Closing the Loop in Value-Added Foods of Animal Origin: Innovations via Upcycled Ingredients
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 20 November 2026 | Viewed by 2285
Special Issue Editors
Interests: by-product valorisation; food waste upcycling; polymeric film design for active packaging; bioactive compound recovery; dietary supplement development
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds; by-products; functional foods; edible mushrooms; food safety; food preservation; food technology; food science; green extraction; meat science
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food safety and quality; food preservation; food packaging; natural ingredients and preservatives; edible films and coatings; animal-origin products; functional and fortified foods; by-products and waste valorisation; wild edible ingredients
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The disposal of waste and the underutilisation of by-products in the food industry represent major global challenges. Transforming these materials into safe and valuable food ingredients can enhance resource efficiency, reduce environmental impact, and promote circular economy practices. Upcycled ingredients produced in this way offer unique opportunities to create value-added animal-origin foods.
This Special Issue seeks innovative research on strategies for developing upcycled ingredients and reformulating animal-origin food. Manuscripts may focus on, but are not limited to, the following topics:
- Development of upcycled ingredients from food by-products and waste;
- Functional, nutritional, and technological properties of upcycled ingredients;
- Reformulation of animal-origin foods using upcycled ingredients;
- Safety assessment of both upcycled ingredients and reformulated products;
- Shelf-life evaluation of both upcycled ingredients and reformulated products;
- Health-promoting potential of upcycled ingredients;
- Consumer perception and acceptance of foods containing upcycled ingredients.
Full-length original research and review articles are welcome.
Dr. Cristina Anamaria Semeniuc
Dr. Melinda Fogarasi
Dr. Maria-Ioana Socaciu
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.
Keywords
- upcycled ingredients
- food by-products
- food waste
- animal-origin foods
- food reformulation
- value-added foods
- functional properties
- nutritional properties
- food safety
- shelf-life
- health-promoting potential
- sustainability
- circular economy
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