Sustainable Food Production from Waste and By-Products in the Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 15 February 2026 | Viewed by 256
Special Issue Editors
Interests: carbon materials; catalytic pyrolysis; value-added products; biodiesel production; hydrocarbon-rich fuel; nanoparticles; sustainable biorefinery; biohydrogen
Special Issues, Collections and Topics in MDPI journals
Interests: biomass waste; adsorbent materials; microalgae cultivation; anaerobic digestion; wastewater treatment; wine wastewater; resource recovery; bioproducts
Special Issues, Collections and Topics in MDPI journals
Interests: biomass resource; algae; ecology; raceway ponds; photobioreactor
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the acceleration of urbanization and upgrades to consumer demands, the scale of the food industry is continuing to expand, leading to a significant increase in the quantity of by-products and waste. The food industry is actively promoting the green, low-carbon, circular, and efficient development of the sector through the resourceful and high-value utilization of these by-products and waste. For instance, proteins and fibers are extracted from food by-products via enzymatic hydrolysis and fermentation to produce feed products with high nutritional value, such as plant-based meats and dairy alternatives. Additionally, high-value healthcare ingredients, including natural vitamin E, phytosterols, and squalene, are extracted from food by-products using advanced techniques such as esterification, urea adduction, enzymatic methods, molecular distillation, and ion exchange. Furthermore, food waste is being transformed into organic fertilizers through processes like high-temperature sterilization, composting, and anaerobic fermentation, which are subsequently used to cultivate high-quality food raw materials. This Special Issue aims to provide a platform for encouraging the development of new processes and the exploration of innovative mechanisms related to the high-value utilization of food by-products and waste. Original papers and reviews focusing on innovative research and technological advancements in this field are warmly welcomed for inclusion in this Special Issue.
Prof. Dr. Yunpu Wang
Dr. Qi Zhang
Dr. Shuhao Huo
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 100 words) can be sent to the Editorial Office for announcement on this website.
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.
Keywords
- food by-products
- food waste
- high-value utilization
- healthcare ingredients
- high-quality food raw materials
- organic fertilizers
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