Application of Extrusion Technology in Food Science
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 66
Special Issue Editors
Interests: mechanical engineering; extruder construction; extrusion parameters; functional food; extruded biopolymers; selected physical and chemical properties of extrudates; biogas
Special Issue Information
Dear Colleagues,
This Special Issue of our Journal is dedicated to the latest advancements and applications of the extrusion process in food technology. The articles included in this issue analyze the design of extruders, their impact on production efficiency and the quality of the resulting extrudates. Special attention is given to the selected physicochemical properties of extrudates, which determine their applicability in the food industry.
The issue also explores innovative approaches to utilizing biopolymers obtained through extrusion, which can be incorporated into the production of functional foods with enhanced health benefits. Additionally, it examines strategies for valorizing by-products from the agri-food industry in food production, aligning with the principles of a circular economy.
Particular emphasis is placed on research discussing the potential of extrusion technology in biofuel production, including the possibilities of utilizing extrusion techniques in biogas production. This issue serves as a comprehensive resource for researchers and industry professionals engaged in modern food processing technologies and sustainable development within the food sector.
Dr. Maciej Combrzyński
Dr. Tomasz Oniszczuk
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
- extrusion processing
- extruder construction
- selected physical and chemical properties of extrudates
- extruded biopolymers
- functional food
- extruded snacks, food pellets, pet food, pasta, RTE products
- extruded semi-finished products
- management of post production waste in extrusion technology
- biogas production
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