Food Waste and By-Products: Bioactive Compounds, Their Extraction, and Possible Utilization

Dear Colleagues,

In recent years, there has been growing interest in the extraction and utilization of food by-products and food waste. The abundance of these materials, coupled with the need for sustainable and environmentally friendly practices, has fueled research in this area. The extraction of valuable compounds from food by-products and food waste has the potential to not only reduce waste and environmental impact, but also to provide valuable resources for various industries.

This Special Issue aims to provide an overview of the current status and future perspectives of these materials in terms of their extraction, analysis, and utilization in the food industry. Potential topics for submission include, but are not limited to:

• Extraction methods for valuable compounds from food by-products and food waste.
• Characterization and analysis of bioactive constituents in these materials.
• Utilization of extracted compounds for the development of functional foods, nutraceuticals, or dietary supplements.
• Safety evaluation and toxicological studies on food by-products.
• Biotechnological approaches for converting residues into value-added products.
• Sustainable management and innovative utilization of food by-products and food waste.

Prof. Dr. Roger Ruan
Dr. Hongli Zheng
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.