Exploring Emerging and Sustainable Technologies for the Intensification of Processes and Preservation of Agrofood-Based Resources
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 15 September 2025 | Viewed by 318
Special Issue Editors
Interests: drying technologies; non-thermal technologies; valorization of agrofood industry coproducts; biofunctional compounds; biomass processing; starch modification; food packaging
Interests: food process engineering; drying kinetics and thermodynamics; food preservation; antioxidant activity; antibacterial activity; bioactive compounds; functional properties; food technology applications
Interests: valorization of agrofood industry coproducts; biofunctional compounds; food and beverage fermentation; food engineering and production; production technologies of nutraceuticals; bioactive compound retention
Special Issue Information
Dear Colleagues,
This Special Issue explores innovative and sustainable technologies that enhance the efficiency, preservation, and valorization of agrifood-based resources. As the demand for sustainable food production grows, integrating advanced thermal and non-thermal technologies, bio-based materials, and intelligent processing methods is crucial for process intensification. These approaches not only optimize energy and resource use but minimize waste, extend shelf life, and improve the quality and functionality of agrifood products. Original research articles and reviews demonstrating how emerging technologies contribute to food security, circular economic principles, and sustainability in the agrifood sector are welcome. Topics of interest include novel preservation techniques, eco-friendly extraction and processing methods, and strategies for enhancing bioactive compound retention. By bridging scientific advancements and practical applications, this Special Issue aims to foster interdisciplinary discussions and innovative solutions for a more resilient and efficient agrifood industry.
Dr. Newton Carlos Santos
Prof. Dr. Josivanda Palmeira Gomes
Dr. Márcia Regina da Silva Pedrini
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.
Keywords
- sustainable food processing
- non-conventional technologies
- advanced thermal and non-thermal methods
- bio-based materials
- food preservation technologies
- waste reduction and valorization
- eco-friendly extraction
- bioactive compound retention
- green technologies in food processing
- extension of shelf life
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