Sustainable Technological Advancements for Food Quality — Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 803

Special Issue Editors

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Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia
Interests: food technology; food chemistry; thermal/nonthermal processing; functional food; additive manufacturing; innovative/green extraction; sustainability
Special Issues, Collections and Topics in MDPI journals

grade E-Mail Website
Guest Editor
Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
Interests: general statistics; research methodology; experimental design; mathematical modeling; multivariate analysis; novel food processing and extraction technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In a time of global crises and pandemics, food quality is increasingly becoming the focus of attention for consumers, who are choosing functional products that offer them both basic nutritional properties and improved health. Aligned with this, the industry is increasingly exploring the use of diverse plant sources, as well as innovative technologies and solutions aimed at sustainable food production. Additionally, with the goal of mitigating climate change, they are developing sustainable food processing technologies that have less impact on the environment (i.e., a decrease in environmental footprint) while maintaining the highest possible food quality. These technologies include advanced thermal (e.g., high-frequency heating, microwave processing, infrared heating, thermosonication, etc.) and non-thermal technologies (high-pressure hydrostatic processing, high-power ultrasound, pulsed electric fields, UV and pulsed light, etc.) have been extensively researched. Additionally, of particular importance is the additive manufacturing of 3D-printed food products, which can also be used to design functional products that meet the high demands of consumers. This Special Issue welcomes contributions that address sustainable technological advances in food quality. These include the use of advanced technologies in the processing of functional foods, the design of personalized functional foods, the (phyto)chemistry and stability of bioactives and antioxidants, ensuring food safety, studies on shelf life, sustainability, and authenticity of foods.

Dr. Danijela Bursać Kovačević
Prof. Dr. Igor Tomasevic
Prof. Dr. Predrag Putnik
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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. Foods 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 2900 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.


  • sustainable food processing
  • food safety
  • food quality
  • advanced technologies in processing
  • design of personalized functional foods
  • (phyto)chemistry and quantification of antioxidant bioactives
  • shelf-life and intelligent packaging
  • social responsibility and sustainability
  • food authenticity
  • chemometrics

Published Papers

This special issue is now open for submission.
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