Dairy Science: Emerging Trends in Research for Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 15 February 2026 | Viewed by 1255
Special Issue Editors
Interests: cheese; ripening; aroma development; dairy processing; dairy technology
Special Issue Information
Dear Colleagues,
In recent years, research on dairy products has experienced significant growth driven by the evolving understanding of their nutritional and functional benefits and the awareness of consumers. Emerging trends highlight the use of dairy as an ingredient in multiple food formulations as well as the development of novel dairy-based formulations enriched with bioactive compounds, probiotics, and dairy components. Advances in analytical techniques have also contributed to gain insights into the complex matrix of dairy products. The demand for sustainability has sparked interest in reducing waste and upcycling dairy streams opening the door for new product development and the use of new technology.
These new areas of research not only expand our knowledge of dairy science but also pave the way for developing next-generation dairy products tailored to meet diverse consumer needs.
Potential topics include, but are not limited to the following:
- Application of dairy ingredients in novelty products
- Uses of new or alternative ingredients for dairy foods
- New product development
- Characterization of new products
- Use of new or alternative technologies for the elaboration of dairy products
This special issue on “Dairy Science: Emerging Trends in Research for Dairy Products” will include a selection of recent research and current review articles about new products and application of ingredients. This Special issue is particularly focused on articles researching innovative products and new technologies for dairy foods.
Dr. Carmen Licon
Dr. Julieta Domínguez Soberanes
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
- dairy foods
- novelty
- dairy ingredients
- new technology
- cheese
- fermented products
- milk
- ice cream
- frozen desserts
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