Special Issue "Green Manufacturing Technology for Livestock, Poultry and Aquatic Products"

Dear Colleagues,

Food, energy, and water are considered as the ‘nexus of sustainable development’. The food industry constantly needs to reform and reinvent itself in order to overcome the challenges related to food security and sustainability. Ensuring nutritional security of 10 billion people by 2050 need more livestock, poultry, and aquatic products. However, currently employed traditional production methods are perceived as major drivers of climatic change, biodiversity loss, and fresh-water depletion even though they contributes to livelihood, nutritional security, and economic benefits to billions of farmers around the world. Green food processing can be a suitable alternative to the existing practices to reduce environmental footprint, one of the biggest challenges of the 21^st century. Eco-friendly manufacturing technologies along the value chain in livestock, poultry, and aquatic products production may enhance the product quality, shelf-life, and the nutritional characteristics while also reducing the energy use during processing, minimizing water requirement in harvesting, washing, and processing, use of naturally derived ingredients and valorisation of wastes and by-products. Hence, this Special Issue is proposed with an aim to evolve the novel green technologies in primary and further processing of livestock, poultry, and aquatic products production, including processing, packaging, preservation, transportation, and retailing to ensure sustainability.    

In this Special Issue, original research articles and reviews are welcome. The topics/technologies which presents new opportunities in greening of livestock, poultry, and aquatic food sector which includes, but is not limited to, the following:

1. Primary processing: Adoption of water and energy-efficient practices.
2. Natural ingredients in processing: implementation of green technologies to reduce chemical additives.
3. Further processing: energy-efficient technologies/operations—supercritical extraction, membrane filtration and osmotic pre-treatment, high-pressure processing, microwave-drying, thawing and pasteurization, ohmic (OH) heating, super-chilling, sous-vide processing, etc.
4. By-products and waste management: green extraction and valorization of by-products.
5. Packaging solutions: potential of sustainable, biodegradable, and green packaging materials for enhanced quality, safety, and shelf-life.
6. Storage, transportation, and retailing: sustainable value chain solutions to ameliorate the environmental foot prints.

Dr. Naveena B. Maheswarappa
Dr. Ranjith Ramanathan
Dr. Rituparna Banerjee
Guest Editors

Manuscript Submission Information

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• livestock and poultry
• aquatic foods
• green technologies
• processing
• sustainability
• energy and water
• meat and poultry
• value chain