Food Modelling*

Dear Colleagues,

Modern food science is supported by reliable research outcomes depicted or confirmed by data modelling and probability science. Although different types of models can be developed in food science, their objectives mostly revolve around explaining or representing physical, chemical, or biological phenomena in foods or food processes and/or estimating meaningful parameters that are necessary for simulation, prediction, control applications, or optimization/intervention strategies. The ever-growing computational resources available have stimulated the advances in food modelling. The modelling of food products and processes can vary in complexity, attending to factors such as the extent of knowledge on the inherent mechanisms and interactions to be described, the extent of uncertainty about food properties, and the intricacy of the dynamic processes/phenomena to be represented. In food science, models can be classified as inferential or predictive, static or dynamic, empirical or mechanistic, deterministic or stochastic, etc. This Topical Collection entitled “Food Modelling” seeks to gather work on new approaches and applications of modelling in diverse food science fields such as process development and optimization, food formulations, thermal and non-thermal processes, fermentation processes, safety and quality in the food chain, predictive microbiology and risk assessment, food control, heat and mass transfer in food engineering problems, sensory analysis, and chemometrics, among others. The Collection also welcomes submissions on the development of new meta-analysis methods and applications in food science, and the construction of open databases and/or software solutions.

Prof. Dr. Ursula Andrea Gonzales-Barron
Prof. Dr. Vasco Cadavez
Collection 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.