academic leadership, and contributions to the wider scientific community. He currently sits on the editorial boards of 12 food journals and has served on several national and international committees, playing a significant role in food strategy development and implementation.
SFP is now accepting submissions and aims to publish high-quality, peer-reviewed original research articles, reviews, and opinion pieces dedicated to the advancement of science towards more sustainably derived protein foods.
Open access article publishing charges (APC) are FREE for a limited time. Interested parties are encouraged to submit their research.Click here to read the original press release.