Novel Technologies in Food Processing

Dear Colleagues,

With the rapid development of the global food industry and the increasing demands of consumers for food quality, safety, nutrition, and convenience, traditional food processing technologies are facing multiple challenges, including efficiency, safety, and sustainability. In addition, in-depth research in fields such as physics, materials science, computer information technology, and bioengineering has provided new tools and methods for food processing, resulting in a series of innovative technologies that cross multiple disciplines. Therefore, the development and application of novel food processing technologies have become a driving force for improving the efficiency of the food supply chain and promoting the transformation and upgrading of the global food industry.

This Special Issue cordially invites cutting-edge research findings on the mechanisms, optimization processes, and application effectiveness of novel food processing technologies (including original research papers and reviews). Topics include, but are not limited to, the following: mechanistic understanding and process optimization of non-thermal food processing technologies (such as ultra-high pressure, cold plasma, pulsed electric fields, static magnetic fields, etc.); food additive manufacturing and structured food design technologies (such as 3D/4D printing, electrospinning, microfluidic manufacturing, vacuum freeze-drying, nanotechnology, etc.); emerging extrusion technology for polysaccharide/protein structural modification and enhancement (such as reactive extrusion, high-moisture extrusion, supercritical CO₂-assisted extrusion, etc.). Submissions should focus on the principles, advantages, efficiency, and applicability of novel food processing technologies. Furthermore, the cost, regulatory, and safety issues associated with these technologies should also be considered.

This Special Issue aims to promote the transformation of food processing technology towards high efficiency, intelligence, and low-carbon sustainability, while fostering the practical application of related technologies in the food industry.

Prof. Dr. Zhengyu Jin
Dr. Long Chen
Dr. Hao Cheng
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.