Nuts: A Sustainable Raw Material for Food Innovation and Beyond
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 20 January 2026
Special Issue Editors
Interests: food technology; novel foods; functional food; food byproducts; acorn; machine vision; image analysis (food, beverage, plant, and grain crop quality); mathematical modeling and optimization
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; functional food; acorn; food rheology; cereal technology; analytical and rheological characterization of flour and cereal-based products; development of cereal-based functional foods; mechanisms of bread staling; nutritional quality of cereals and cereal products; application of food industry byproducts
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nuts represent a valuable and sustainable resource with a wide range of applications in both food and non-food sectors. Rich in essential nutrients, bioactive compounds, and functional properties, nuts are increasingly being incorporated into innovative food products that cater to health-conscious consumers and specialized diets, such as vegan and gluten-free. Beyond their nutritional value, nut by-products—including shells, skins, and press cakes—offer untapped potential for use in bioplastics, cosmetics, nutraceuticals, and other eco-friendly solutions.
This Special Issue aims to explore the multifaceted potential of nuts in the context of food innovation, sustainability, and circular economy principles. We welcome research focused on technological advancements in nut processing, novel product development, the extraction of bioactive compounds, and environmental impact assessments. Contributions may also address the valorization of nut industry by-products and the role of nuts in promoting sustainable food systems.
We invite submissions of original research articles, reviews, and short communications related to the diverse uses of nuts as raw materials—from farm to final product—with emphasis on innovation, functionality, and environmental responsibility.
Prof. Dr. Jasmina Lukinac
Prof. Dr. Marko Jukić
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
- nut-based food products
- gluten-free alternatives
- functional foods
- plant-based diets
- bioactive compounds
- nuts by-products
- sustainability
- eco-friendly extraction techniques
- non-food applications
- waste valorization
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