Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 3rd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 11 February 2026 | Viewed by 1200
Special Issue Editor
Interests: food technology; food processing; functional food development; physicochemical quality characteristics; sensory quality characteristics; functional properties evaluation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The first and second editions of this Special Issue were a great success and attracted the attention and interest of many scholars. I would like to take this opportunity to thank all contributors for their valuable input and ongoing support. As the topic continues to gain momentum and play a pivotal role, we are pleased to announce the launch of the third edition. I hope it will be as successful as the first and second editions and contribute meaningfully to further academic and practical developments.
Food processing involves the use of agricultural, livestock, and aquatic products as the primary raw materials. These are treated through physical, chemical, and microbial methods to alter their form—either to increase preservation, develop new properties, or create functional foods. With a growing global population and increasing food demand, it is more important than ever to improve the circularity of the food system to optimize the use of natural resources. This calls for novel and innovative solutions across the entire food value chain. As food technology evolves, various elements of the food system will inevitably transform. For example, the development of plant-based meat alternatives—a topic that has recently drawn significant attention—continues to fuel extensive scientific exploration. At the same time, advances in food development influence the physicochemical, sensory, and microbiological properties of food, presenting researchers with a wide range of compelling challenges and opportunities.
This Special Issue of Foods aims to bring together original research articles that examine how processing and cooking technologies affect the physicochemical, sensory, and functional quality characteristics of foods. The definition of food here is broad, encompassing everything from ingredients and prototypes to finished products, culinary dishes, and even complete diets.
We welcome both original research articles and reviews that apply food processing or cooking techniques to investigate foods quality characteristics. Clear and concise writing is strongly encouraged and greatly appreciated.
Prof. Dr. Sheng-Dun Lin
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 technology
- food processing
- food cooking
- functional food development
- physicochemical quality characteristics
- sensory quality characteristics (appearance, flavor, texture, overall)
- antioxidant property
- bioactive compound
- functional properties evaluation
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