Future of Sustainable Supply Chains Examined in Journal of Food Science’s Aquatic Foods Special Issue

CHICAGO – December 3, 2025 – IFT’s Journal of Food Science (JFS) a highly respected peer-reviewed journal featuring the latest scientific food research, is proud to announce the release of its Special Issue on Health, Safety, and Sustainability of Aquatic Foods. The free-to-read issue, developed by IFT’s Aquatic Food Products Division, shares a series of critical reviews and explores the multifaceted aspects of aquatic food and their role in a sustainable future.

The special issue addresses topics ranging from production, processing, safety, nutrition, shelf life, and emerging technologies while also addressing key concerns in the aquatic food industry, such as monitoring for environmental toxins, pathogens, and ensuring product authentication and labeling integrity. The issue also highlights innovations in processing methods as well as the efficient utilization of processing byproducts to minimize environmental impact and add value to the processing chain.

“With the continuous increase in global population, aquatic foods – including fish, shellfish, seaweed, and microalgae – have become vital sources of nutrition. These foods offer high-quality proteins, essential omega-3 fatty acids, vitamins, minerals, and bioactive compounds crucial for human health. Promoting aquatic foods can potentially reduce the consumption of red meat and poultry, which are associated with high carbon footprints, and bolster food security for vulnerable populations,” said IFT member Qinchun Rao, PhD, Betty M. Watts Endowed Professor of Food Science at Florida State University. Rao, a member of the IFT Aquatic Food Products Division, authored an article in the special issue on improving consumer acceptance of seaweed-based foods.

Founded in 1982, the IFT Aquatic Food Products Division serves as a vibrant hub for professionals, researchers, and students in the field of aquatic food science and technology. The Division, featuring more than 400 members across 35 countries, is dedicated to advancing knowledge, fostering collaboration, and promoting innovation in areas spanning safety, nutrition, sustainability, and product development. 

JFS is an academic publication of the Institute of Food Technologists (IFT), a nonprofit scientific association committed to advancing the science of food and its application across the global food system. In recent months, JFS has created special issues on ultra-processed foods and advances in sensory science, and has released special collections focusing on Japanese and South American food science research, as well as fats, salt, and sugar reduction. JFS also has a call for papers open for a new special issue on artificial intelligence in food science and nutrition.

IFT also publishes Comprehensive Reviews in Food Science and Food Safety, which features a variety of unique reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, food processing and engineering.

View the special issue.

About Institute of Food Technologists

Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.

Media Contact

Dennis Van Milligen
Director, External Relations
Institute of Food Technologists
630-853-3022
dvanmilligen@ift.org