Non-Thermal Processing Technologies for Sustainable Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 May 2026 | Viewed by 187
Special Issue Editors
Interests: food physical processing; cold plasma; microwave processing; food quality
Special Issue Information
Dear Colleagues,
This Special Issue explores the evolving field of non-thermal processing technologies, highlighting their renewed significance as sustainable solutions for modern food manufacturing. Techniques such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, and ultrasound are gaining significant prominence for their ability to effectively inactivate pathogens and spoilage microorganisms while preserving the food's intrinsic freshness, nutritional value, and sensory characteristics to an exceptional degree. Beyond quality preservation, this Issue will compile cutting-edge research focusing on the profound potential of these technologies to drive sustainability. This includes quantifying reductions in energy and water consumption, as well as, critically, assessing their role in minimizing food waste through shelf-life extension. This direct benefit also connects to packaging optimization, as enhanced product stability can potentially reduce reliance on packaging materials.
We are pleased to invite original research and comprehensive review articles from scholars worldwide. This collection aims to foster a shared vision and collectively advance the global food industry towards a more efficient, sustainable, and environmentally responsible future. We particularly encourage interdisciplinary submissions that bridge fields such as food science, process engineering, and environmental science in order to address complex challenges from multiple perspectives.
Dr. Nana Zhang
Dr. Langhong Wang
Guest Editors
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 250 words) can be sent to the Editorial Office for assessment.
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.
Keywords
- non-thermal processing
- sustainable food manufacturing
- high-pressure processing
- pulsed electric fields
- cold plasma
- ultrasound
- microbial inactivation
- food quality
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