Novel Strategies to Improve Quality of Foods

Dear Colleagues,

Nowadays, modern consumers changed their eating habits and, consequently, the food industry must turn its gaze towards a change in diet and lifestyle, with increasingly healthy sustainable diets, and promotion of important social aspects, namely environmental sustainability and waste reduction. New technological strategies can be applied in the food industry to obtain food and beverage characterized by a quality improvement and an extension of shelf life of them.

This Special Issue is therefore open to all contributions aimed at improving knowledge related to the novel technics useful to improve the food quality. These include, but are not limited to, the following:

• Application of novel natural preservatives to improve quality and safety of foods;
• Application of new technics or of minimal processing technologies for the shelf life extension and to reduce the loss of nutritional components;
• Formulation of nutraceuticals, alternative protein sources, or personalized foods;
• Application of bioactive compounds recovered by food waste;
• Use of alternative packaging.

Dr. Alessandra De Bruno
Dr. Federica Flamminii
Guest Editors

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• alternative packaging
• bioactive compounds, food processing
• food waste
• green technologies
• minimal processing technologies
• natural preservatives
• nutraceuticals
• shelf life