Food Engineering and Technology

Special Issues

Following special issues within this section are currently open for submissions:

• Sustainable Processing Technologies: Impact on Food Bioactivity, Safety and Quality (Deadline: 20 September 2024)
• The Extraction and Separation of Natural Products from Fruits and Vegetables (Deadline: 20 September 2024)
• The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation (Deadline: 30 September 2024)
• Novel Processing Treatment of Wines: Influence on Microbial, Physicochemical and Sensorial Quality (Deadline: 30 September 2024)
• Novel Micro/Nano-Carrier Technologies for Encapsulating Active Substances in Food (Deadline: 30 September 2024)
• Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition (Deadline: 30 September 2024)
• Food Processing, Cooking and the Digestive System Modify the Bioaccessibility of Bioactive Compounds in Foods (Deadline: 30 September 2024)
• Development and Application of Nondestructive Testing Technologies in Food Quality and Safety (Deadline: 10 October 2024)
• Deep Processing and Comprehensive Utilization of Agricultural Products (Deadline: 15 October 2024)
• Advances in Biosensor Technology for Analysis of Food Safety and Quality Control (Deadline: 16 October 2024)
• Application of Green Extraction Technology for Foods (Deadline: 18 October 2024)
• Applications of Nuclear Magnetic Resonance (NMR), Mass Spectroscopy (MS), and GC-MS to Food Science (Deadline: 24 October 2024)
• Application of Novel Thermal and Non-thermal Technologies to the Dairy Industry (Deadline: 25 October 2024)
• Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development (Deadline: 30 October 2024)
• Mathematical Modelling Approach and Simulation in Food Drying Applications (Deadline: 31 October 2024)
• The Future of Food Processing—What’s Next? (Deadline: 1 November 2024)
• Conversion and Utilization of Food Industrial Waste (Deadline: 14 November 2024)
• Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety—2nd Edition (Deadline: 20 November 2024)
• Microbial and Emerging Technologies as Alternatives to Enhance Processes in a Sustainable Food Supply Chain (Deadline: 25 November 2024)
• The Application of High Pressure and Pulsed Electric Field in Food Processing (Deadline: 25 November 2024)
• Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition (Deadline: 29 November 2024)
• Diverse Food-Based Applications of Nuclear Magnetic Resonance (NMR) Techniques (Deadline: 29 November 2024)
• Salt Reducing Strategies in Food Production (Deadline: 30 November 2024)
• Research on the Structure and Physicochemical Properties of Starch (Deadline: 30 November 2024)
• Advances in Thermal and Non-thermal Processing: Focus on Food Quality Changes (Deadline: 30 November 2024)
• Recent Advances in Biosensor Applications for Food Products (Deadline: 15 December 2024)
• Advances in the Application of Cold Plasma Technology for Food Quality and Safety (Deadline: 15 December 2024)
• Emerging Technologies for the Extraction and Purification of Bioactive Compounds (Deadline: 15 December 2024)
• Micro- and Nano-Encapsulation of Volatile and Non-volatile Bioactive Compounds, Their Controlled Release in Food Systems, and Targeted Delivery in the Digestive System (Deadline: 20 December 2024)
• Techniques for Determining the Authenticity of Food Products (Deadline: 25 December 2024)
• Applications of Novel Thermal and Non-thermal Food Processing Techniques (Deadline: 29 December 2024)
• Studying Food Digestion towards Healthier Future Food Choices (Deadline: 29 December 2024)
• Refined Processing Technology to Improve the Quality of Natural Products in Foods (Deadline: 30 December 2024)
• Impacts of Innovative Processing Technologies on Food Quality (Deadline: 30 December 2024)
• The Use of Emerging and Environmentally Friendly Extraction Techniques in Food Science (Deadline: 31 December 2024)
• New Methods in Food Processing and Analysis (Deadline: 31 December 2024)
• Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs: 2nd Edition (Deadline: 31 December 2024)
• Drying Technology Used in Food Processing and Preservation (Deadline: 31 December 2024)
• Food Emulsions: Preparation, Stabilization, and Applications in Encapsulation of Bioactive Compounds (Deadline: 31 December 2024)
• Emerging Antimicrobial Technology Applied in Food Packaging (Deadline: 31 December 2024)
• Preparation, Characterization, and Application of the Delivery System for Food Products: 2nd Edition (Deadline: 7 January 2025)
• New Insights into Drying Technologies’ Applications in Food Processing (Deadline: 13 January 2025)
• Encapsulation-Based Technologies for Bioactive Compounds in Foods (Deadline: 18 January 2025)
• Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits (Deadline: 20 January 2025)
• Converting Food Waste into Value-Added Products (Deadline: 22 January 2025)
• Processing, Characterization and Valorization of Agri-Food and Its By-Products (Deadline: 24 January 2025)
• Application of Drying Technologies for Improving Food Quality and Safety (Deadline: 29 January 2025)
• Influence of Physical Processing Technology on Physicochemical Properties and Active Components of Agro-Products (Deadline: 31 January 2025)
• Advanced Ultrasonic Technology Applied to Food Processing (Deadline: 31 January 2025)
• Novel Protein for Future Foods: Current Status, Challenges, and Perspectives (Deadline: 31 January 2025)
• Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food (Deadline: 31 January 2025)
• Edible Oil: Processing, Safety and Sustainability (Deadline: 31 January 2025)
• Advancing Green and Sustainable Technologies: Recovery and Valorization of Bioactive Compounds from Food By-Products (Deadline: 31 January 2025)
• Emerging Food Processing Technologies: Drying, Extrusion and Thermal Processing (Deadline: 10 February 2025)
• Conventional and Emerging Processing Techniques of Food Products (Deadline: 10 February 2025)
• Novel High Pressure-Based Applications in Food Technology (Deadline: 10 February 2025)
• Emerging Processing Technology and Equipment for Foods (Deadline: 15 February 2025)
• Mathematical/Kinetic Modeling of Safety and Quality Attribute Changes during Food Processing or Storage (Deadline: 20 February 2025)
• Fermentation in the Food Industry: A New Perspective (Deadline: 20 February 2025)
• Research on the Structure and Functional Properties of Food Biopolymers (Deadline: 21 February 2025)
• Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes (Deadline: 28 February 2025)
• Artificial Intelligence for the Food Industry (Deadline: 28 February 2025)
• Digital Transformation and Green Technology Innovation in Food Production (Deadline: 28 February 2025)
• High-Value Processing and Utilization of Agro-Food Resources (Deadline: 28 February 2025)
• Separation Processes for Bioactive Ingredients from Complex Matrices and Their Integration into Various Aspects of Food Science (Deadline: 28 February 2025)
• Innovative Technologies for the Recovery and Stabilization of High-Added Value Compounds from Agro-Food Wastes (Deadline: 28 February 2025)
• Cold Plasma Technology in Food Processing and Preservation: Food Quality, Functional Value and Sensory Evaluation (Deadline: 15 March 2025)
• Development of Green and Advanced Food Freezing/Anti-Freezing Technologies (Deadline: 28 May 2025)
• Advances in Sustainable Food Process Engineering (Deadline: 31 May 2025)