New Insights into Legume and Cereal Innovations in Processing, Storage and Shelf Life

Dear Colleagues,

As global food demand continues to rise, legumes and cereals play a critical role in ensuring food security while guaranteeing nutritional quality. The aim of this Special Issue is to gather high-impact reviews and original research papers that study innovations in legume and cereal technology with a particular emphasis on, but not limited to, (i) novel processing methods that could improve nutritional value and physicochemical/technological properties (e.g., pulsed electric field, ultrasound, microwaves, high-pressure homogenization, and extrusion cooking); (ii) innovative approaches in food product development (e.g., protein extraction; meat, fish, and dairy alternatives; and fortified traditional foods like bakery products, snacks, and pasta); (iii) the evaluation and extension of the shelf life of cereal- and legume-based food products; and (iv) the recovery and valorisation of by-products and side streams originating from cereal and legume processing technologies. We strongly encourage contributions with interdisciplinary approaches, combining biotechnology, engineering, and food science to address the challenges in the legume and cereal sectors. These findings will offer valuable insights for scientists, industry professionals, and policymakers dedicated to enhancing the sustainability and efficiency of food systems. 

Dr. Davide De Angelis
Dr. Carmine Summo
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 250 words) can be sent to the Editorial Office for assessment.

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.