Optimization in Sustainable Food Processing to Improve Efficiency and Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 29 November 2024 | Viewed by 103

Special Issue Editors

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Guest Editor
Department of Food Science, Tunghai University, Taichung City 407, Taiwan
Interests: food processing; 3D food printing; edible film; electrospun nanofibers
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Food Science, National Quemoy University, 1 University Rd., Jinning Township 89250, Kinmen County, Taiwan
Interests: oils and fats; essential oil; natural products

Special Issue Information

Dear Colleagues,

With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers are implementing innovative food processing techniques and practices to reduce their environmental impact in response to this growing demand for sustainability. The current emphasis on food sustainability focuses primarily on production agriculture, nutrition, health, and well-being. A multi-indicator sustainability assessment as a guidance tool is the foundation of our emerging food processing developments, such as (1) biomass sources, (2) reduced carbon footprints, (3) sustainable consumption and production, (4) sustainable packaging alternatives, (5) food safety and quality, and (6) good health and well-being. The food industry is responsible for a significant amount of greenhouse gas emissions, making it crucial to adopt sustainable practices. Food processing, the necessary conversion of raw materials into edible, functional, and culturally acceptable food products, is an important link between production and consumption within the food value chain. We seek comprehensive submissions that provide insights into sustainable food systems and high quality manuscripts that are clear, concise, and methodologically sound.

Dr. Jhih-Ying Ciou
Dr. Chihyao Hou
Dr. Kai-Min Yang
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.


  • sustainable food processing
  • circular economy
  • bioresource material usage
  • food quality improvement
  • clean energy processing
  • food 3D printing
  • byproduct

Published Papers

This special issue is now open for submission.
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