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Functional Food Development and Nutritional Fortification

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 February 2026 | Viewed by 24

Special Issue Editors


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Guest Editor
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
Interests: nutrition; drying; drying kinetics; microorganism preservation; food bioactivity; antioxidants; fruit; vegetables and herbs; osmotic dehydration; vacuum impregnation

E-Mail Website
Guest Editor
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland
Interests: nutrition; drying; non-thermal pretreatment; osmotic dehydration; cold plasma; bioactivity; antioxidants; fruit; vegetables and herbs; 3D food printing

Special Issue Information

Dear Colleagues,

This Special Issue aims to highlight innovative research and technological advancements that enhance the health-promoting potential of food. We are particularly interested in studies exploring how processing techniques can improve the nutritional value, sensory profile, and structure of food products.

Researchers are encouraged to submit articles related to modern food preservation methods—especially those applied to fruits and vegetables—and their impact on product quality and bioactive compound retention. Additionally, we seek contributions focusing on the enrichment of food with bioactive ingredients and other nutritional enhancements that may lead to the development of functional food products. Whether your research involves novel fortification strategies, natural antioxidants, dietary fiber incorporation, or other health-related food innovations, this Special Issue offers a platform to share your findings with an international scientific audience.

By participating, you will contribute to the growing body of knowledge that supports healthier dietary solutions and functional food innovations. We look forward to receiving your high-quality manuscripts and showcasing the latest research in this dynamic and rapidly evolving field. Join us in shaping the future of functional food development.

We are therefore interested in articles that investigate the following:

  • Non-thermal pretreatment before drying;
  • Fortification of food by functional ingredients;
  • Drying process innovations;
  • Nutritional property improvement;
  • Sensory profile modification;
  • Three-dimensional food printing.

Dr. Marta Pasławska
Dr. Klaudia Masztalerz
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

  • functional food
  • osmotic dehydration
  • vacuum impregnation
  • cold plasma
  • drying
  • bioactivity
  • health-promoting compounds
  • sensory properties
  • food structure modification
  • 3D printing

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Published Papers

This special issue is now open for submission.
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