Advances in Food Processing, Preservation, and Extraction Technologies
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 February 2027 | Viewed by 158
Editors
Interests: food engineering; fractal analysis; food nanotechnology; mathematical modeling; biomathematics; food thermodynamics
Special Issues, Collections and Topics in MDPI journals
Interests: postharvest technology; phytopathology; antifungal activity; plant physiology; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: postharvest technology; encapsulation; chilling injury; plant physiology; food quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The improvement of food quality, safety, sustainability, and resource efficiency is important for the transformation of current procedures in food processing, preservation and extraction technologies. Novel research works proposing innovative solutions to global issues such as population growth, climate change and food loss are needed to enhance productivity while preserving functional properties of food products.
Therefore, the aim of this Special Issue is to provide an overview of recent advances in conventional and emerging technologies focusing on food processing, preservation and the extraction of compounds of interest from agro-industrial resources. Approaches that improve process efficiency, product quality, shelf life, sustainability and recovery of bioactive ingredients will be given special attention.
Topics of interest include: novel thermal and non-thermal processing technologies, innovative preservation methods, extraction and purification techniques, process optimization, valorization of food by-products, digital and intelligent technologies for process monitoring and control and applications that contribute to the development of healthier, safer and more sustainable food systems. Reviews of studies including those using conceptual frameworks for any of the above topics are also welcome.
By the development of interdisciplinary collaboration among food scientists, engineers, biotechnologists, chemists, and industry participants, this Special Issue seeks to provide a platform for sharing knowledge, discussing emerging trends, and highlighting technological solutions that can shape the future of food production and preservation.
Dr. Evangelina García-Armenta
Dr. Lidia Elena Ayón-Reyna
Dr. Martha Edith López-López
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-anonymized 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
- non-thermal processing
- advanced food technologies
- bioactive compounds
- functional food production
- food quality assessment
- food waste valorization
- shelf-life enhancement
- digital food processing
- artificial intelligent in food processing
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