Development of Innovative Processes in Food Engineering

Dear Colleagues,

The application of engineering principles to food sciences has led to transformative innovations, enabling the sustainable production of high-quality food products. This Special Issue will highlight recent groundbreaking advances that have redefined the food engineering landscape.

This Special Issue will provide a platform for high-quality peer-reviewed papers addressing the latest advances in food processing and food engineering at the theoretical, experimental, and applied levels. Researchers are invited to submit papers on novel technologies, computational tools, and system-level developments that enhance product quality, improve resource usage efficiency, and promote sustainability, contributing to global food security.

We are currently accepting submissions on, but not limited to, the following topics:

1. Emerging Processing Technologies

• High-pressure processing, pulsed electric fields, and ultrasonics in food preservation;
• Processing methods to enhance quality and nutrition.

2. Sustainability in Food Engineering toward a Circular Economy

• Designing resource-efficient food production systems with minimal impact on the environment;
• Innovative processing strategies for the valorization of food by-products.

3. Digitization and Automation in Food Manufacturing

• The combination of IoT, artificial intelligence, and machine learning for process optimization;
• The real-time monitoring, modeling, and simulation of food processing systems.

4. Functional Foods and Bioactive Ingredients

• The engineering of plant-based, cultured, and alternative protein products;
• Optimizing processes to enhance functional properties and sensory quality.

5. Food Safety, Quality, and Shelf-Life Extension

• Novel sensors and analytic tools for contamination detection;
• Advanced packaging technologies, including active and intelligent systems.

6. Innovative Applications in Bioprocessing

• Fermentation technologies for the development of novel food products;
• Enzymatic processes for the synthesis of functional ingredients.

7. Cross-Disciplinary Advances in Food Engineering

• Robotics and automation for precision food handling and processing;
• Interdisciplinary approaches combining materials science and computational modeling.

Prof. Dr. Jung-Feng Hsieh
Dr. Jooyeoun Jung
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.

• innovative food processing
• non-thermal technologies
• functional foods
• bioactive encapsulation
• food safety and quality
• sustainable food engineering
• alternative protein processing