Journal
Discover Chemistry
Discover Chemistry is an open access journal publishing research from all areas of chemical science including interdisciplinary topics.
In response to the growing global demand for sustainable food systems, this topical collection seeks contributions that explore innovative chemical approaches to alternative proteins and green food processing. The focus is on addressing the pressing need for environmentally friendly, resource-efficient, and nutritionally balanced food solutions. This collection aims to bring together cutting-edge research that highlights the role of food chemistry in driving sustainable innovations. By contributing, authors will have the opportunity to present their findings to a global audience seeking solutions to reduce the environmental impact of food production while maintaining high nutritional and sensory standards.
Key Areas of Interest May Include:
• Alternative Proteins: Research on plant-based, cultured meat, insect, and algae-derived proteins, exploring their chemical structure, functionality, and potential to replace traditional animal proteins. Studies can address protein extraction methods, functionalization, and improvement of sensory and nutritional properties.
• Green Processing Technologies: Investigation into eco-friendly, energy-efficient food processing techniques such as enzyme-assisted extraction, cold plasma, and supercritical fluids. Contributions are welcome that demonstrate how these green technologies preserve food quality, enhance nutrient retention, and reduce environmental impact.
• Sustainability of Food Ingredients: Chemical analysis of novel and traditional food ingredients from a sustainability perspective. This includes examining their environmental footprint, scalability, and long-term potential to contribute to a circular economy in food production.
• Reduction of Food Waste and By-Product Utilization: Research focused on converting food waste into value-added ingredients through chemical processes, and maximizing the use of agricultural by-products for food and non-food applications.
Keywords: Alternative proteins, plant-based foods, cultured meat, green processing technologies, protein functionality, food sustainability, novel food ingredients, nutrient retention, food waste valorization
This Collection supports and amplifies research related to SDG 12.
Submit your manuscript to this collection through the participating journal.
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Sawinder Kaur
Prof. Sawinder Kaur, PhD, Associate Dean, Department of Food Technology and Nutrition, Lovely Professional University, India. Prof. Kaur's expertise lies in Food Engineering, Waste Valorization, and Health Foods. She has over 100 peer-reviewed publications and has co-edited 2 books published by Springer and CRC Press, respectively. She has filed over 20 Indian patents and participated in numerous workshops and seminars. In 2023, she taught in Lithuania through the ERASMUS+ project. She serves as the President of the Association of Food Scientists and Technologists of India-Jalandhar Chapter and is a Life Member of the Indian Science Congress -
Vikas Nanda
Prof. Vikas Nanda, PhD, Sant Longowal Institute of Engineering and Technology, India. Prof. Nanda has over 25 years of academic and research experience in developing nutritional products with higher antioxidant content from honey. His work includes analyzing honey for sugar, volatile components, flavonoids, amino acids, enzymatic activity, and minerals, using advanced analytical tools to detect adulteration. He is the Chairman of a committee under the Ministry of Skill Development and Entrepreneurship, and a Master Trainer for Minor Forest Products under the Prime Minister's Micro Food Processing Enterprises program.
