Advances in Food Processing Technology: 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 244
Special Issue Editors
Interests: food biotechnology; functional foods; biodegradable food packaging
Interests: food fermentation; waste valorization; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: food nanotechnology; food packaging biomaterials; food structure and functionality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nowadays, various technological options have been developed for the sustainable processing of food, with the aim of improving production efficiency with environmentally friendly techniques, where less waste is generated and water is used responsibly, alongside the development of biodegradable packaging, prioritizing quality and food safety.
Advances in food processing technologies are paving the way for the development of more sustainable, safe, and high-quality food products. These innovations are enabling the food industry to meet the growing consumer demand for healthier, more eco-friendly, and safer food while addressing global challenges such as climate change, food security, and sustainability. As these technologies continue to evolve, they hold great promise for shaping the future of food production and consumption, guaranteeing food safety and having a lower impact on the sensory properties of food. This will allow for the development of foods with maximal retention of intact nutrients, a long shelf life, environmentally friendly properties and low costs.
Furthermore, these food process innovations address key challenges in the global food industry, such as reducing waste, improving nutritional content, extending shelf life, and meeting the consumer demand for healthier and more sustainable food options.
Key advancements in this field include High-Pressure Processing (HPP), Microbial Inactivation Technologies (including methods like ultraviolet (UV) light, pulsed electric fields (PEFs), and ozone treatment), Cold Plasma Technology, 3D Food Printing, Fermentation and Biotechnological Processes, Sustainable Packaging Technologies, Smart Food Monitoring and Traceability (including the use of IoT (“Internet of Things”), sensors and RFID tags), Plant-Based and Cultured Meat Technologies, Nanotechnology in Food Processing and, finally, Artificial and Machine Learning in Food Processing.
Prof. Dr. Ayerim Hernández-Almanza
Prof. Dr. Cristóbal Noé Aguilar González
Prof. Dr. Lorenzo M. Pastrana
Guest Editors
Manuscript Submission Information
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Keywords
- food safety
- food quality
- food processing
- energy efficient equipment
- waste reduction
- ecofriendly packaging materials
- monitoring
- microbial inactivation
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