Molecular, Technological and Nutritional Aspects of Food Fortification and Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 January 2026 | Viewed by 13
Special Issue Editors
Interests: functional foods; edible insects; antioxidants; vegetable oils; bee products; bread supplementation
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food and nutrition; food composition and analysis; functional foods; convenience food; food waste
Special Issue Information
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
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.
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. Molecules is an international peer-reviewed open access semimonthly 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 2700 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
- food fortification and processing
- molecular, technological, and nutritional aspects
- food composition, functionality
- nutritional quality
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