Unconventional Raw Materials for Food Products, 2nd Edition
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 June 2025 | Viewed by 467
Special Issue Editors
Interests: food science and technology; food microbiology and safety; food biotechnology; ecology and environmental protection in the food industry; general food technology; industrial engineering; engineering and quality control of food; authentication of food; nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Following the positive reception of our previous Special Issue entitled “Unconventional Raw Materials for Food Products”, we are delighted to present its continuation in the form of a second edition.
Nowadays, the food industry is constantly looking for new product ideas that follow global trends, producers combine innovation with tradition in the development of new products. The use of new raw materials in assortment diversification is a necessity imposed by the depletion of conventional raw materials, obtaining functional foods, dietary foods, etc. Researchers in the field are moving towards for the discovery of new raw material resources, for example, raw materials that can replace animal proteins and fats, sugar and salt, gluten from bakery products, etc. The use of these unconventional raw materials in manufacturing recipes is a great challenge for specialists in the field, but also in terms of consumer acceptability and legislation in force.
The large number of raw materials in the attention of researchers in the food industry leads us to believe that this Special Issue of Applied Sciences Journal entitled “Unconventional Raw Materials for Food Products, 2nd Edition” will be a success. We look forward to the work of colleagues immersed in investigating the nutritional, functional and technological properties of new ingredients that can be used in food manufacturing recipes, and we look forward to new perspectives and challenges in this field.
We cordially invite researchers to contribute original and unpublished research and review articles to be published in this Special Issue.
Prof. Dr. Ovidiu Tita
Prof. Dr. Adriana Dabija
Prof. Dr. Georgiana Gabriela Codină
Guest Editors
Manuscript Submission Information
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Keywords
- unconventional raw materials for food
- trend in food
- new food product development
- food processing
- valorization of by-products
- trend in nutrition
- functional food
- foods for particular nutritional uses
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Related Special Issue
- Unconventional Raw Materials for Food Products in Applied Sciences (17 articles)
