Processing and Preservation Technology of Agri-Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (5 March 2026) | Viewed by 1042
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue, “Processing and Preservation Technology of Agri-Food Products”, aims to showcase cutting-edge research and innovations in the processing, preservation, and value-addition of agri-food products to enhance food safety, quality, shelf life, and sustainability. With growing global demands for nutritious, minimally processed, and eco-friendly foods, this Issue will highlight novel technologies, methodologies, and strategies to address challenges in the agri-food supply chain.
Topics of interest include, but are not limited to, the following:
- Emerging Processing Technologies:
- Non-thermal processing (e.g., HPP, PEF, cold plasma, ultrasound);
- Thermal techniques (e.g., ohmic heating, microwave processing);
- Fermentation and enzyme-assisted processing.
- Innovative Preservation Methods:
- Advanced drying techniques (e.g., freeze-drying, spray drying);
- Smart packaging (active/intelligent packaging, edible films);
- Natural preservatives (plant extracts, bacteriocins, essential oils).
- Sustainability and Waste Reduction:
- By-product valorization and circular economy approaches;
- Energy-efficient and low-carbon footprint technologies;
- Minimal processing for reduced food waste.
- Quality and Safety Enhancement:
- Microbiological safety and shelf-life extension;
- Retention of bioactive compounds and nutritional quality;
- AI/ML applications in quality control and predictive modeling.
- Consumer Trends and Regulatory Aspects:
- Clean-label technologies and natural additives;
- Global standards and compliance in food preservation.
Prof. Dr. Yanhong Liu
Guest Editor
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.
Keywords
- food processing
- food preservation
- agro-food products
- sustainable technologies
- non-thermal processing
- thermal processing
- food safety
- shelf-life extension
- novel packaging
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