Personalized Nutrition by Design: Integrating Functional Food Innovation, Reformulation and Palatability
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 15 January 2027 | Viewed by 2
Editor
Interests: bioaccessibility, bioavailability and safety of nutrients and food bioactives; in vitro models of the human gastro-intestine system; development of specialty and personalized foods as well as the nutritional management of the colon microbiome; advanced analyses of foods (foodomics); structure–function relationships of food ingredients; novel food ingredients; food-grade delivery systems; rational design of emulsions and food hydrocolloids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Personalized nutrition seeks to move beyond sophisticated recommendations by developing foods that meet the physiological, nutritional, sensory, and behavioural needs of individuals and population groups. Advances in nutrition research, food formulation, processing technologies, ingredient functionality and sensory science now open new avenues for translational food innovations. This Special Issue focuses on the rational design and reformulation of tailored functional foods that couple nutritional and physiological benefits with desirable sensory properties and positive consumer experiences. Emphasis is placed on systematic studies delving into the interplay between food composition, structure, texture, flavor, and delivery of nutrients and bioactives to specific consumers, including older adults, children, athletes, males or females, individuals with metabolic or digestive conditions, and consumers with distinct dietary preferences or restrictions.
We welcome original research articles and reviews addressing innovative functional-food formulations, nutrient and bioactive delivery systems, food reformulation and structuring strategies, bioactive ingredients and proteins, and advanced processing technologies supporting personalized nutrition. Studies examining the relationships among food structure, oral processing, palatability, satiety, digestibility, bioaccessibility, colonic fermentability and overall metabolic responses are particularly encouraged. Research combining instrumental measurements, human studies, digital tools, artificial intelligence, or data-driven formulation approaches is welcomed, especially when used to optimize both nutritional functionality and consumer acceptance.
By bringing together food engineering, nutrition, sensory and consumer research, this Special Issue aims to advance the development of personalized foods that are not only scientifically effective but also enjoyable, practical, and suitable for sustained incorporation into everyday diets.
Dr. Uri Lesmes
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-anonymized 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
- personalized nutrition
- tailored functional foods
- food reformulation
- sensory science
- palatability
- consumer experience
- food structure
- nutrient delivery systems
- bioactive ingredients
- digestibility
- satiety
- alternative proteins
- dietary fibres
- data-driven food design
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