Sustainable Future Protein Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: closed (10 December 2021) | Viewed by 69976
Special Issue Editors
Interests: emerging processing technologies; meat science; carcass characterization; value-addition; ingredients; clean-label foods; alternative proteins
Interests: process engineering; emerging processing technologies; alternative proteins; food structure
Special Issues, Collections and Topics in MDPI journals
2. School of Science, Edith Cowan University, 270 Joondalup Rd, Joondalup, WA 6027, Australia
Interests: proteins; peptides; proteomics; allergy; food intolerance; alternative proteins; sustainable food production
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The challenge to address future global protein demand has led to increased research for healthy and sustainably produced protein foods. This includes the valorization of traditional animal-based protein sources, through to the development of new protein foods within the categories of plant-based, cultivated, and fermentation science. For consumer acceptance, new foods must have excellent sensory and nutritional quality, and this presents a challenge. Processing technologies will have a role to play in sustainably developing high-quality future protein products. However, there is a need to further optimize processing for improved function and flavor attributes of new protein products, while also understanding impacts on the nutrition aspects of digestibility, bioavailability, and allergenicity. This Special Issue welcomes papers with the following research areas:
- Sustainable processing technologies applied to protein foods
- Exploring the techno-functionality of protein ingredients and foods from emerging or under-explored sources, e.g., grains, legumes, pulses, mycoprotein, insects, algae.
- Measuring and modulating flavor aspects of protein ingredients
- Understanding human digestibility of new proteins
- Health aspects of proteins in the human diet—protein quality, micronutrients, bioavailability, and allergenicity.
Dr. Ciara McDonnell
Prof. Dr. Roman Buckow
Prof. Dr. Michelle Colgrave
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.
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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
- protein
- processing
- technologies
- sustainable
- ingredients
- health
- flavor
- digestibility
- formulation
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