Food Science and Engineering for Sustainability
- ISBN 978-3-7258-5387-8 (Hardback)
- ISBN 978-3-7258-5388-5 (PDF)
Print copies available soon
This is a Reprint of the Special Issue Food Science and Engineering for Sustainability that was published in
Global food demand is projected to rise by 59–98% by 2050, raising concerns about a potential food crisis. To address this challenge, sustainable food systems—defined by the UN Food and Agriculture Organization as environmentally friendly, socially beneficial, and economically viable—have gained significant attention. Achieving sustainability requires innovation across all stages of the food industry, from production to consumption.
This Special Issue aims to highlight challenges and opportunities in developing sustainable food systems, showcase state-of-the-art food processing techniques, and present recent discoveries in fundamental food science that enhance sustainability. It will provide a comprehensive overview of initiatives and advances in sustainable food science and engineering, mainly focusing on, but not limited to, the following areas: agricultural and food waste valorization; eco-friendly and energy-efficient food processing technologies, including innovative biotechnologies, Sustainable food product development, such as plant-based meats and cellular agriculture; smart materials for food packaging and storage; fundamental food science approaches to improve nutritional value; social science perspectives on sustainable food supply chains; consumer behavior; and policy.
This Special Issue provides a platform to share insights and solutions to advance sustainable food systems worldwide.