Advances and Challenges in Food Safety and Healthy Nutrition

Dear Colleagues,

We are pleased to invite you to submit original research papers and review articles that address advances and challenges in food safety and healthy nutrition.

Humans need to consume food to ensure the proper functioning of the body and its development, but dietary habits and principles vary depending on the living environment, social group, continent, culture or religion. The quality and safety of food should be ensured by food producers, as well as all participants in the food distribution chain. Producers are faced with new challenges in terms of providing food that is safe for human consumption, as well as functional food that improves comfort and even supports the prevention or treatment of various diseases.

Although consumers expect healthy and authentic food at an acceptable price, the economic factor often prevails and results in the cheapest products being purchased. However, the health quality of food is now becoming increasingly important for the conscious consumer. This is due to an increase in the incidence of lifestyle diseases that are related to diet. The systematic development of the health food market is also accompanied by dishonest food adulteration practices, including the placement of incorrect and false information on product packaging and labels. Therefore, the importance of control institutions is growing, with these ensuring that the food market contains safe food, i.e., food without hazards and with an appropriate nutritional and caloric value; this is the basis for healthy nutrition.

In this Special Issue, original research articles and reviews are welcome. The scope of this Special Issue includes, but is not limited to, the following topics:

• producing health-promoting foods containing natural ingredients that are rich in biologically active substances, contributing to the improvements in the quality of life of consumers with diet-related diseases;
• quality systems in food production;
• food safety and control systems;
• food adulteration control methods.

Dr. Elżbieta Górska-Horczyczak
Dr. Magdalena Zalewska
Dr. Ewelina Pogorzelska
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 100 words) can be sent to the Editorial Office for announcement on this website.

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.