Metabolomics in Food Processing: Physicochemical Properties, Quality Formation, and Nutritional Function
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 3
Special Issue Editors
Interests: cell culture; mass spectrometry; chemometrics; metabolomics; lipidomics; lipid analysis
Interests: food-omics; mass spectrometry; food safety; toxicology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The Special Issue “Metabolomics in Food Processing: Physicochemical Properties, Quality Formation, and Nutritional Function” examines the biochemical transformations that occur during food processing and their effects on quality, nutrition, and functionality. By analyzing metabolites on a large scale, metabolomics enables the identification and quantification of these compounds, offering a deeper insight into how processing methods—such as heating, fermentation, drying, and enzymatic treatment—modify food components at the molecular level.
This Special Issue investigates how these changes influence physicochemical properties, along with sensory characteristics like taste and aroma. It highlights key metabolic pathways and biomarkers that contribute to quality formation and nutrient retention, offering strategies to optimize food processing techniques.
Furthermore, the Special Issue explores the broader implications of these transformations for food safety, bioavailability, and health benefits, bridging the gap between food science and human nutrition. Leveraging metabolomics can enhance processing methods to improve food quality, prolong shelf life, and create functional foods with superior nutritional value. This collection serves as a valuable resource for researchers and industry professionals striving to advance food production while maintaining essential nutrients and promoting consumer health.
Dr. Cristina Manis
Prof. Dr. Pierluigi Caboni
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
- metabolomics
- food composition
- food safety
- nutritional function
- nutrient retention
- food bioactivity
- health-promoting compounds
- post-processing changes
- microbial fermentation
- food authenticity
- food shelf life
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