Food Processing: Its Negative and Positive Effects on Human Health

Dear Colleagues,

Most foods consumed today are processed in one way or another. There are many different types of food processing methods. These methods can greatly change the composition of a food and therefore its nutritional value and impact on consumers’ health.

We invite interested researchers to contribute papers on this subject. Examples of relevant topics include the following: meat processing and its health effects; a comparison of the health value of whole fruits and fruit juices; breakfast cereals; the possible harmful effects of common food additives; the challenges and potential benefits of reducing the salt contents of foods; food extracts that could be added to foods to increase their healthiness (“functional foods”); and the concept of ultra-processed foods (is it helpful and scientifically valid as a way to characterize foods?).

We are not seeking papers that focus on food technology.

Prof. Dr. Norman Temple
Guest Editor

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