Molecular, Technological and Nutritional Aspects of Food Fortification and Processing

Dear Colleagues,

In this Special Issue titled “Molecular, Technological and Nutritional Aspects of Food Fortification and Processing”, we aim to explore how food processing and fortification impact the composition, functionality, and nutritional quality of foods—both from a product development perspective and, crucially, in relation to consumer health. We welcome contributions focusing on proteins (including bioactive peptides) and carbohydrates, especially dietary fiber fractions and bioactive compounds. However, the scope is intentionally broad and interdisciplinary. We are particularly interested in the following: modern food processing technologies (HPP, PEF, cold plasma, fermentation), interactions of bioactive compounds with the food matrix and their bioavailability, functional foods in the context of noncommunicable disease prevention, smart and active packaging and their effect on food stability and quality, innovative methods of food composition analysis and modeling of technological processes, and sustainability-related topics such as upcycling and clean label design. We invite both original research articles and comprehensive reviews. This Special Issue aims to use an interdisciplinary approach to the exchange of knowledge, combining molecular, technological, and nutritional aspects in food-related sciences.

Dr. Stanisław Kowalski
Guest Editor

Dr. Anna Mikulec
Guest Editor Assistant

Manuscript Submission Information

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