Sustainable Food Technology

Sustainable Food Technology is a gold open access journal published by the Royal Society of Chemistry, launched in 2023 to publish integrated food engineering and technology research that advances sustainable food production, and it carries a 2025 Journal Impact Factor of 9.0《可持续食品技术》（Sustainable Food Technology）是由英国皇家化学会（Royal Society of Chemistry）出版的金色开放获取期刊，2023 年创刊，发表推动食品可持续生产的食品工程与技术集成研究，2025 年影响因子为 9.0。

Scope

• The journal is a gold open access forum for innovative strategies that produce safe, high-quality food in environmentally sustainable ways该刊是金色开放获取平台，聚焦以环境可持续方式生产安全、优质食品的创新策略。
• It is multidisciplinary, publishing research across chemistry, physics, engineering, biotechnology, and environmental and materials science该刊为多学科期刊，发表横跨化学、物理、工程、生物技术以及环境与材料科学的研究。
• Topics include novel and sustainable food resources and food ingredients, and food fortification主题包括新型可持续食品资源与食品配料，以及食品强化。
• It covers food production systems requiring less energy and water, and nanotechnology and biosensors in food processing, packaging and safety其涵盖更省能源与水的食品生产系统，以及食品加工、包装与安全中的纳米技术与生物传感器。
• Further topics are data harmonisation, digitalisation and artificial intelligence in food production and control, and omics-based food traceability tools其余主题有食品生产与控制中的数据整合、数字化与人工智能，以及基于组学的食品溯源工具。
• It welcomes biotechnology, bioengineering and cellular agriculture, and emerging preservation and processing techniques including non-thermal methods该刊欢迎生物技术、生物工程与细胞农业，以及包括非热方法在内的新兴保藏与加工技术。
• Green active and intelligent packaging, circular economy approaches and valorisation of by-products, and life-cycle analysis and sustainability metrics are also in scope绿色活性与智能包装、循环经济方法及副产物增值，以及生命周期评价与可持续性指标也在其范围内。
• Every manuscript must address environmental, economic or health challenges and demonstrate significant novelty所有稿件均须针对环境、经济或健康挑战，并体现显著的创新性。

History

• The journal was launched in 2023, with its inaugural issue published early that year, and it opened for submissions in August 2022该刊 2023 年创刊，创刊号于当年年初出版，并自 2022 年 8 月起开放投稿。^[1]
• It is published by the Royal Society of Chemistry and was created as a companion to the journal Food and Function该刊由英国皇家化学会出版，作为《食品与功能》（Food & Function）的姊妹刊创办。
• It is gold open access, and article processing charges were waived until mid-2025该刊为金色开放获取，文章处理费在 2025 年年中前予以免除。
• From 1 July 2025 an article processing charge applies, at a full price of GBP 2,100, with authors choosing a CC BY or CC BY-NC license自 2025 年 7 月 1 日起收取文章处理费，全价为 2100 英镑，作者可选择（CC BY）或（CC BY-NC）许可。
• Its first Web of Science Journal Impact Factor was 5.3, and the 2025 Journal Impact Factor rose to 9.0其首个（Web of Science）影响因子为 5.3，2025 年影响因子升至 9.0。
• It is published bimonthly, with six issues a year, and is indexed in DOAJ and Scopus该刊按双月刊出版，每年 6 期，并被（DOAJ）与（Scopus）收录。

Editors

• Jorge Barros Velazquez of the University of Santiago de Compostela in Spain is the editor-in-chief主编（Jorge Barros Velazquez）任职于西班牙的（University of Santiago de Compostela）。
• Associate editors are Benu Adhikari at RMIT University, Adriano Brandelli at the Federal University of Rio Grande do Sul, Xin Rui at Nanjing Agricultural University, Rekha S. Singhal at the Institute of Chemical Technology and Qin Wang at the University of Maryland副编辑包括（RMIT University）的（Benu Adhikari）、（Federal University of Rio Grande do Sul）的（Adriano Brandelli）、南京农业大学的（Xin Rui）、（Institute of Chemical Technology）的（Rekha S. Singhal）与（University of Maryland）的（Qin Wang）。
• Paula Bourke of University College Dublin serves as an editorial board member编委会成员（Paula Bourke）任职于（University College Dublin）。
• An advisory board of about thirty members is drawn from academia and industry across Europe, Asia, the Americas and Africa顾问委员会约三十名成员，来自欧洲、亚洲、美洲与非洲的学术界与工业界。
• The journal operates a single-anonymised peer review model requiring at least two reviewer reports, and it offers transparent peer review该刊采用单匿名同行评审模式，至少需要两份评审意见，并提供透明的同行评审选项。
• It publishes Communications, Full papers, Reviews and Comments该刊发表快报（Communications）、全文（Full papers）、综述（Reviews）与评论（Comments）。