Food Technology, Innovation and Quality Management
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 April 2026) | Viewed by 544
Special Issue Editors
Interests: food chemistry and technology; technology of marinating and salting fish; properties, purification and use of selected proteolytic enzymes; by-products in fish technology; analysis of the proteins and their hydrolysis products; shelf-life of raw materials and fish products; changes in raw fish during cold storage and freezing; food additives and auxiliary substances, enrichment of food with bioactive components of fish origin; fermented product technology; organic food
Special Issues, Collections and Topics in MDPI journals
Interests: food safety; food quality; supply chain management; good practice; consumer science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food is subjected to various treatments and processes before human consumption in order to prolong the shelf-life of the raw materials, increase nutritional value, and change sensory qualities. Food contains many ingredients that are altered during processing. Some ingredients are converted to new compounds, others are lost, and others are inactivated. Production and processing include small- or large-scale industrial processes, stabilization, storage, refrigeration, freezing, bottling, canning, cooking, frying, shaping, and reforming, among others. Therefore, the food ultimately found in shops reflects the effects of all processes, packaging, and storage. On the other hand, vegetables and fruit require minimal processes, which also affect the ripening, storage, and content of biologically active compounds prior to consumption. Food processing is important as many ingredients affect health, with harmful ingredients occasionally being formed, whereas other ingredients affect the sensory profile of food.
This Special Issue concerns the processing of vegetables and root crops, fruit, dairy and eggs, oils, meats, grains, beans, pulses, nuts and seeds, marine foods, beverages, herbs and other vegetation, confectioneries, and other food items. This Special Issue is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.
This Special Issue will focus not only on modern methods, technologies, and the further handling of food prior to its consumption—or quality management—but also on the verification of the effects of such methods on food properties in animal or human studies.
Prof. Dr. Mariusz Szymczak
Prof. Dr. Joanna Trafiałek
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food processing
- changes in food composition
- nutrition
- sensory qualities
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