Innovative Achievements on Food Processing “From Farm to Fork”

Dear Colleagues,

The food sector faces major challenges arising from new global conditions and the coming climate crisis which cause changes in the sector’s economic and non-economic environments, from a diminishing agricultural production base to the increased cost of production; an increase in food consumption; and increased attention to food safety, changes in lifestyle, and consumer preferences. These changes cannot successfully be dealt with through the initiatives of individual partners but require concentrated actions and the coordination of initiatives across the “farm to fork” line of action. Food chain management provides support for the identification and realization of the “best” concepts for such actions and coordination needs. This support, in turn, provides enterprises with the means for improving both their own and the sector’s competitiveness, sustainability, and responsibility towards the expectations of customers and society. The current priorities of food chain management research can be further refined through the following major goals:

• Reduction in waste (dealing with diminishing resources);
• Assuring trust within the chain to better serve society and consumers;
• Supporting present and future food chain scenarios;
• Supporting newly emerging chains (analysis and optimization);
• Supporting improvements in food safety and quality;
• Coping with demographics;
• Dealing with structural change;
• Improving governance and innovation;
• Developing metrics for social responsibility to enhance fundamental/applied research and SME innovation.

This Special Issue is focused on the innovative aspects in and the research findings on all parts of food processing and consumption. Furthermore, submissions assessing foreseen problems and difficulties of the sector in the new global socioeconomic conditions are welcome. The scientific research that is invited for submission can include but is not limited to new technologies in production and processing; environmental impacts and conservation such as green transformative pathways; new, innovative healthy foods; food safety; emotional aspects; eating motivations; concerns and perceptions; and the motives behind the food choices of consumers.

Dr. Dimitris Skalkos
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com 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.

• new healthy foods
• new food technologies
• innovation in food business management
• food quality and safety
• consumer choices and motivations
• environmental conservation