The Impact of Food Processing and Preservation on Product Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 18 July 2026 | Viewed by 12
Special Issue Editors
Interests: encapsulation of bioactive compounds; stabilization of natural products during processing; natural compound application in food processing; shelf stableshelf-stable food processing
Special Issues, Collections and Topics in MDPI journals
Interests: natural products and bioactive compounds; micro-encapsulation; food processing and preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food processing and preservation technologies play a fundamental role in ensuring that raw materials are transformed into safe, edible, and nutritionally valuable products. As the global food system continues to evolve, the choice and optimization of processing technologies ranging from conventional thermal methods to emerging non-thermal and hybrid approaches have become critical determinants of product quality, consumer acceptance, economic feasibility, and industrial scalability. Processing interventions can significantly influence physicochemical attributes, sensory quality, nutritional stability, and microbiological safety, while also dictating operational costs and environmental impacts.
This Special Issue aims to advance scientific understanding of how diverse processing and preservation strategies affect overall product quality across different food matrices. We welcome studies evaluating the mechanisms underpinning quality changes, innovations that enhance safety and functionality, and assessments of technology suitability, adoptability, and economic efficiency. Submissions focusing on novel and emerging technologies, quality and safety optimization, process modelling, shelf-life extension, and industrial applications are particularly encouraged.
We invite high-quality original research papers, systematic reviews, and critical perspectives that contribute to improving the scientific and technological foundation of modern food processing.
Dr. Md Saifullah
Dr. Quan V. Vuong
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
- food processing technologies
- product quality
- preservation methods
- physicochemical properties
- sensory quality
- food safety
- emerging technologies
- process optimization
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