Processing, Utilization and In-Depth Development of Cereal and Cereal By-Products

Dear Colleagues,

This Special Issue is dedicated to the most recent advances in the processing, valorization, and development of cereals and their by-products, key areas for ensuring global food security and promoting sustainability in the food industry. As primary sources of nutrients, cereals play a central role in human nutrition. However, the increasing demand for healthier and more sustainable foods poses significant challenges to the sector. In this context, innovations in processing techniques, such as extrusion, fermentation, and germination, have been widely investigated to enhance the nutritional value of cereals and develop functional foods that meet the expectations of an increasingly health-conscious consumer base.

At the same time, cereal by-products, often overlooked or discarded, have shown considerable potential for reuse as functional ingredients, biomaterials, and sources of bioactive compounds. The valorization of these residues represents an effective strategy not only for waste reduction but also for strengthening the circular economy, with direct implications for the sector’s sustainability. Emerging research on the production of bioplastics, biodegradable packaging, and antioxidant compounds from cereal by-products suggests promising transformations in the industry, reducing dependency on fossil-based materials. The application of these residues in nutraceuticals and health-promoting products has also gained attention, adding value to previously underutilized raw materials.

The articles included in this Special Issue are expected to rigorously explore advanced strategies for the valorization of cereals and their by-products, as well as the environmental and economic impacts of these innovations. Interdisciplinary approaches that integrate food science, biotechnology, and food engineering are encouraged, with the goal of proposing concrete solutions to current industry challenges. By offering a comprehensive overview of the outcomes of cereal processing and utilization, this issue aims to provide relevant insights for academia and industry, fostering more sustainable practices and contributing to the development of healthier and more environmentally responsible food systems.

Prof. Dr. Marcio Schmiele
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.

• cereal processing
• cereal by-products
• circular economy
• dietary fibers
• proteins
• starches
• sustainability
• waste valorization