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Special Issue "Organic food: what about the nutritional value and food safety?"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (30 June 2015).
Dr. Lucy Van de Vijver
Department of Health and Nutrition, Louis Bolk Institute, Driebergen, The Netherlands
The issue of whether organically grown products are better for the consumers is a pressing question that is still not unequivocally answered. Recent reviews have concluded that differences in nutritional content exist. However, there is no agreement on the significance and relevance of such data.The consumer has little doubt. A vast group of organic consumers buys organic, maybe for personal benefit to increase health, but also out of environmental and animal welfare concerns. A lack of confidence in conventionally produced products may also contribute to such consumer behavior. The use of pesticides, antimicrobial agents, and fertilizer, and the use of artificial additives in processed food, are distrusted. Their negative impacts on the environment, and sometimes, on consumers, is confirmed frequently (such as in the rise of antibiotic resistance).
In this Special Issue, we focus on the questions of nutritional benefit and food safety: In what sense do organic and conventional products differ? Differences in primary production and processed foods are of interest. Additionally, researchers focusing on how differences in production systems affect the environment in a broader context are very much welcomed.
Dr. Lucy van de Vijver
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 papers will be 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 monthly 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 1200 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.