Mediterranean Foods: Technological, Sensorial and Nutraceutical Features

Dear Colleagues,

Being aware of the wide interaction of human diet and culture, UNESCO recognized the Mediterranean diet (MD) as an Intangible Cultural Heritage of Humanity in 2010.

Although different countries in the Mediterranean region have their own diets, they share the following pattern:

- Assumption of extra virgin olive oil (EVOO) as the main dietary fat.

- Use of cereals, mainly wheat (i.e., bread, pasta, couscous, and bulgur) and rice, as the main sources of carbohydrates and calories.

- High consumption of fruits, vegetables, fish, and seafoods together with moderate consumption of dairy products (mainly cheese and yogurt) and low consumption of meat and meat products.

- Consumption of moderate quantities of wine during meals.

Furthermore, as widely reported in the literature, the MD could be a strategic dietary pattern for the prevention and control of chronic diseases over the entire lifespan and improvement of life expectancy and quality.

In this context, this Special Issue will present an overview of the innovative trends about Mediterranean foods. We invite authors to submit original research papers or comprehensive review papers concerning innovation trends in technological processes for the production and storage of Mediterranean foodstuffs as well as food chemical, sensorial, and nutraceutical characterization and their influence on human health. Manuscripts related to the development of innovative foods based on the valorisation of food waste or the recovery of natural value-added components from the Mediterranean food chain are also encouraged.  

Dr. Francesca Venturi
Prof. Dr. Angela Zinnai
Guest Editors

Manuscript Submission Information

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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-anonymized 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.