Innovative Technologies in Aquatic Food Processing, Preservation, and Quality Control

Dear Colleagues,

Aquatic foods are vital sources of high-quality protein and essential nutrients; however, they are highly perishable and sensitive to changes in processing and storage conditions. With the growing demand for safe, nutritious, and sustainable aquatic products, innovative technologies are transforming every stage of the production process—from harvesting and processing to preservation and quality evaluation. This Special Issue aims to present recent advances in processing techniques, preservation strategies, and analytical approaches that enhance the safety, stability, functionality, and sensory attributes of aquatic foods. Topics include novel freezing, drying, and packaging technologies; non-thermal and green preservation methods; smart sensing and quality control systems; and molecular or omics-based approaches for product characterization. By showcasing interdisciplinary research and technological innovation, this Special Issue seeks to promote sustainable development and improve the overall quality and value of aquatic food products.

Dr. Qian Li
Prof. Dr. Yulong Bao
Guest Editors

Manuscript Submission Information

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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.