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Feature Reviews in Food Processing Technologies: Present Innovations and Future...
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Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities (2nd Edition)

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 10 March 2026 | Viewed by 2518

Special Issue Editors

Prof. Dr. Cunshan Zhou

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Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food physical processing; drying, deep eutectic solvents; biomass fractionation; lignin polyphenols; nanocellulose; deep eutectic pretreatments; protein extraction
Special Issues, Collections and Topics in MDPI journals
Dr. Wijitha Senadeera

E-Mail Website
Guest Editor
School of Mechanical and Electrical Engineering, University of Southern Queensland, Springfield, QLD 4300, Australia
Interests: food engineering; modelling in drying; machine design
Special Issues, Collections and Topics in MDPI journals
Dr. Hafida Wahia

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food microbiology; non-thermal processing; beverage industry; ultrasound; UV light treatment
Special Issues, Collections and Topics in MDPI journals
Dr. Abraham Kabutey

E-Mail Website
Guest Editor
Department of Mechanical Engineering, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic
Interests: edible oil; extraction techonology; characterization and functional properties; modeling and optimization; multivariate data analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The current demand for high-quality, safe foods necessitates developing and implementing emergent processing technologies for the light pasteurization and sterilization of food. Consequently, the food industry is in pursuit of novel methods to manufacture foods that are both safe and stable. Conventional technologies, such as thermal pasteurization, cannot meet these requirements due to the heat-sensitivity of numerous valuable nutrients. Additionally, their high energy demand elevates the overall production costs. Consumers are no longer interested in alternative options, such as chemical preservatives, and clear labels with a concise list of ingredients are currently in trend. As a result, it is essential to create alternatives to thermal and chemical treatments that generate products that are either analogous or more appealing in terms of their nutritional value, shelf life, and flavor.

Innovative food processing technologies are at various stages of development, with some still in the research and development phase and others already commercialized. These technologies are of great interest to scientists, technologists, and food manufacturers for extraction, freezing, drying, microorganism activation/inactivation, and low-temperature pasteurization. Rapid detection methods, identifying contaminants in seconds to minutes, can reduce costs and production times by ensuring a continuous supply of high-quality materials and reducing personnel needs for food safety analysis. Effective food safety protocols require monitoring of the entire supply chain, from raw materials to being in the hands of the consumer, through continuous monitoring, routine inspections, and control measures at critical points to prevent foodborne illnesses. Implementing intelligent technologies, especially digital traceability systems, can enhance food safety.

Feature reviews in food processing technologies provide high-quality review papers with comprehensive analysis of present innovations and future opportunities shaping the food industry. Innovations in food preservation techniques and advanced packaging are significantly extending shelf life and reducing waste. This Special Issue invites the submission of review papers on food processing technologies. Each article should contribute to the further comprehension of a specific food science and technology area.

Scope and information for authors:

  • Detection and surveillance enabled by artificial intelligence;
  • Energy-efficient food processing methods;
  • Modern food processing methods;
  • Unit operations in food production;
  • Utilization of byproducts in food processing, such as vegetable biomass and nanocellulose, leading to food waste reduction;
  • Innovative technologies and food products;
  • Food safety measures against microbiological contamination, focusing on isolation, detection, and intervention techniques.

Prof. Dr. Cunshan Zhou
Dr. Wijitha Senadeera
Dr. Hafida Wahia
Dr. Abraham Kabutey
Guest Editors

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. Processes is an international peer-reviewed open access monthly 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 2400 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 safety
  • emerging and innovative detection techniques
  • advances in food engineering and manufacturing technologies
  • advanced technological applications including nanoscience and biotechnology

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Related Special Issue

Published Papers (2 papers)

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Review

22 pages, 1053 KB  
Review
Edible Pouch Packaging for Food Applications—A Review
by Azin Omid Jeivan and Sabina Galus
Processes 2025, 13(9), 2910; https://doi.org/10.3390/pr13092910 - 12 Sep 2025
Viewed by 1618
Abstract
Current food packaging, primarily made of non-biodegradable plastics, significantly contributes to environmental pollution. New packaging systems for food applications from biopolymers and/or with multifunctional properties are being developed as substitutes for synthetic polymers. The increasing concern over the environmental effects of packaging waste [...] Read more.
Current food packaging, primarily made of non-biodegradable plastics, significantly contributes to environmental pollution. New packaging systems for food applications from biopolymers and/or with multifunctional properties are being developed as substitutes for synthetic polymers. The increasing concern over the environmental effects of packaging waste is driving a transition toward renewable packaging materials. Edible films and coatings play a vital role in maintaining food quality by preventing the loss of aroma, flavour, and important components, while also extending shelf life. Biopolymers, including polysaccharides, proteins, and lipids, are gaining attention as the future of packaging due to the environmental issues linked to petrochemical-based plastics. Modern packaging should not only protect products but also be biodegradable, recyclable, and have a minimal ecological impact. This review comprehensively summarises edible packaging in the form of single-use, fast-dissolving pouches for food applications as a circular approach and a sustainable solution in food technology. Innovations have resulted in the development of a unique packaging solution made from renewable sources. This packaging utilises plant and animal by-products to create edible films and pouches that are easy to seal. Edible packaging is emerging as a sustainable alternative, designed to simplify food packaging while minimising waste. Fast-dissolving scalable packaging, particularly edible films that dissolve in water, is used for individual servings of dry foods and instant beverages. This includes items like breakfast cereals, instant coffee or tea, and various powdered products. Additionally, there is an innovative approach to single-use packaging for oils and powders, leveraging the convenience and efficiency of these fast-dissolving films. Edible pouch packaging, made from safe and edible materials, provides a biodegradable option that decomposes naturally, thereby reducing pollution and the need for disposal. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities (2nd Edition))
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18 pages, 330 KB  
Review
Current Processing Technologies and Challenges in Hybrid Meat Production
by Nikola Stanišić, Nikola Delić, Bogdan Cekić, Nenad Stojiljković, Marija Gogić, Ljiljana Samolovac and Slaviša Stajić
Processes 2025, 13(9), 2853; https://doi.org/10.3390/pr13092853 - 5 Sep 2025
Viewed by 665
Abstract
Hybrid meat products, i.e., the combination of animal proteins with plant, microbial, algal or cultured ingredients, are becoming increasingly important as a pragmatic approach to reducing the environmental and health impact of conventional meat while retaining familiar sensory properties. This review highlights that [...] Read more.
Hybrid meat products, i.e., the combination of animal proteins with plant, microbial, algal or cultured ingredients, are becoming increasingly important as a pragmatic approach to reducing the environmental and health impact of conventional meat while retaining familiar sensory properties. This review highlights that moderate substitution rates (20–50%) can maintain or improve texture, juiciness and nutritional balance, whereas higher incorporation rates often lead to off-flavours, colour changes and texture issues. Advances in extrusion, co-processing and protein structuring have enabled increasingly sophisticated formulations. Studies show that the choice of ingredients has a strong influence on the sensory results. For example, faba beans, rice by-products or insect proteins are more acceptable at low to moderate levels, while excessive use of pulses or texturised proteins can produce beany or earthy notes. Nutritional improvements, such as more fibre and healthier fatty acid profiles, are possible but require careful optimisation. Consumer acceptance is increasing, particularly among flexitarians, but remains dependent on sensory performance, familiarity, and perceived health benefits. Ongoing obstacles include unclear regulatory requirements, high production costs and scalability issues. Future progress will require optimisation of ingredient blends, robust life cycle assessments to verify sustainability claims and transparent communication to increase consumer confidence. Full article
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities (2nd Edition))
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