Food Science and Emerging Technologies in Biomass Processing

Dear Colleagues,

Food science and emerging technologies play a crucial role in biomass processing, offering innovative solutions to transform raw materials or side streams from the agrifood industry into valuable food products. Biomass, including agricultural residues, food waste, and dedicated energy crops, holds significant potential for sustainable food production, bioenergy generation, and the recovery of bioactive compounds with commercial value. Hydrolysis, fractionation, and advanced separation techniques contribute to the precise and efficient extraction and functionalization of desired biomolecules from biomass, ensuring maximum yield and minimal waste. These methods can enable the isolation of proteins, carbohydrates, lipids, and other valuable components, which can be utilized for various purposes, such as the development of functional food ingredients, nutritional supplements, and bio-based packaging materials. Emerging technologies, such as high-pressure processing, microwave-assisted heating, and electric field processing, show great promise in enhancing the efficiency and quality of biomass conversion processes. These techniques combine thermal and non-thermal effects (e.g., electric fields and pressure) offering advantages such as reduced processing time, improved product quality, and increased energy efficiency. By minimizing the environmental impact of biomass processing, these technologies contribute to a more sustainable approach. Furthermore, the biotechnological production of protein-rich biomass sources using microorganisms, such as bacteria and yeast, presents an eco-friendly alternative to traditional protein sources, contributing to the diversification and sustainability of the food and feed supply chain. These endeavors align with the goal of meeting the growing demand for nutritious and environmentally friendly food products while minimizing the impact on the environment.

Dr. Ricardo N. Pereira
Guest Editor

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