The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" (Foods 2021)

Dear Colleagues,

This Special Issue comprises selected papers from the Proceedings of The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" (Foods 2021), held on 15–30 October 2021, on https://foods2021.sciforum.net/, an online platform for hosting scholarly e-conferences and discussion groups.

Through Foods 2021, we aim to provide leading scientists working in the field of food research with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but which will be more inclusive by breaking the cost and time barriers that prevent participation in international conferences. The conference has been divided into 9 themes, as listed below:

Session 1: COVID-19 Risks to Global Food Security and Sustainability
Session 2: Novel Technologies and Future Food
Session 3: Food Nutrition and Human Health
Session 4: Food Analysis and Foodomics
Session 5: Food Chemistry and Biochemistry
Session 6: Consumers’ Preferences and Food Choices
Session 7: Food Microbiology and Fermentation
Session 8: Food Packaging and Preservation
Session 9: Innovative Food Additives and Ingredients

Selected papers that have attracted the most interest on the web or that provide a particularly innovative contribution have been gathered for publication. These papers have been subjected to peer review and are published with the aim of a rapid and wide dissemination of research results, developments, and applications. We hope this Conference Series will grow rapidly in the future and become recognized as a new way and venue by which to present new developments related to the field of food science and functional foods.

Prof. Dr. Arun K. Bhunia
Prof. Dr. Benu P. Adhikari
Dr. Diego A. Moreno
Prof. Dr. Oscar Núñez
Dr. Han-Seok Seo
Prof. Dr. Joana S. Amaral
Prof. Dr. Katrina Campbell
Prof. Dr. Antonello Santini
Dr. Antonio Cilla
Dr. Marlene Cran
Prof. Dr. Theodoros Varzakas
Prof. Dr. Antonello Paparella
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.