Special Issue "Novel and Green Processing Technology Applied in Dairy Products"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 30 May 2021.

Special Issue Editors

Prof. Marta H. Henriques
Guest Editor
Polytechnic Institute of Coimbra, Agriculture School, Department of Food Science and Technology, 3045-093 Coimbra, Portugal
Interests: antimicrobials; chemical engineering; dairy; food science
Special Issues and Collections in MDPI journals
Prof. Dr. Carlos José Dias Pereira
Guest Editor
Department of Food Science and Technology Agriculture School, Polytechnic Institute of Coimbra, Coimbra, Portugal
Interests: dairy and meat science; membrane technologies; valorization of food processing byproducts and food security

Special Issue Information

Dear Colleagues,

This Special Issue aims to highlight the current advances in the application of green processing technologies to the dairy industry. The growing concern for the environment, the increasingly stringent standards regarding environment protection, and economic competitiveness have led to more environmentally friendly approaches that have resulted in pollution prevention and efficiency maximization. The development of new technologies in the food industry envisaging the reduction of environmental impacts and energy consumption is of particular interest to academics and to food industry professionals. The new technologies must also maintain or improve food quality attributes such as nutrient content and sensory quality. In the Special Issue, particular attention will be given to new and more sustainable technologies, to the development of new products or to the valorization of dairy byproducts. Life cycle analysis, circular economy strategies, and best available technologies for cleaning and disinfection will also be considered. Investigations on how new technologies and new ingredients affect food quality in all its dimensions are also welcome.

Dr. Marta Helena Fernandes Henriques
Prof. Dr. Carlos José Dias Pereira
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 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 2000 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.


  • Membrane technologies
  • Byproduct valorization
  • Whey
  • Probiotics
  • Active packaging
  • Cleaning
  • Disinfection
  • Life cycle analysis
  • New product development
  • Circular economy

Published Papers (1 paper)

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Open AccessReview
Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications
Foods 2021, 10(1), 135; https://doi.org/10.3390/foods10010135 - 10 Jan 2021
The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of [...] Read more.
The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context. Full article
(This article belongs to the Special Issue Novel and Green Processing Technology Applied in Dairy Products)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Application of CFD in the development of smart ripening rooms for traditional cheeses
Authors: João Dias; Nuno Alvarenga

Title: Proteins derived from the dairy losses and by-products as raw materials for non-food applications
Authors: Manuela Pintado
Affiliation: Department of Food Science and Technology, College of Agriculture – Polytechnic of Coimbra, 3045-601 Bencanta, Coimbra, Portugal

Title: Polytechnic Institute of Coimbra, Agriculture School of Coimbra, Valorization of ewe’s and goat´s second cheese whey by means of ultrafiltration
Authors: Arona Pires

Title: Production and Characterization of Fermented Beverages from Acid Whey Stabilized with Flaxseed Gum
Authors: Łukasz Łopusiewicz, Izabela Dmytrów, Anna Mituniewicz-Małek, Artur Bartkowiak, Mateusz Kostek, Paulina Trocer, Emilia Drozłowska
Affiliation: West Pomeranian University of Technology, Szczecin, 71-270 Szczecin, Poland

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