Advances in Food Processing Techniques and Nutritional Analysis
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 14
Special Issue Editor
Interests: food analysis; food science and technology; food microbiology; sensory evaluation; wine; wine chemistry; oenology; phenolic compounds; antioxidants
Special Issue Information
Dear Colleagues,
The food industry is continually evolving, driven by advances in technology, consumer demands, and an increasing focus on health and sustainability. This Special Issue aims to highlight the latest developments in food processing techniques and their impact on nutritional analysis, quality, safety, and overall consumer acceptability.
Topics of interest may include, but are not limited to, the following:
- Innovative Food Processing Techniques: Exploration of cutting-edge technologies such as high-pressure processing, pulsed electric fields, microwave-assisted methods, spray-drying, encapsulation of bioactive compounds, 3D food printing, extrusion, and fermentation, and their effects on nutrient retention and food safety.
- Nutritional Analysis Methods: Advances in analytical techniques for assessing nutrient composition, bioavailability, and the effects of processing on the nutritional value of foods.
- Impact of Processing on Food Quality: Research examining the effects of different processing methods on sensory attributes, texture, color, and shelf-life of food products.
- Health and Functional Foods: Research on the development and validation of functional foods with enhanced health benefits through innovative processing techniques.
- Sustainability in Food Processing: Investigations into sustainable practices and technologies that reduce waste, energy consumption, and environmental impact while maintaining food quality.
This Special Issue seeks to provide a platform for knowledge exchange between researchers and practitioners in the fields of food science, nutrition, and technology. By highlighting recent advancements, we aim to promote collaboration and inspire future innovations that will enhance food quality and nutritional value.
Dr. Elisavet Bouloumpasi
Guest Editor
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 processing
- nutritional analysis
- high-pressure processing
- microwave-assisted methods
- spray-drying
- encapsulation
- fermentation
- nutrient retention
- food safety
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