Sustainable Food Quality and Food Processing
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 16 September 2026 | Viewed by 47
Special Issue Editors
Interests: food control; functional food products; valorization of by-products generated in the food sector
Special Issue Information
Dear Colleagues,
This Special Issue, titled “Sustainable Food Quality and Food Processing”, focuses on the integration of sustainability principles with the preservation and enhancement of food quality, understood in terms of nutritional composition, functional attributes, sensory characteristics, and technological stability. In this context, this Special Issue highlights innovative processing methods, efficient resource utilization, reduction of environmental impact, and valorization of by-products within circular food systems. Furthermore, it explores how sustainable approaches influence multiple dimensions of food quality while contributing to the advancement of durable and responsible agri-food chains.
Objectives of this Special Issue are as follows:
- To examine innovative and sustainable processing methods that improve food quality while reducing environmental impact.
- To evaluate strategies for efficient resource utilization and the valorization of by-products within circular food systems.
- To investigate the effects of sustainable approaches on nutritional, functional, sensory, and technological attributes of food.
- To provide interdisciplinary insights that integrate scientific, technological, and socio-economic perspectives in sustainable food systems.
- To promote knowledge exchange and highlight practical solutions supporting the transition towards durable and responsible agri-food chains.
We look forward to receiving your contributions.
Prof. Dr. Mirabela Ioana Lupu
Prof. Dr. Florentina Matei
Guest Editors
Manuscript Submission Information
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Keywords
- sustainable food processing
- food quality
- nutritional composition
- functional properties
- sensory characteristics
- technological stability
- innovative processing technologies
- resource efficiency
- by-product valorization
- circular food systems
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