Highlighting the role of food science to meet the UN Sustainable Development Goals

Special Collections
14 July 2023
14 July 2023

The Institute of Food Technologists (IFT) has a vision for a world where science and innovation are universally accepted as essential to a safe, nutritious, and sustainable food supply for everyone. As part of IFT’s mission to connect global food system communities to promote and advance the science of food and its application, our editors have curated a collection of recent sustainability-focused articles from IFT’s journals to highlight the role of food science in helping meet the UN Sustainable Development Goals.

Export Citation(s)

GENERAL SUSTAINABILITY ISSUES

Sustainable food cold chain logistics: From microenvironmental monitoring to global impact

Qian Chen,  Jianping Qian,  Han Yang,  Wenbin Wu, 
Open Access

Sustainability issues along the coffee chain: From the field to the cup

Juliana A. Barreto Peixoto,  Joana F. Silva,  M. Beatriz P. P. Oliveira,  Rita C. Alves, 

Recent advances in shelf life prediction models for monitoring food quality

Fangchao Cui,  Shiwei Zheng,  Dangfeng Wang,  Xiqian Tan,  Qiuying Li,  Jianrong Li,  Tingting Li, 

VALORIZATION OF FOOD WASTE FOR PACKAGING

Open Access

Functional bioplastics from food residual: Potentiality and safety issues

Elisa Boccalon,  Giuliana Gorrasi, 

Biopolymers as green-based food packaging materials: A focus on modified and unmodified starch-based films

Julia Rabelo Vaz Matheus,  Raul Remor Dalsasso,  Evertan Antonio Rebelatto,  Kátia Suzana Andrade,  Lidiane Maria de Andrade,  Cristiano José de Andrade,  Alcilene Rodrigues Monteiro,  Ana Elizabeth Cavalcante Fai, 
Open Access

Sustainable edible packaging systems based on active compounds from food processing byproducts: A review

Imen Hamed,  Anita Nordeng Jakobsen,  Jørgen Lerfall, 
Open Access

Advances in green solvents for production of polysaccharide-based packaging films: Insights of ionic liquids and deep eutectic solvents

Jiahao Yu,  Xuwei Liu,  Shanlin Xu,  Ping Shao,  Jiandong Li,  Zhirong Chen,  Xuanpeng Wang,  Yang Lin,  Catherine M. G. C. Renard, 
Open Access

Biodegradable active materials containing phenolic acids for food packaging applications

Ramón Ordoñez,  Lorena Atarés,  Amparo Chiralt, 

VALORIZATION OF FOOD WASTE FOR NOVEL INGREDIENTS

Free to Read

A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods

Roberto Castro-Muñoz,  Elsa Díaz-Montes,  Emilia Gontarek-Castro,  Grzegorz Boczkaj,  Charis M. Galanakis, 

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review

Goly Fayaz,  Yasamin Soleimanian,  Mmadi Mhamadi,  Sylvie L. Turgeon,  Seddik Khalloufi, 
Open Access

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review

Ilaria Benucci,  Claudio Lombardelli,  Caterina Mazzocchi,  Marco Esti, 

Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate

Nilesh Prakash Nirmal,  Chalat Santivarangkna,  Mithun Singh Rajput,  Soottawat Benjakul,  Sajid Maqsood, 

ANIMAL & INSECT PROTEINS

Exploring the prospects of the fifth quarter in the 21st century

Philip O. Soladoye,  Manuel Juárez,  Mario Estévez,  Yu Fu,  Carlos Álvarez, 

Termites as human foods—A comprehensive review

Shahida Anusha Siddiqui,  Ito Fernando,  Yuniar Rizky Saraswati,  Teguh Rahayu,  Iskandar Azmy Harahap,  Qifa Yao,  Andrey Nagdalian,  Andrey Blinov,  Mohd Asif Shah, 

PLANT FOODS

Open Access

The effect of aquaponics on tomato (Solanum lycopersicum) sensory, quality, and safety outcomes

Brittany Kralik,  Natalie Nieschwitz,  Kevin Neves,  Nicholas Zeedyk,  Hans Wildschutte,  Jonathan Kershaw, 

Vegetable fermentations brined with low salt for reclaiming food waste

Connor Little,  Viviana Cruz-Martínez,  Datricia Pearl St. Fort,  Christian Pagán-Medina,  Clinton A. Page,  Yobet Perez-Perez,  Michael E. Taveirne,  Alice M. Lee,  Nancy Arroyo-González,  Cariluz Santiago-Ortiz,  Ilenys M. Pérez-Díaz, 

Plant leaf proteins for food applications: Opportunities and challenges

A. A. Anoop,  Prasanth K. S. Pillai,  Michael Nickerson,  K. V. Ragavan,