Future Food: Exploring Sustainable, Healthy and Innovative Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 10 September 2025 | Viewed by 230
Special Issue Editors
Interests: food nutrition and function; natural products for chronic diseases prevention; development of new food resources
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the increasing awareness of human health, the research and development of future foods has become a hot topic in the field of food science. This Special Issue aims to gather and explore the latest research findings and advancements in key areas such as functional staple foods and their evaluation methods, the utilization of food and medicine homology resources, clean label foods, dietary nutrients, dietary fiber, polysaccharides, inflammation, gut microbiota, immunity, and metabolic health. Future foods are not only expected to meet basic nutritional needs but also to possess multiple health-promoting functions. Functional staple foods, as an important part of future foods, can provide a wealth of dietary nutrients, such as dietary fiber and polysaccharides through scientific nutritional fortification and innovative processing technologies. These nutrients help improve gut microbiota, enhance immunity, prevent inflammation, and promote metabolic health. Moreover, the development and utilization of food and medicine homology resources provide a rich material basis for the innovation of functional staple foods. The rise of clean label foods reflects consumers' demand for natural and healthy food products.
Therefore, this Special Issue aims to present a collection of studies focused on the current advances in the “Future Food: Exploring Sustainable, Healthy and Innovative Foods”. We would like to invite you to submit original review/research articles with novel ideas related to this topic.
Dr. Tao Wu
Dr. Hairong Long
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 fortification
- functional staple foods and evaluation
- utilization of food and medicine homology resources
- clean label foods
- dietary nutrients
- dietary fiber
- polysaccharides
- inflammation
- gut microbiota
- immunity
- metabolic health
- precision nutrition
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