Food Engineering and Technology
A section of Foods (ISSN 2304-8158).
Section Information
This Section focuses on all areas of basic and applied processing and technology, including processing and technological advances, preservation methods, food processing, storage and handling, safety, quality and shelf-life, unit operations and engineering, and related areas of foods, food byproducts, and associated topics. The aim is to publish research that will enhance the quality and safety of products and technology; improve processes to enhance efficiency, safety, nutrition ,and functionality; and result in new products.
Keywords
- processing
- technology
- foods (fresh/processed)
- safety, quality
- engineering
- byproducts
- preservation
- shelf-life
- functionality
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Development of Green and Advanced Food Freezing/Anti-Freezing Technologies (Deadline: 28 May 2025)
- Advances in Thermal and Non-Thermal Processing: Focus on Food Quality Changes (Deadline: 29 May 2025)
- Advances in Biosensor Technology for Analysis of Food Safety and Quality Control (Deadline: 30 May 2025)
- Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds (Deadline: 31 May 2025)
- Advances in Sustainable Food Process Engineering (Deadline: 31 May 2025)
- Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety—2nd Edition (Deadline: 31 May 2025)
- Research on the Structure and Physicochemical Properties of Starch (Deadline: 31 May 2025)
- Food-Derived Polysaccharides: Their Structure, Characterization and Functional Properties (Deadline: 31 May 2025)
- Advances in the Application of Cold Plasma Technology for Food Quality and Safety (Deadline: 15 June 2025)
- Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues (Deadline: 20 June 2025)
- Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition (Deadline: 20 June 2025)
- Extraction Technology in Food Processing and High-Value Utilization of By-Products (Deadline: 30 June 2025)
- Application of Traditional and Innovative Technologies for the Extraction of Biologically Active Compounds from Natural Food Resources (Deadline: 30 June 2025)
- Emerging Technologies for the Extraction and Purification of Bioactive Compounds (Deadline: 30 June 2025)
- Refined Processing Technology to Improve the Quality of Natural Products in Foods (Deadline: 30 June 2025)
- The Effect of Non-Thermal Technologies on Preservation, Safety and Nutritional Composition of Foods (Deadline: 15 July 2025)
- Preparation, Characterization, and Application of the Delivery System for Food Products: 2nd Edition (Deadline: 15 July 2025)
- Using Biodegradable Films and Coatings for Food Packaging Materials (Deadline: 30 July 2025)
- Active Ingredients and High-Value Utilization of Food Processing By-Products (Deadline: 31 July 2025)
- Application of Innovative Technologies for Improving Food Quality and Safety: 2nd Edition (Deadline: 31 July 2025)
- Fatty Acids in Edible Fats and Oils: Composition Analysis and Nutritional Properties (Deadline: 31 July 2025)
- Processing, Characterization and Valorization of Agri-Food and Its By-Products (Deadline: 31 July 2025)
- New Methods in Food Processing and Analysis (Deadline: 31 July 2025)
- The Use of Emerging and Environmentally Friendly Extraction Techniques in Food Science (Deadline: 31 July 2025)
- Drying Technology Used in Food Processing and Preservation (Deadline: 31 July 2025)
- 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: 31 July 2025)
- Novel Protein for Future Foods: Current Status, Challenges, and Perspectives (Deadline: 31 July 2025)
- New Technological Developments and Future Trends in Food Processing and Preservation (Deadline: 20 August 2025)
- Plasma Technology in the Food Industry: Current Applications and Future Trends (Deadline: 20 August 2025)
- Potato Processing and Comprehensive Utilization of Its By-Products (Deadline: 28 August 2025)
- Sustainable Extraction and Valorization of By-Products from Food Processing (Deadline: 29 August 2025)
- High-Value Processing and Utilization of Agro-Food Resources (Deadline: 30 August 2025)
- Encapsulation-Based Technologies for Bioactive Compounds in Foods (Deadline: 31 August 2025)
- Extraction, Separation and Removal Technologies in Food Processing (Deadline: 31 August 2025)
- Current Research on Gelation of Microparticles in Foods: Rheological, Structural and Functional Properties (Deadline: 31 August 2025)
- Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food (Deadline: 31 August 2025)
- Biotechnology in Food Processing: Generation and Utilization of Functional Sugars (Deadline: 31 August 2025)
- Exploring Emerging and Sustainable Technologies for the Intensification of Processes and Preservation of Agrofood-Based Resources (Deadline: 15 September 2025)
- Mathematical Modelling Approach and Simulation in Food Drying Applications (Deadline: 15 September 2025)
- Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes (Deadline: 19 September 2025)
- Advanced Technologies and Applications for Processing, Preservation, Quality Monitoring, and Computational Modeling of Agri-Food Products (Deadline: 28 September 2025)
- Research on the Structure and Functional Properties of Food Biopolymers (Deadline: 29 September 2025)
- Exploring the Use of Starch-Based Hydrocolloids in Food Gelation (Deadline: 30 September 2025)
- Oils and Fats: Structure and Stability (Deadline: 30 September 2025)
- Encapsulation and Delivery Systems in the Food Industry (Deadline: 30 September 2025)
- Advanced Processing and Preservation Technology for Fresh Produce (Deadline: 30 September 2025)
- Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing (Deadline: 30 September 2025)
- Emerging Processing Technology and Equipment for Foods (Deadline: 30 September 2025)
- Advanced Ultrasonic Technology Applied to Food Processing (Deadline: 30 September 2025)
- Application of Extrusion Technology in Food Science (Deadline: 30 September 2025)
- Artificial Intelligence for the Food Industry (Deadline: 30 September 2025)
- Fermentation in the Food Industry: A New Perspective (Deadline: 30 September 2025)
- Emerging Technologies in Food Processing: Impacts on Food Characteristics and Safety (Deadline: 15 October 2025)
- Applications of Machine Vision, Image Analysis and Artificial Intelligence in Food Technology (Deadline: 31 October 2025)
- Nanotechnology in Food Science: Functionality, Applicability, and Safety Assessment (Deadline: 31 October 2025)
- Cold Plasma Technology in Food Processing and Preservation: Food Quality, Functional Value and Sensory Evaluation (Deadline: 31 October 2025)
- Application of Drying Technologies for Improving Food Quality and Safety (Deadline: 31 October 2025)
- Food Computing: AI-Powered Innovations and Applications in the Food Industry (Deadline: 31 October 2025)
- Digital Innovation in Food Technology (Deadline: 31 October 2025)
- Process Optimization and Quality Improvement of Fermented Foods and Beverages: 2nd Edition (Deadline: 31 October 2025)
- Food Functional Ingredient Encapsulation and Delivery System (Microcapsules, Nanoemulsions, Colloidal Particles, Emulsions) (Deadline: 31 October 2025)
- The Application of 3D Printing Technology in Foods: Printing Characteristics, Challenges and Prospects (Deadline: 3 November 2025)
- Modification and Functional Enhancement of Egg-Derived Proteins: Advances and Applications (Deadline: 25 November 2025)
- Advancements in Non-Thermal Technology for the Extraction of Bioactive Compounds from Agro-Industrial By-Products and Implications for Food Preservation and Shelf Life Extension (Deadline: 25 November 2025)
- Innovative Processing Technologies and Their Impact on the Physicochemical and Sensory Properties of Fruits and Fruit By-Products (Deadline: 30 November 2025)
- Modern Technologies for Extending Shelf-Life and Improving Quality of Moderately Processed Foods: Challenges and Innovations (Deadline: 30 November 2025)
- Novel Processing Technologies for Improving Quality and Storage Stability of Food (Deadline: 30 November 2025)
- 3D Printing in Food Industry: An Emerging Technology for Food Customization and Elaboration (Deadline: 30 November 2025)
- Membranes for Innovative Bio-Food Processing (Deadline: 30 November 2025)
- Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications, and Sustainable Use of By-Products (Deadline: 10 December 2025)
- Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development (Deadline: 30 December 2025)
- Non-Thermal Technologies for Food Safety and the Preservation of Bioactive Compounds in Fruit and Vegetable-Based Products (Deadline: 31 December 2025)
- The Influence of Processing on Shaping the Sensory and Health-Promoting Quality of Dried, Baked, or Roasted Foods (Deadline: 31 December 2025)
- Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery of Food Bioactive Compounds (Deadline: 31 December 2025)
- Digital Transformation and Green Technology Innovation in Food Production (Deadline: 31 December 2025)
- Applications of Rapid Non-Destructive Technology in Food Quality and Safety Detection (Deadline: 31 December 2025)
