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Future foods, flavors and ingredients

Guest Editors

Tonna Ashim Anyasi, PhD University of Greenwich, UK
Pothiyappan Karthik, MTech, PhD (Engg), Karpagam Academy of Higher Education (Deemed to be University), India
Massoud Kaykhaii, PhD, University of Tasmania, Australia
Supradip Saha, PhD, FRSC, ICAR-Indian Agricultural Research Institute, India

BMC Chemistry called for submissions to our Collection on Future foods, flavors, and ingredients. Food chemistry remains a rapidly evolving field, shaped by technological breakthroughs, shifting consumer preferences, and the growing imperative for sustainability. This Collection showcased research that addresses the challenges and opportunities in developing sustainable and enjoyable nutrition for the future, emphasizing novel foods, flavor enhancement, and integrating innovative ingredients into the food supply chain.

Meet the Guest Editors

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Tonna Ashim Anyasi, PhD, University of Greenwich, UK

Dr Tonna is a Senior Lecturer at the Food and Markets Department, Natural Resources Institute, University of Greenwich, UK. His research interests include plant bioactives, alternative proteins, postharvest technology, and innovative sustainable food processing techniques. Dr Tonna lectures postgraduate modules in Food Innovation and undergraduate modules in Food Science and Nutrition at the University of Greenwich.

Pothiyappan Karthik, MTech, PhD (Engg), Academy of Higher Education (Deemed to be University), India

Dr Pothiyappan Karthik is an Associate Professor & Head at the Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore, Tamil Nadu, India. His expertise is in the areas of food process engineering, food nanotechnology, encapsulation of bioactive, food colloids, nutraceutical and functional foods, biopolymers, and agro-waste management. He has authored more than 50 publications. He is also recognized as an academic editor in many international journals. He served as an organizing secretary at various national and international conferences.

Massoud Kaykhaii, PhD, University of Tasmania, Australia

Dr Massoud Kaykhaii worked at the University of Sistan and Baluchestan, Zahedan (Iran) as a professor of analytical chemistry for 32 years. His research work is focused on modern sample preparation techniques. He has published 170 research articles, presented at ca. 150 seminars and conferences, authored three books, and wrote 24 national standards. He is a member of the editorial advisory board of many scientific journals. After two years of research at Politechnika Gdańska, Poland, he is currently a senior researcher at the University of Tasmania (Australia), doing research on modern microextraction techniques.

Supradip Saha, PhD, FRSC, ICAR-Indian Agricultural Research Institute, India

New Content ItemSupradip Saha received his PhD degree in Agricultural Chemicals from ICAR-Indian Agricultural Research Institute, New Delhi, India. Dr Saha has more than 20 years of research experience working in the field of nutraceuticals and natural product chemistry. His experience includes the production of nutraceuticals from fruits and vegetables. He is a Fellow of the Royal Society of Chemistry. He has published more than 150 publications in various reputed journals. His research outcome accomplished more than 6000 citations with an h-index of 41. He is currently a principal scientist at the Indian Agricultural Research Institute in New Delhi, India. 

About the Collection

BMC Chemistry invited submissions to contribute to our Collection focusing on Future foods, flavors, and ingredients. 

Food chemistry remains a rapidly evolving field, shaped by technological breakthroughs, shifting consumer preferences, and the growing imperative for sustainability. This Collection showcased research that addresses the challenges and opportunities in developing sustainable and enjoyable nutrition for the future, emphasizing novel foods, flavor enhancement, and integrating innovative ingredients into the food supply chain.

Potential topics of interest included, but were not limited to:

  • Innovations in novel foods and technologies: exploration of emerging food sources, alternative proteins, and novel processing techniques.
  • Advancements in flavor chemistry and sensory perception: research on flavor science and aroma compounds.
  • Sustainability in ingredients and circular food systems: strategies for incorporating sustainable and eco-friendly ingredients into food production.
  • Plant-based and alternative ingredients: investigations into plant-based alternatives, meat analogs, and non-traditional protein sources.
  • Innovations in food preservation: technologies and methods for extending shelf life, reducing food waste, and maintaining nutritional quality.

We invited the submission of original chemistry-focused research articles, reviews, and methodological papers that contribute to advancing knowledge in these areas. 

Image credit: beysim / Stock.adobe.com

  1. Shilajit, a natural substance used in traditional and modern medicine, has gained prominence as a vital component in dietary supplements. Concerns regarding its use in complementary medicine have arisen due to...

    Authors: Elham Kamgar, Joanna Zembrzuska, Wlodzimierz Zembrzuski and Massoud Kaykhaii
    Citation: BMC Chemistry 2025 19:20
    Content type: Research Published on:

Submission Guidelines

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This Collection welcomes submission of original Research Articles. Should you wish to submit a different article type, please read our submission guidelines to confirm that type is accepted by the journal. Articles for this Collection should be submitted via our submission system, Snapp. During the submission process you will be asked whether you are submitting to a Collection, please select Future foods, flavors and ingredients from the dropdown menu.

Articles will undergo the journal’s standard peer-review process and are subject to all of the journal’s standard policies. Articles will be added to the Collection as they are published.

The Editors have no competing interests with the submissions which they handle through the peer review process. The peer review of any submissions for which the Editors have competing interests is handled by another Editorial Board Member who has no competing interests.