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The 6th International Electronic Conference on Foods—“Future Horizons in Foods...
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The 6th International Electronic Conference on Foods—“Future Horizons in Foods and Sustainability” (Foods 2025)

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 31 December 2026 | Viewed by 7398

Special Issue Editor

Prof. Dr. Arun K. Bhunia

E-Mail Website
Guest Editor
1. Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
2. Department of Comparative Pathobiology, Purdue University, West Lafayette, IN 47907, USA
Interests: microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety; probiotics and gut health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

I am honored to welcome you to the 6th International Online Conference on Foods—Future Horizons in Foods and Sustainability (Foods 2025), hosted by the MDPI Journal Foods (ISSN 2304-8158, Impact Factor 4.7). This three-day virtual event will take place from 28-30 October 2025, bringing together global experts, researchers, and practitioners to discuss the latest advancements and explore the challenges and opportunities shaping the future of food science and sustainability.

As the demand for innovative and sustainable food solutions continues to grow, the role of food science in addressing global challenges has never been more vital. Foods 2025 aims to foster collaboration and inspire breakthroughs to enhance food quality, safety, security, and sustainability. Furthermore, Personalized Foods or Foods as Medicine will drive future innovations. We are excited to see the wealth of expertise and innovation participants will bring to this event.

Foods 2025 will feature a wide range of sessions covering critical topics in food science, including, but not limited to, the following:

  1. Food Technology and Engineering；
  2. Nutritional and Functional Foods；
  3. Food Quality and Safety；
  4. Food Microbiology；
  5. Chemistry and Physicochemical Properties；
  6. Sustainable Food Security and Food Systems；
  7. Food Biotechnology；
  8. Foods as Medicine.

We warmly invite you to submit your abstracts to showcase advanced research, innovative practices, and transformative ideas in these fields. Join us on this dynamic platform to exchange ideas, share insights, and collaborate in shaping the future of food science and sustainability. Together, let us chart a course toward a healthier, more sustainable, and resilient global food system.

Sincerely,

Prof. Dr. Arun K. Bhunia
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 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

  • food science
  • sustainability
  • food technology
  • functional foods
  • food security
  • personalized nutrition
  • food biotechnology
  • food safety
  • global food systems

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

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Research

27 pages, 5869 KB  
Article
Texture Phenotypes of Fiber-Enriched Extruded Snacks Revealed by Mechanical–Acoustic Analysis, Tribology, and Sensory Mapping
by Aunchalee Aussanasuwannakul and Hataichanok Kantrong
Foods 2026, 15(4), 758; https://doi.org/10.3390/foods15040758 - 19 Feb 2026
Viewed by 968
Abstract
Texture perception in extruded snacks is commonly evaluated using force-based measurements, although crispness-related oral sensations arise from fracture, sound emission, and lubrication during mastication. This study developed a mechanistically grounded framework for texture characterization of fiber-enriched extruded snacks by integrating instrumental and sensory [...] Read more.
Texture perception in extruded snacks is commonly evaluated using force-based measurements, although crispness-related oral sensations arise from fracture, sound emission, and lubrication during mastication. This study developed a mechanistically grounded framework for texture characterization of fiber-enriched extruded snacks by integrating instrumental and sensory analyses within an oral-processing context. Extruded snack samples containing soybean residue (okara; 0%, 29%, and 40%) and commercial benchmarks were evaluated using synchronized mechanical–acoustic testing (five-blade Allo-Kramer shear and three-point bending tests), oral tribology, and sensory evaluation combining intensity rating and ranking. Increasing okara content shifted fracture behavior from brittle, sound-emitting failure toward damped, progressive deformation with approximately 3–5-fold lower acoustic envelope amplitudes and smoother force–time profiles. These changes corresponded to lower perceived Crunchiness and Sound Intensity, reflecting diminished crispness-related perception, and higher Hardness and Grittiness/Coarseness attributes (increases of ~25–45%). Oral tribology revealed cohesive, poorly lubricated boli for okara-rich snacks, requiring higher entrainment parameters (Uη0 ≈ 1.0 × 105–3.5 × 105) to transition from boundary to mixed lubrication compared with commercial benchmarks (Uη0 ≈ 7.0 × 104–2.0 × 105). Convergent multivariate analyses established instrumentally defined texture phenotypes that translate mechanical–acoustic and tribological signatures into sensory-interpretable texture categories, providing a practical framework for discriminating and optimizing nutritionally enhanced extruded snack products. Full article
(This article belongs to the Special Issue The 6th International Electronic Conference on Foods—“Future Horizons in Foods and Sustainability” (Foods 2025))
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19 pages, 1539 KB  
Article
Effects of Fertigation Programs and Substrates on Growth, Fruit Quality, and Yield of Bell Pepper (Capsicum annuum) in Greenhouse Conditions
by Ángel R. Pimentel-Pujols, José M. García, Fernando Borrás and Juana Fernández-López
Foods 2026, 15(3), 505; https://doi.org/10.3390/foods15030505 - 1 Feb 2026
Viewed by 1256
Abstract
Global vegetable production exceeded 1.2 billion tons in 2022, with bell pepper (Capsicum annuum) accounting for 37 million tons, a crop of high value due to its versatility, commercial demand, and nutritional properties. In the Dominican Republic, greenhouse vegetable production has [...] Read more.
Global vegetable production exceeded 1.2 billion tons in 2022, with bell pepper (Capsicum annuum) accounting for 37 million tons, a crop of high value due to its versatility, commercial demand, and nutritional properties. In the Dominican Republic, greenhouse vegetable production has experienced accelerated growth over the last 23 years, reaching over 10 million m2 of infrastructure and increasing pepper production from 9122 to 32,000 tons. However, limitations in technical information regarding nutritional management and substrate use persist, despite the extensive empirical experience of producers and technicians. This study evaluated the effect of three fertigation programs (low, medium, and high doses: FP1, FP2, and FP3) and three substrates (carbonized rice husk- CRH, coconut fiber-CF, and a 1:1 Mix) on 180 plants grown for 141 days in a greenhouse, using a completely randomized split-plot design. Growth, physiological, quality, and yield indicators were measured. Principal Component Analysis (PCA) explained 88% of the variability, showing that FP2 and FP3, combined with BRH and the 1:1 Mix, generated greater plant height, stem diameter, chlorophyll content, and canopy development, while FP1 and CF were associated with lower performance. Regarding fruit quality, the BRH and 1:1 Mix substrates yielded higher values for length, width, and weight, whereas °Brix content responded primarily to fertigation doses. Total yield confirmed this pattern, highlighting FP3–BRH as the best combination evaluated and FP1–CF as the one with the lowest productivity. Full article
(This article belongs to the Special Issue The 6th International Electronic Conference on Foods—“Future Horizons in Foods and Sustainability” (Foods 2025))
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17 pages, 1060 KB  
Article
Influence of Live Music and Tasting Assessment on Hedonic and Emotional Responses of Wine in Public Tasting Events
by Roberto Marangoni, Isabella Taglieri, Alessandro Bianchi, Chiara Sanmartin, Pierina Díaz-Guerrero, Alessandro Tonacci, Francesco Sansone and Francesca Venturi
Foods 2026, 15(3), 504; https://doi.org/10.3390/foods15030504 - 1 Feb 2026
Viewed by 911
Abstract
Wine represents one of the most complex food matrices from a sensory perspective, as its appreciation emerges from the interaction between chemical composition, perceptual mechanisms, and contextual influences. Contemporary research in oenology and sensory science increasingly recognizes wine evaluation as an integrated perceptual [...] Read more.
Wine represents one of the most complex food matrices from a sensory perspective, as its appreciation emerges from the interaction between chemical composition, perceptual mechanisms, and contextual influences. Contemporary research in oenology and sensory science increasingly recognizes wine evaluation as an integrated perceptual event shaped by cognition, memory, and affect, rather than a simple response to aroma or flavor cues. Live music is widely used in hospitality settings to enhance consumer experience; however, its specific influence on wine appreciation and emotional responses remains insufficiently explored, particularly in real-world contexts. This study investigates how two contrasting musical atmospheres—melancholic/relaxing and upbeat/motivational—modulate hedonic evaluations and emotional profiles during public wine tastings, compared with a no-music condition. Data were collected across five live tasting events (5 Wednesdays of Emotions) using structured questionnaires that included hedonic ratings and multidimensional emotional measures. Statistical analyses were conducted using non-parametric tests, meta-analytic p-value combination, and cumulative link mixed models for ordinal data. The presence of music significantly enhanced overall wine appreciation compared to the silent condition, although the magnitude and direction of the effect varied across individuals and musical styles. Upbeat/motivational music generally produced stronger and more consistent increases in liking than melancholic/relaxing music. Emotional responses—particularly positive surprise—emerged as key mediators of hedonic improvement and showed strong associations with overall liking. Preference profiling revealed distinct response patterns, indicating that auditory modulation of wine perception is not uniform across consumers. These findings support a crossmodal interpretation in which music shapes wine appreciation primarily through emotion-based and expectancy-related mechanisms rather than through direct sensory enhancement. By demonstrating these effects in ecologically valid tasting environments, the study highlights the role of auditory context as a meaningful component of multisensory wine experiences. Full article
(This article belongs to the Special Issue The 6th International Electronic Conference on Foods—“Future Horizons in Foods and Sustainability” (Foods 2025))
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16 pages, 1422 KB  
Article
Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts
by Ravish Kumkum, Kathryn Aston-Mourney, Bryony A. McNeill and Leni R. Rivera
Foods 2026, 15(2), 263; https://doi.org/10.3390/foods15020263 - 11 Jan 2026
Cited by 5 | Viewed by 1183
Abstract
Polyphenols, particularly anthocyanins, are associated with metabolic health benefits; however, whether anthocyanin extracts provide greater bioaccessibility than whole foods remain unclear. This study investigated the role of the food matrix in açaí berry, one of the richest natural sources of anthocyanins, by comparing [...] Read more.
Polyphenols, particularly anthocyanins, are associated with metabolic health benefits; however, whether anthocyanin extracts provide greater bioaccessibility than whole foods remain unclear. This study investigated the role of the food matrix in açaí berry, one of the richest natural sources of anthocyanins, by comparing polyphenol and anthocyanin bioaccessibility across freeze-dried whole fruit, crude extract, and purified extract. All samples underwent standardised INFOGEST in vitro digestion, and total polyphenol content (TPC), anthocyanins (ACN), and antioxidant activity were quantified using Folin–Ciocalteu, pH-differential, and DPPH assays, respectively. Intestinal-phase TPC % bioaccessibility was similar in whole fruit (58%) and crude extract (58%) but significantly lower in pure extract (43%). ACN bioaccessibility showed a pronounced matrix effect, with the highest retention in whole fruit (44%), followed by crude extract (32%), and the lowest retention in pure extract (12%). Antioxidant activity after intestinal digestion mirrored these patterns. Overall, these findings demonstrate that the natural açaí food matrix substantially preserves anthocyanin stability during digestion, resulting in higher bioaccessible levels than matrix-free extracts, suggesting that incorporating matrix components into anthocyanin-rich nutraceuticals may help support greater functional recovery during gastrointestinal digestion. Full article
(This article belongs to the Special Issue The 6th International Electronic Conference on Foods—“Future Horizons in Foods and Sustainability” (Foods 2025))
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34 pages, 1481 KB  
Article
Claiming Food Ethics as a Pillar of Food Security
by Ioana Mihaela Balan, Teodor Ioan Trasca, Nicoleta Mateoc-Sirb, Bogdan Petru Radoi, Ciprian Ioan Rujescu, Monica Ocnean, Flaviu Bob, Liviu Athos Tamas, Adrian Daniel Gencia and Alexandru Jadaneant
Foods 2026, 15(2), 255; https://doi.org/10.3390/foods15020255 - 10 Jan 2026
Viewed by 1027
Abstract
This article explores the integration of food ethics as a proposed fifth and emerging pillar of food security, complementing the four dimensions established by the FAO 1996 framework (availability, accessibility, utilization, and stability). Using Romania as a case study, the research combines descriptive [...] Read more.
This article explores the integration of food ethics as a proposed fifth and emerging pillar of food security, complementing the four dimensions established by the FAO 1996 framework (availability, accessibility, utilization, and stability). Using Romania as a case study, the research combines descriptive statistical analysis, legislative review, and conceptual interpretation to examine how moral responsibility, social equity, and food citizenship shape sustainable food systems. Quantitative data from Eurostat (2020–2022) reveal that Romania generates over 3.4 million tons of food waste annually, with households accounting for more than half of the total. This wasted abundance coexists with persistent food insecurity, affecting 14.7% of the population who cannot afford a protein-based meal even once every second day. Given the short time series (n = 3), including the entire data that was reported to date and the exclusive use of secondary data, the statistical results are interpreted descriptively and, where applicable, exploratorily. In this context, the findings demonstrate that food waste is not merely an issue of economic inefficiency, but rather a profound ethical and social imbalance. This research argues for the conceptual recognition of an ethical pillar within the food security framework linking moral awareness, responsible consumption, and equitable access to food. By advancing food ethics as a normative and societal foundation of sustainable food systems, this article offers a framework relevant for policy design, civic engagement, and collective responsibility, reframing food security beyond a purely technical objective. Full article
(This article belongs to the Special Issue The 6th International Electronic Conference on Foods—“Future Horizons in Foods and Sustainability” (Foods 2025))
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