Comparative Safety Assessment of Foods of Plant Origin
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 48
Special Issue Editors
Interests: plant foods; plant sciences; research methodology; food security; food safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Foods of plant origin are of particular interest in an international context where consumer demand is increasingly oriented towards the consumption of fewer products of animal origin. To reduce the impact of food production and transformation on climate change but also in relation to nutritional and health issues, many recommendations to reduce meat consumption have been introduced in recent years and may affect the consumption habits of part of the population. In this context, we have seen many new products proposed by food companies based on raw materials of plant origin. These are either new products, often with new uses, or alternatives to existing products, including meat-based products. We have also seen a "comeback" of some traditional products, such as fermented products, for which we are also seeing a change in the production process, as consumers are more willing to transform the material themselves. All these changes, whether in the nature of the raw materials or products, the process, or the use of the products by the consumers themselves, are linked to changes in the way food safety should be assessed throughout the food chain. In addition, climate change also plays a major role in the way raw materials are produced, with potential implications for the nature of hazards encountered in different productions or regions.
In this Special Issue, we would like to focus on how these new developments and/or changes affect food business operators along the entire food chain, from the production of crops, fruit, and vegetables to their consumption. We want to pay particular attention to the hazards (physical, chemical, biological) that food business operators have to deal with and the importance of the quality of the risk assessment method they have to use to manage food safety properly, with a focus on allergens and emerging hazards. We therefore welcome any work or contribution that is likely to provide new insights on these topics and risk assessment in foods of plant origin.
Prof. Dr. Siniša Srečec
Dr. Benoit Grossiord
Guest Editors
Manuscript Submission Information
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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 safety
- risk assessment
- fruits and vegetables
- crops
- physical, biological, chemical hazards
- food control
- emerging hazards
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