Emerging Technologies in Food Processing: Impacts on Food Characteristics and Safety
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 15 October 2025 | Viewed by 778
Special Issue Editors
Interests: food quality; sustainability; functional food; novel foods; analytical food methods; gas/liquid chromatography–mass spectrometry; food processing; food technology; food chemistry; antioxidant activity; bioactive compounds; green extraction methods
Special Issues, Collections and Topics in MDPI journals
Interests: chromatography; food chemistry; mass spectrometry; food science and technology; food analysis; lipid characterization; volatile profile; innovative and emerging food technologies; novel food; functional foods; innovative foods; food quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food industry is undergoing a profound transformation driven by the latest advancements in food science and technology. Once-revolutionary processing techniques, such as high pressure, pulsed electric fields, ultrasound, cold plasma, microwaves, and infrared, are increasingly becoming mainstream. These technologies offer promising alternatives to traditional food processing methods, offering benefits such as enhanced preservation, improved nutrient retention, and minimal thermal degradation. However, the transition from laboratory-scale applications to large-scale industrial production remains a significant challenge. Scaling up these novel techniques requires overcoming issues related to cost, consistency, and efficiency. Despite these hurdles, much of the scientific community's attention is focused on optimizing these technologies to improve food quality, safety, and shelf life. Additionally, the impact of these processing methods on the chemical characteristics, texture, flavor, nutritional value, and safety of food products is a crucial area of investigation. As these technologies evolve, they hold the potential to not only revolutionize food production but also address global challenges related to sustainability and food security. However, ensuring the safety and regulatory compliance of these innovative methods will be key to their widespread adoption in the food industry.
Dr. Cinzia Mannozzi
Prof. Dr. Roberta Foligni
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 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.
Keywords
- food processing
- non-thermal processing technologies
- nutritional quality
- food safety
- emerging food technologies
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