The Advances in Food Processing and Functional Food
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: closed (30 November 2025) | Viewed by 819
Special Issue Editors
Interests: food science; food security; plant-based products; food microbiology
Interests: food science; food security; gastronomy; food chain risk assessment
Interests: food safety; food security; food innovation; natural food products; nutrition; public health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With changes in the global environmental scenario, the importance of food science in the search for technological alternatives that optimize food production on a global scale is highlighted. Emerging technologies that change food processing in order to improve the use of inputs, water consumption, and carbon dioxide equivalent emissions, as well as leading to improvements in nutrient profiles, antioxidants, phenolic compounds, redox responses, sensory acceptance, and shelf life are more necessary than ever.
This Special Issue, "The Advances in Food Processing and Functional Food", seeks to curate new studies that use food science to model food processing in its entire context, with the aim of presenting new processing alternatives, new products, or even analyses and improvements of existing processes.
The topics covered in this Special Issue include, but are not necessarily limited to, the following:
- Development of new products, including plant-based alternatives.
- Critical analyses of existing food production processes.
- Food labeling and classification.
- Claims of functional properties and the development of food supplements.
- Incorporation of probiotics into foods and beverages.
- Analysis of shelf life and microbiological safety of products.
- Sensory analysis of foods.
- Antioxidant response and bioavailability of nutrients in foods.
- Sustainability of new or existing food products.
Prof. Dr. Bernardo Romão
Prof. Dr. Verônica Cortez Ginani
Dr. António Raposo
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 250 words) can be sent to the Editorial Office for assessment.
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 semimonthly 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 science
- food industry
- food microbiology
- antioxidants
- probiotics
- food labels
- nutrients
- bioavailability
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