Novel Processing Technologies for the Food Industry
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 November 2025 | Viewed by 379
Special Issue Editors
Interests: 3D food printing; advanced food processing technologies; food engineering; food texture
Interests: process modeling and simulation; food production modeling; kinetics modeling
Special Issues, Collections and Topics in MDPI journals
Interests: food biopolymers and colloids; food-based structured delivery systems for bioactive components; surface chemistry; structure-function relationships; protein/peptide extractraction; characterisation and application; rheology
Interests: dairy science; emulsions; nonthermal food processing; food chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food industry is undergoing significant advancements, driven by consumer demand for high-quality, safe, nutritious, and minimally processed foods that are sustainably produced. This has led to the development and improvement of novel processing technologies that balance food safety with minimal processing, preserving nutrient and sensory quality, while ensuring sustainable practices and efficiency for the food industry. We are excited to introduce this Special Issue, entitled "Novel Processing Technologies for the Food Industry", which focuses on the latest developments and innovations reshaping the food industry. We invite submissions on a wide range of topics, including emerging thermal and non-thermal technologies, and sustainable techniques aimed at reducing environmental impact, enhancing energy efficiency, and promoting the use of renewable resources. Additionally, we welcome insights into the role of AI, IoT, and robotics in modernizing food processing, as well as real-world examples of implementing elements of Industry 4.0 and smart food factories in novel processing technologies.
This Special Issue aims to provide a comprehensive overview of current trends and future directions in food processing, promoting collaboration and knowledge exchange. We encourage researchers, industry professionals, and academics to contribute their work.
Dr. Arianna Dick
Dr. Roberto Lemus-Mondaca
Dr. Mina Dokouhaki
Dr. Mayumi Silva
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.
Keywords
- food processing technologies
- minimal processing
- food industry trends
- novel food processing
- AI in food processing
- sustainable food technologies
- smart manufacturing
- industry 4.0
- emerging food processing technologies
- non-thermal food processing technologies
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