Functional Food Development
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 683
Special Issue Editors
Interests: sensory evaluation; sensory techniques in food product development; food acceptance; sensory profiling; food technology; food product development; functional food
Special Issues, Collections and Topics in MDPI journals
Interests: sensory evaluation; food chemistry; flavour chemistry; food analysis; functional food
Special Issue Information
Dear Colleagues,
It is not difficult to develop new product recipes, but it is difficult to develop new products that meet the expectations of an assumed number of consumers and are, especially nowadays, cost-effective to implement.
Increasing attention during the new product development process is being paid to areas such as meeting consumer needs, consumer preferences, and the sensory attributes of products, taking into account the seasonality of ingredients and the traceability, safety, and quality of final products, as well as large-scale food production that respects the environment and the supply in addition to distribution of local ingredients.
Consumers are increasingly demanding more from food and want it to have health-promoting properties in addition to nutritional value, containing active substances that have an impact on health aspects and can be classified as functional foods.
It is also important to remember that consumers buy with all their senses, and also want a product to look good, smell good, taste good, and have an acceptable texture.
Therefore, it is a major challenge to develop functional products with high nutritional and health-promoting properties and, at the same time, safe products with high sensory and technological quality that are also acceptable to consumers.
This Special Issue invites researchers to submit original research articles or reviews related to:
- Development and legal status of functional food;
- Properties of nutraceuticals and their application potential;
- Nutritional and bioactive properties of natural ingredients;
- The role of food in maintaining well-being and health;
- The role of sensory evaluation in functional food design;
- Food analytical techniques used in the assessment of bioactive ingredients;
- Consumer expectations of functional foods;
- Innovations in functional food research;
- Trends in the functional food market.
Dr. Katarzyna Świąder
Prof. Dr. Hanny Wijaya
Prof. Dr. Chin-Kun Wang
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.
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Keywords
- functional food
- nutraceuticals
- functional food design
- new product development
- sensory evaluation
- nutritional properties
- technological properties
- food analytical techniques
- consumers of functional food
- innovation in functional food
- trends in functional food
- food, well-being, and health
- functional food and sustainable development
- novel food
- legal status of functional food
- clinical trials
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