Polymeric Materials for Food Engineering

Dear Colleagues,

Food polymers are classified into three main categories, namely, plant-based polymers (starch, dietary fibre, and cereal protein), animal-based polymers (mainly proteins), and microorganism-based polymers that can be used in food systems. Food polymer materials are very popular for their ease of processing, and for their adjustable properties to meet specific needs by modifying the molecular weight, by varying the atomic composition, or by involving the covalent and non-covalent interactions. Regarding the food engineering field, intelligent packaging is one of the most debated applications of polymer materials, considering their possible formulation to better preserve food quality by prolonging the shelf-life. Also, they may serve as an aid in food processing and improve food characteristics like attractiveness, with an important role in food structure and food functional properties.

This Special Issue of the Polymers journal aims to increase the knowledge in the area of polymer materials in food engineering and their applications, providing a great opportunity for researchers to share their related studies. This Special Issue is intended to provide a forum for original research articles, as well as critical reviews on the current advances in the development of food engineering polymers, including their design, processing, characterization, and nano-/micro-structures; the relationship between the structures and functionality of food polymers; new technologies related to food packaging and characterization; and prospective applications.

Prof. Dan Cristian Vodnar
Guest Editor