Advances in Technologies for Improving Foods' Nutrition and Functional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 26
Special Issue Editor
Interests: functional food; meat and meat products; biogenic amine
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is well known that the world population is increasing tremendously. In the future, there will be food quality and food safety problems due to global warming, loss of animal welfare, decrease in usable water, and environmental changes. Subsequently, increasing worldwide food production without changing the ecosystem is one of the most important issues.
Functional food production can be performed by integrating various biological substituents. Although only the addition of some compounds can increase their nutritional properties, most of the sensorial, technological, and functional properties of foods can be altered either negatively or positively. In this issue, we plan to discover functional food production with improvements for consumers by increasing its functional and technological properties.
Enormous efforts have been made to create more realistic and tasty alternatives for improving the nutritional and functional properties of foods using innovative ingredients and technologies; however, there is great potential for development and innovation in this area. For obtaining bioactive ingredients from various sources plants, algae or animals by use of innovative technologies like ultrasound extraction, microwave assisted extraction, supercritical fluid extraction methods are mainly applied. The effects of some treatments on various bioactive compounds must be highlighted the changes in nutritional and functional compounds.
The objective of this Special Issue is to compile recent original research and reviews that focus on the latest advancements in processing technologies, key challenges, and opportunities associated with the production and consumption of foods for improving foods' nutritional and functional properties.
Prof. Dr. Hüseyin Bozkurt
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 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
- functional foods
- food quality
- nutrional properties
- functional properties
- alternative food ingredients
- consumer acceptance and preference
- sustainability
- safety
- 3D food printing
- green technology
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