Novel Approaches for Developing and Characterizing Value-Added Applications of Food and Agricultural Byproducts

Dear Colleagues,

Food and agricultural byproducts are renewable organic materials generated from agricultural and food production. They are mixtures of chemicals with an extremely complex matrix containing varying proportions of chemical constituents, including polysaccharide, protein, fat, lignin, and small molecules such as phenolic compounds. Without proper treatments, these food and agricultural byproducts can impose a tremendous environmental burden on ecosystems, representing unsolved hurdles that have captured the attention of governments, businesses, academia, and organizations.

This Special Issue invites researchers to submit their recent advances and novel approaches for developing and characterizing value-added applications of food and agricultural byproducts. Ultimately, this Special Issue aims to provide the most updated information on innovative techniques for food and agricultural byproduct processing and characterization. Hopefully, both academic and industrial scientists in these fields will be able to engage actively with the fascinating findings.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

• Developing innovative technology to process food and agricultural byproducts;
• Bioprocessing and biorefinery of upgrading food and agricultural byproducts to value-added products;
• Improving the nutritional value and health benefits of food and agricultural byproducts;
• Application of foods and agricultural byproducts for cost reduction and sustainability purposes;
• Investigating the economic and ecological feasibility of byproduct conversion processes.

We look forward to receiving your contributions.

Prof. Dr. Wenjun Wang
Dr. Yiming Feng
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 250 words) can be sent to the Editorial Office for assessment.

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.