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Biosystems Engineering: Latest Advances and Prospects

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Applied Biosciences and Bioengineering".

Deadline for manuscript submissions: 20 September 2025 | Viewed by 635

Special Issue Editors


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Guest Editor
Faculty of Biotechnical Systems Engineering, National University of Science and Technology Politehnica Bucharest, 313 Splaiul Independenței, 060042 Bucharest, Romania
Interests: biosystems engineering; food engineering; fermentation technologies; industrial biotechnology; food safety; food quality; food products development; standardization; food safety management systems

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Guest Editor
Faculty of Biotechnical Systems Engineering, National University of Science and Technology Politehnica Bucharest, 313 Splaiul Independenței, 060042 Bucharest, Romania
Interests: biosystems engineering; agricultural machinery industry; computer simulation; equipment performance; farming systems; farm machinery; finite element analysis; mathematical modeling; precision farming; seedbed preparation; tillage systems

E-Mail Website
Guest Editor
Faculty of Biotechnical Systems Engineering, National University of Science and Technology Politehnica Bucharest, 313 Splaiul Independenței, 060042 Bucharest, Romania
Interests: biotechnology; microorganisms; enzymes; biosynthesis; microbial metabolites; biomass
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are inviting submissions to the Special Issue entitled ”Biosystems Engineering: Latest Advances and Prospects”.

Biosystems engineering cover domains with a significant impact on the sustainability of agro-industrial production chains. This includes the development of technologies for the storing, conversion, and processing of agri-food products, the sustainable management of the rural area, as well as the application of mechatronics and artificial intelligence for the development of autonomous biotechnical systems or the intelligent depollution systems. The final goal is to create innovative and sustainable technological solutions for the well-being of humans and animals, as well as the preservation and enhancement of natural resources and the environment, with mutual benefits for nature and humans, including the safety and quality of agri-food products.

In this Special Issue, we invite submissions exploring recent advances in the fields of biotechnical systems with a focus on applications in agriculture, food industry, and environment.

Topics include, but are not limited to, advanced approaches, methods, laboratory and analytical techniques, processes, technologies, and equipment for agriculture, food industry, and environment.

Both theoretical and experimental studies are welcome, including interdisciplinary studies in engineering for biotechnical systems, as well as comprehensive reviews and survey papers.

Dr. Mihaela Begea
Prof. Dr. Sorin-Ștefan Biris
Dr. Mariana Ferdes
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

  • biosystems engineering
  • agro-industrial production chains
  • sustainability
  • mechanics and mechatronics of biotechnical systems
  • applied informatics in environmental engineering
  • machines and mechanization systems
  • food chains
  • bioproduction processes

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Published Papers (1 paper)

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Research

22 pages, 1038 KiB  
Article
The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products
by Adrian Măzărel, Raluca-Ștefania Rădoi-Encea, Vasile Pădureanu, Alina Maier and Florentina Matei
Appl. Sci. 2025, 15(8), 4417; https://doi.org/10.3390/app15084417 - 17 Apr 2025
Viewed by 193
Abstract
The present study aims to characterize five fish-based catering dishes, cooked by sous vide, by convection and microwaves in terms of their biochemical content, microbial load, and sensory analysis. The product cooked by using convection had the highest levels of MUFAs, PUFAs, and [...] Read more.
The present study aims to characterize five fish-based catering dishes, cooked by sous vide, by convection and microwaves in terms of their biochemical content, microbial load, and sensory analysis. The product cooked by using convection had the highest levels of MUFAs, PUFAs, and SFAs and the lowest levels of vitamin PP, riboflavin, and niacin. The sous vide maintained the highest levels of retinol, tocopherol, riboflavin, and niacin. Microwaves triggered the greatest decrease in vitamin content. All microbiological indicators exhibited levels below the acceptable limits, except for the level of fungi in the sous vide cooked product. Shelf life was estimated at 5 days for the product cooked by convection and immediately refrigerated and at 50 days for the product cooked by convection and immediately frozen. The most appreciated product from the sensory standpoint, which falls under fine dining, was the one cooked by convection and served immediately. The sous vide dish, the microwaved dish, and those refrigerated/frozen after cooking were undervalued. Full article
(This article belongs to the Special Issue Biosystems Engineering: Latest Advances and Prospects)
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