Issue 1, 2023
From the journal:

Sustainable Food Technology

Welcome to the inaugural issue of Sustainable Food Technology

Jorge Barros Velazquez ORCID logo *a  and  Anna Rulka ORCID logo b  

* Corresponding authors

a Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Spain
E-mail: jorge.barros@usc.es

b Royal Society of Chemistry, UK

Abstract

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Graphical abstract: Welcome to the inaugural issue of Sustainable Food Technology

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Article information

DOI
https://doi.org/10.1039/D2FB90001G
Article type
Editorial
First published
16 Jan 2023
This article is Open Access
Creative Commons BY license

Sustainable Food Technol., 2023,1, 7-8

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Welcome to the inaugural issue of Sustainable Food Technology

J. Barros Velazquez and A. Rulka, Sustainable Food Technol., 2023, 1, 7 DOI: 10.1039/D2FB90001G

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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