Advances in Physicochemical Characterization, Sensory Evaluation and Technological Applications of Innovative Foods and Beverages
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 11
Special Issue Editors
Interests: analysis and development of alcoholic and non-alcoholic beverages
Interests: food flavor compounds; biotechnology; biological transformation; process optimization high-value utilization of by-products/waste material; functional food ingredients
Special Issue Information
Dear Colleagues,
Technological applications and innovations in the food and beverage sector are increasingly prevalent, reducing costs; offering microbiological, physicochemical, and sensory quality safety; utilizing waste; and creating new products, new ingredients, and new options for the industry. Many technologies can and should be sustainable and change people's lives for the better. Every technological innovation deserves to be analyzed, considering the product obtained from the application of technology or technological innovation. Recently, sustainable or "green" analyses have been increasingly used, as they are effective, fast, and have low environmental impact. High-performance equipment, different physicochemical analysis techniques, and new sensory tests are being used to monitor new products and ensure quality control. Therefore, Issue of Foods will focus on the use of technologies and innovations to enhance the physicochemical and sensory characteristics of new foods and beverages.
Prof. Dr. Maria Eugenia de Oliveira Mamede
Prof. Dr. Bruno Nicolau Paulino
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
- emerging technologies
- technological innovations
- nutritional composition
- innovations in physicochemical analysis
- sensory profile and consumer testing
- trained team and experts
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