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Applied Sciences
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Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability
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Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability

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 July 2025 | Viewed by 443

Special Issue Editors

Prof. Dr. Pascal Degraeve

E-Mail Website
Guest Editor
Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires Research Unit, IUT Lyon 1, Technopole Alimentec, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, 01000 Bourg en Bresse, France
Interests: food preservation; antimicrobial biomolecules; active edible coating and packaging; dairy products; proteins; bioactive peptides
Special Issues, Collections and Topics in MDPI journals
Dr. Mariya Dushkova

E-Mail Website
Guest Editor Assistant
Department of Process Engineering, University of Food Technologies, 4002 Plovdiv, Bulgaria
Interests: ultrafiltration application; food; biotechnology; membrane processes; food science; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing technologies play a vital role in ensuring the safety, quality, and sustainability of the global food supply. This Special Issue focuses on the recent advancements in these technologies and their impacts on food safety, product quality, and sustainability. The adoption of advancements in food processing technologies can improve consumer confidence, reduce waste, and create a sustainable food supply chain.

Therefore, this Special Issue will search original scientific developments in the following areas:

  • Advanced food technologies;
  • Preservation techniques;
  • Advanced thermal methods;
  • Non-thermal technologies;
  • Innovative packaging systems;
  • Controlled fermentation;
  • Food safety, quality, and sustainability.

These topics are indicative, and research is not strictly limited to them.

We invite you to contribute to this Special Issue. Review articles, short communications, and full-size research papers are all welcome.

You may choose our Joint Special Issue in Foods.

Prof. Dr. Pascal Degraeve
Guest Editor

Dr. Mariya Dushkova
Guest Editor Assistant

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

  • advanced food technologies
  • food processing
  • food quality
  • food safety
  • food sustainability

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Review

34 pages, 1036 KiB  
Review
Conventional and Innovative Methods for Reducing the Incidence of Listeria monocytogenes in Milk and Dairy Products
by Adriana Dabija, Cristina Ștefania Afloarei, Dadiana Dabija and Ancuța Chetrariu
Appl. Sci. 2025, 15(12), 6580; https://doi.org/10.3390/app15126580 - 11 Jun 2025
Viewed by 160
Abstract
Listeriosis, the disease caused by the bacterium L. monocytogenes, can take invasive forms, with severe complications such as septicemia or meningitis, mainly affecting vulnerable people, such as pregnant women, the elderly, and immunocompromised people. The main transmission is through the consumption of [...] Read more.
Listeriosis, the disease caused by the bacterium L. monocytogenes, can take invasive forms, with severe complications such as septicemia or meningitis, mainly affecting vulnerable people, such as pregnant women, the elderly, and immunocompromised people. The main transmission is through the consumption of contaminated food, and unpasteurized dairy products are common sources of infection. Due to the high mortality and the difficulty in eliminating the bacterium from the production environment, rigorous hygiene and control measures are essential to prevent the spread of Listeria in the food chain, and research on biofilm formation and bacterial resistance is vital to improve food safety. Dairy products, raw milk, and soft cheeses are among the most vulnerable to contamination with L. monocytogenes, especially due to pH values and low-temperature storage conditions. This paper presents a synthesis of the specialized literature on methods to reduce the incidence of L. monocytogenes in milk and dairy products. Conventional strategies, such as pasteurization and the use of chemical disinfectants, are effective but can affect food quality. Specialists have turned their attention to innovative and safer approaches, such as biocontrol and the use of nonthermal methods, such as pulsed electric fields, irradiation, and nanotechnology. Barrier technology, which combines several methods, has demonstrated superior efficiency in combating the bacterium without compromising product quality. Additionally, lactic acid bacteria (LAB) and bacteriocins are examples of biopreservation techniques that provide a future option while preserving food safety. Natural preservatives, especially those derived from plants and fruits, are promising alternatives to synthetic compounds. Future solutions should focus on developing commercial formulations that optimize these properties and meet consumer demands for healthy, environmentally friendly, and clean-label products. Full article
(This article belongs to the Special Issue Advances in Food Processing Technologies: Enhancing Quality, Safety, and Sustainability)
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