Foods 2022, 11(3), 478; https://doi.org/10.3390/foods11030478 - 6 Feb 2022
Best Paper Award
Dear Colleagues,
We are pleased to announce the winners of the Foods 2021 Best Paper Award. All papers published in 2021 in Foods were considered for the award. After a thorough evaluation of the originality and significance of the papers, citations, and downloads, four winners were selected.
Two Reviews:
Functionality of Food Components and Emerging Technologies
By Charis M. Galanakis
Foods 2021, 10(1), 128; doi:10.3390/foods10010128
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
By Konstantina Kyriakopoulou, Julia K. Keppler and Atze Jan van der Goot
Foods 2021, 10(3), 600; doi:10.3390/foods10030600
Two Articles:
Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains
By Adnan Iftekhar and Xiaohui Cui
Foods 2021, 10(6), 1289; doi:10.3390/foods10061289
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration
By Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang and Seon-Tea Joo
Foods 2021, 10(3), 560; doi:10.3390/foods10030560
Prizes:
– Two review article awards: each will receive CHF 800 and a chance to publish a free paper in Foods in 2023;
– Two research article awards: each will receive CHF 800 and a chance to publish a free paper in Foods in 2023;
– Each winner will also receive an electronic certificate.
Please join us in congratulating the winners of the Foods 2021 Best Paper Award. We would also like to take this opportunity to thank all of our authors for your continued support of Foods.
Kind regards,
Foods Editorial Office
Foods 2021 Best Paper Award
Eligibility and Requirements
– All papers published in Foods will be eligible (Both regular and Special Issue submissions).
Past Winners
Year:
Winner
3D Printing of Textured Soft Hybrid Meat Analogues
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties
Foods 2022, 11(2), 156; https://doi.org/10.3390/foods11020156 - 8 Jan 2022
Winner
Functionality of Food Components and Emerging Technologies
Foods 2021, 10(1), 128; https://doi.org/10.3390/foods10010128 - 8 Jan 2021
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Foods 2021, 10(3), 600; https://doi.org/10.3390/foods10030600 - 12 Mar 2021
Award Committee
Prof. Dr. Arun Bhunia
Chairman
Purdue University
Winner
Claudia Ruiz-Capillas
Department of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, Spain
Hua-Bin Li
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
Przemysław Kowalczewski
Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
Award Committee
Prof. Christopher J. Smith
Chairman
n/a
