Foods: New Perspectives

Dear Colleagues,

Foods are complex matrices, and their study is based on multidisciplinary approaches involving different expertises and knowledge, especially when considering the safe reuse of waste/by-products from animal and vegetal origin in view of a circular and sustainable economy.
Chemical, physical and microbiological methods and techniques are used to transform raw ingredients into food and other forms, providing nutrients and added value formulations based on the micronutrients present in the original food matrices.
This Special Issue is dedicated to all the different aspects of food matrices, ranging from analysis to safety, from food traceability to novel resources for functional food, food supplements and nutraceuticals.
The sustainabile and efficient recovery of active compounds from food matrices represents a worlwide novel challenge for research. Additionally, reusing food matrices is a key element in achieveing the vision of a circular economy which is sustainable, adds value to food products, and is environmentally friendly.
The new frontiers in food analysis as well as the use of new approaches for novel formulations and the delivery of nutrients (e.g., nanotechnology), impact on several aspects of food science and represent great global challenges for the future. Of particular note, are novel foods and novel food supplements and nutraceuticals which may potenitally have an impact on health.
The roles and perspective uses of novel foods in human health, examined from different angles, ranging from analytical aspects to clinical trials and from efficacy studies to the beneficial effects on health, are among the hot topics in food research and form the point of focus for this Special Issue.
It is our privilege to invite you to contribute up to date research results to this wide area as part of this Special Issue of Foods, which will report on results at the frontier of food research.

Prof. Dr. Antonello Santini
Prof. Dr. Giacomo Dugo
Dr. Nicola Cicero
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.