Development of Food Products with Alternative and Novel Proteins: Consumer Acceptance and Techno-Functional and Sensory Characterisation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: closed (17 February 2025) | Viewed by 319
Special Issue Editors
Interests: new products development; novel foods; application of fast sensory profiling techniques for food products; dynamic profiling; food-evoked emotions and food choice criteria
Special Issues, Collections and Topics in MDPI journals
Interests: Insect-based food products; techno-functional properties of foods; fractionation methods; consumer studies.
Special Issue Information
Dear Colleagues,
One of the most prominent issues in the agri-food sector pertains to its environmental sustainability, particularly the production and consumption of protein-rich foods. In this regard, it is necessary to adopt more sustainable alternatives to current patterns of food consumption, and one of the most promising strategies concerns the production and consumption of alternative protein sources (e.g., cultured meat, algae, edible insects, fungi and plant-based meat alternatives). Despite the nutritional and sustainability benefits presented by these sources, there are still several challenges that should be addressed for their successful implementation in the agri-food sector. For instance, in the European Union, many of these alternative protein sources constitute novel foods, demanding proper applications. The optimisation of food product development processes (to obtain products with adequate nutritional, techno-functional and sensory properties), and accurate profiling of potential consumers is essential for their success. In this Special Issue, the main goal is to better understand how alternative protein sources can be effectively used to develop new food products. Particularly, the focus is on consumer perception studies (e.g., identification of determinants of consumption, consumer segments with heightened acceptance and package development) related to the development of food products, as well as their sensory and techno-functional characterisation.
Dr. Luís Miguel Cunha
Guest Editor
Dr. José Carlos Ribeiro
Guest Editor Assistant
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
- consumer perception
- edible algae
- edible insects
- meat substitutes
- microbial proteins
- novel protein sources
- packaging/labelling evaluation
- plant-based proteins
- sensory evaluation
- techno-functional properties
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