The Riddet Institute is a Centre of Research Excellence (CoRE) focusing on advanced food research, hosted by Massey University in Palmerston North.
Sustainable Food Proteins is an open access journal, published by Wiley in the United States.
An explosion in interest in alternate food proteins has led to the launch of the new journal, dedicated to publishing high-quality, peer-reviewed articles detailing original research, reviews and opinion pieces.
The editor-in-chief role recognises Distinguished Professor Singh as a pre-eminent food scientist with outstanding scientific achievements, leadership and contributions to the wider scientific community.
He has published more than 400 academic journal articles, sits on the editorial boards of 12 food journals, has served on multiple national and international committees and has been active in food strategy development and implementation for many years.
Along with co-inventing more than 20 patents and commercial innovations, Distinguished Professor Singh has mentored many postgraduate students and researchers and received more than $100 million in research funding from commercial and government entities.
He is internationally recognised for his contribution to food science, and has received numerous awards, including New Zealand’s highest honour, the Prime Minister’s Science Prize.
Distinguished Professor Singh says Sustainable Food Proteins aims to support research and development into sustainable protein foods to counteract anticipated unattainable demands on global food supplies in the future. The journal is now open for submissions.
During the inaugural period for Sustainable Food Proteins, the journal is waiving article processing charges on all accepted papers.
Distinguished Prof Singh says the journal welcomes papers on any topic related to sustainable food proteins.
