Innovative Cereal Technologies and the Quality of Cereal Products

Dear Colleagues,

This Special Issue is devoted to current research trends and innovations in the field of cereal technology, as well as studies on the effects of processing parameters on the quality, nutritional value and functionality of cereal-based products. The aim of this issue is to present the results of scientific studies and practical solutions that contribute to the improvement of technological processes and the design of foods that meet contemporary consumer needs. 

We invite the submission of manuscripts addressing both advancements and improvements in grain processing technologies and formulation modifications aimed at enhancing the quality, stability, or nutritional value of cereal products. Contributions examining the influence of raw material quality and origin on the characteristics of final products are particularly welcome, as well as studies exploring the potential for developing functional or special-purpose foods based on cereal raw materials and their derivatives. 

The scope of the Special Issue includes, but is not limited to:

• innovative technologies and processes in grain processing,
• influence of processing parameters on physicochemical and sensory properties of products,
• formulation modifications and the use of alternative raw materials,
• relationships between raw material quality and final product characteristics,
• design of functional, health-promoting and special-purpose cereal foods,
• applications of novel analytical methods in the evaluation of raw material and product quality.

The Special Issue aims to provide a platform for knowledge exchange between science and industry and to promote modern approaches to cereal processing that support the development of high-quality, innovative foods tailored to the needs of diverse consumer groups.

Dr. Aldona Sobota
Dr. Anna Wirkijowska
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.