Innovations in Aquatic Foods Processing and Packaging

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (15 February 2024) | Viewed by 173

Special Issue Editors

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Guest Editor
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
Interests: food microbiology; food safety; food quality; fish; food packaging; food storage; microbial stability and food shelf life; modified atmosphere packaging; antimicrobial; meat; poultry
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: food engineering; food packaging; active and intelligent packaging; nonthermal processing; shelf life modeling; seafood technology; predictive models
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food from oceans and fresh waters is increasingly consumed. Aquatic foods, also called blue foods, include a diverse group of animals, plants, and microorganisms with unique qualities and nutrients, will play a vital role in human nourishment in the near future. Aquatic foods are rich in proteins, lipids, moisture, and enzymes with high activity levels, providing over 3.3 billion people with 20% or more of their animal protein intake.

Aquatic foods are nutrient-rich, and therefore, innovative processing and packaging methods and handling techniques during and post-harvesting need to be developed. The valorization of algae, sea vegetables, and aquatic by-products could also be useful in producing added-value products with health-promoting properties and extended shelf life. All studies regarding technologies that may improve the quality of aquatic products, extend their shelf life, and promote human health are eligible to be included in this Special Issue.

Dr. Athina Ntzimani
Dr. Theofania Tsironi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • quality improvement
  • shelf life extension
  • valorization of aquatic by-products
  • intelligent packaging
  • active packaging
  • value addition
  • non-thermal processing
  • bioactive compounds
  • health improvement

Published Papers

There is no accepted submissions to this special issue at this moment.
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