Advanced Technology in Food Processing

Dear Colleagues,

As nutritional resources and energy for food production become increasingly scarce, the food industry exhibits minimal tolerance for waste and the generation of substandard products. At that point, the limitations of traditional food processing methods on food quality, safety, and sustainability have led researchers to focus on alternative food processing methods. For consumers, a key stakeholder in the food industry, it is increasingly vital to select products that are produced sustainably with advanced technology, preserve their health benefits, and retain familiar sensory attributes. Moreover, it is highly beneficial to apply innovative methodologies to food processes by transferring knowledge and techniques from various disciplines. The impact of advanced technologies on food quality and production efficiency remains a subject for further investigation.

This Special Issue on “Advanced Technology in Food Processing” seeks to link the latest research on food processing to promote food safety, improve food quality, and ensure sustainable production using novel technology. This issue is also expected to provide practical information for manufacturers, serve as a foundational resource for researchers, and offer guidance for policymakers.

Topics include, but are not limited to, methods and/or applications in the following areas:

• Advanced applications of thermal processing methods such as microwave processing, ohmic heating, radio frequency heating, and infrared heating;
• Advanced drying, freezing, and thawing technologies;
• Emerging applications of non-thermal technologies such as cold-plasma treatment, irradiation, pulsed electric field treatment, and high-pressure processing;
• Advanced applications of acoustic technology integrated into food processing;
• Combining advanced technologies that create synergy to achieve the targeted quality and process economy;
• Environmentally friendly alternatives to conventional food processing methods;
• Innovative technologies such as 3D printing that produce customizable food;
• Novel techniques to increase the shelf-life of the product, such as intelligent packaging;
• Biotechnological methods to reduce hazardous risks such as pesticides, allergens, and toxins.

Dr. Hande Demir
Dr. Levent Aydemir
Dr. Biljana Loncar
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.

• emerging food technologies
• sustainable food production
• non-thermal food processing
• process optimization
• green extraction
• food safety
• food quality
• food engineering