World Food Day—“Hand in Hand for Better Foods and a Better Future”, 16 October 2025
World Food Day commemorates the founding of the Food and Agriculture Organization (FAO) of the United Nations in 1945. This global observance unites researchers, policymakers, and communities to reflect on the vital role of food in human health, sustainability, and global development.
The 2025 theme calls for collective action to build a fairer, more sustainable, and resilient food system for all. From advancing sustainable agriculture and ensuring equitable food distribution to promoting nutritious diets and reducing food waste, the focus is on transforming the way we produce, consume, and share food—so that no one is left behind.
MDPI journals provide essential platforms for scientific dialogue and innovation in food research. Through a collection of articles, Special Issues, and reprints, we invite you to explore the latest findings shaping the future of food systems. Covering themes such as food safety and quality assurance, functional foods and probiotics, nutrition and public health, innovation and technology in food production, and the intersection of food security, climate, and social equity, these contributions foster global collaboration toward a healthier, more sustainable future.
Together, through research, innovation, and shared responsibility, we can build a world where food security and sustainability go hand in hand for better foods and a better future—nourishing both people and the planet.
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Biology & Life Sciences |
Engineering |
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Environmental & Earth Sciences |
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Public Health & Healthcare |
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Social Science, Art and Humanities |
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“Prevalence and Antibiotic Resistance Profile of Clostridium perfringens Isolated from Pork and Chicken Meat in Vietnam”
by Hoang Minh Duc, Tran Thi Khanh Hoa, Cam Thi Thu Ha, Le Van Hung, Nguyen Van Thang, Hoang Minh Son and Gary A. Flory
Pathogens 2024, 13(5), 400; https://doi.org/10.3390/pathogens13050400
“Chromatographic Methods for the Determination of Glyphosate in Cereals Together with a Discussion of Its Occurrence, Accumulation, Fate, Degradation, and Regulatory Status”
by Maurizio Masci, Roberto Caproni and Teresina Nevigato
Methods Protoc. 2024, 7(3), 38; https://doi.org/10.3390/mps7030038
“Clostridium perfringens—Opportunistic Foodborne Pathogen, Its Diversity and Epidemiological Significance”
by Tomasz Grenda, Aleksandra Jarosz, Magdalena Sapała, Anna Grenda, Ewelina Patyra and Krzysztof Kwiatek
Pathogens 2023, 12(6), 768; https://doi.org/10.3390/pathogens12060768
“A Preliminary Investigation of Special Types of Honey Marketed in Morocco”
by Rania Mehdi, Saadia Zrira, Rossella Vadalà, Vincenzo Nava, Concetta Condurso, Nicola Cicero and Rosaria Costa
J. Exp. Theor. Anal. 2023, 1(1), 1-20; https://doi.org/10.3390/jeta1010001
Special Issues:
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“Food Hygiene and Human Health” |
“Promotion of Food Safety and Functional Improvement Using Microorganisms” |
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“Analysis of the Impact of the Addition of Alphitobius diaperinus Larval Powder on the Physicochemical, Textural, and Sensorial Properties of Shortbread Cookies”
by Sylwia Mierzejewska, Zdzisław Domiszewski, Joanna Piepiórka-Stepuk, Anna Bielicka, Arkadiusz Szpicer and Iwona Wojtasik-Kalinowska
Appl. Sci. 2025, 15(8), 4269; https://doi.org/10.3390/app15084269
“Antimicrobial Activity of Diffusible Substances Produced by Lactococcus lactis Against Bacillus cereus in a Non-Contact Co-Culture Model”
by Yuting Han, Adenike A. Akinsemolu, Christian K. Anumudu, Taghi Miri and Helen Onyeaka
Hygiene 2024, 4(4), 469-482; https://doi.org/10.3390/hygiene4040035
“Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects”
by Eliza Knez, Kornelia Kadac-Czapska and Małgorzata Grembecka
Life 2023, 13(3), 655; https://doi.org/10.3390/life13030655
“Genetic and Phenotypic Characterization of Bacillus velezensis Strain BV379 for Human Probiotic Applications”
by Laura M. Brutscher, Sebhat Gebrechristos, Sean M. Garvey and Jessica L. Spears
Microorganisms 2024, 12(3), 436; https://doi.org/10.3390/microorganisms12030436
“Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients”
by Małgorzata Czerwonka and Agnieszka Białek
Life 2023, 13(1), 217; https://doi.org/10.3390/life13010217
Special Issues:
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“Advances in Food Metabolomics for Functional Food Development and Analysis” |
“Functional Foods and Metabolic Health” |
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“Industrial Production of Functional Foods for Human Health and Sustainability”
by Xinrui Yuan, Moyu Zhong, Xinxin Huang, Zahid Hussain, Maozhi Ren and Xiulan Xie
Foods 2024, 13(22), 3546; https://doi.org/10.3390/foods13223546
“Knowledge, Attitude, and Practices of Food Hygiene among Mothers from Rural Communities in Malawi”
by Vitowe Batch, Martina Kress, Ezekiel Luhanga, Maurice Monjerezi, Daniel Pfaff, Horace Phiri, Aggrey Pemba Gama, Kelvin Chomanika, Anja Schmidt, Bianca Duelken et al.
Hygiene 2024, 4(3), 361-373; https://doi.org/10.3390/hygiene4030028
“Mindful Eating Approaches to Cardiometabolic Risk Factors: Systematic Review and Meta-Analysis of Intervention Studies”
by Paola Iaccarino Idelson, Lanfranco D’Elia and Pasquale Strazzullo
Dietetics 2024, 3(3), 271-288; https://doi.org/10.3390/dietetics3030022
“Common Nutritional Shortcomings in Vegetarians and Vegans”
by Joshua Gibbs and Francesco P. Cappuccio
Dietetics 2024, 3(2), 114-128; https://doi.org/10.3390/dietetics3020010
Special Issues:
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“The Nutritional Implications and Future Prospects of Gluten-Free Diets Beyond Celiac Disease”
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“Agroecology and Conscious Food Systems for Flourishing of People, Places, and Planet” |
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“Storage Profiling: Evaluating the Effect of Modified Atmosphere Packaging on Metabolomic Changes of Strawberries (Fragaria × ananassa)”
by Johannes Brockelt, Robin Dammann, Jennifer Griese, Agnes Weiss, Markus Fischer and Marina Creydt
Metabolites 2025, 15(5), 330; https://doi.org/10.3390/metabo15050330
“Measuring the Effects of an Anti-Food-Waste Digital Application from the Operators’ Perspective in Urban Contexts”
by Alexandra Lagorio and Giulio Mangano
Urban Sci. 2024, 8(2), 57; https://doi.org/10.3390/urbansci8020057
“The Application of Artificial Intelligence and Big Data in the Food Industry”
by Haohan Ding, Jiawei Tian, Wei Yu, David I. Wilson, Brent R. Young, Xiaohui Cui, Xing Xin, Zhenyu Wang and Wei Li
Foods 2023, 12(24), 4511; https://doi.org/10.3390/foods12244511
Special Issues:
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“Agri-Food Wastes as Natural Source of Bioactive Antioxidants: Fourth Edition” |
“Innovative Soil Amendments for Food Security: Biochar, Nanoparticles and Waste Valorization” |
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“Regenerative Organic Agriculture and Human Health: The Interconnection Between Soil, Food Quality, and Nutrition”
by Giulia Feliziani, Laura Bordoni and Rosita Gabbianelli
Antioxidants 2025, 14(5), 530; https://doi.org/10.3390/antiox14050530
“Climate Change Impacts on Household Food Security in Sri Lanka’s Dry Zones: A Qualitative Analysis”
by Sisira Kumara Naradda Gamage, Solanga Arachchige U. Niranjala, Jayasooriya Mudiyanselage Harshana M. Upulwehera, Allayarov Piratdin, Kumara Bandage Thilini Udesha K. Bandara, Hatharakorale Gedara Kolitha N. Bandara, Hetti Arachchige Buddhika W. Hettiarachchi, Adikari Mudiyanselage P. Adikari, Sumanapalage D. Amasha Sumanapala, Manamendra K. Nilakshi Pabasara et al.
Challenges 2025, 16(2), 20; https://doi.org/10.3390/challe16020020
“Multiresource Pastoralism, Dynamic Foodways, and Ancient Statecraft in Mongolia”
by William Honeychurch, Chunag Amartuvshin, Joshua Wright, Christina Carolus and Michelle Hrivnyak
Land 2023, 12(9), 1715; https://doi.org/10.3390/land12091715
“Multidimensional Role of Agrovoltaics in Era of EU Green Deal: Current Status and Analysis of Water–Energy–Food–Land Dependencies”
by Aikaterini Roxani, Athanasios Zisos, Georgia-Konstantina Sakki and Andreas Efstratiadis
Land 2023, 12(5), 1069; https://doi.org/10.3390/land12051069
Special Issues:
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“The Past and the Present of Food Sustainability and Resilience of Local Food Production: 2nd Edition” |
“Sustainable Agriculture for Food and Nutrition Security: 2nd Edition” |
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VI International Congress la ValSe-Food |
