Sustainable, Safe, and Healthy Food Ingredients: Production, Characterization, and Validation

Dear Colleagues,

We at Sustainability are pleased to announce our forthcoming Special Issue on the production and characterization of sustainable, safe, and healthy food ingredients.

Sustainable food systems guarantee food security, nutrition, and health, intending not to compromise future generations' economic, social, and environmental circumstances. In order to achieve this sustainability, current food systems must undergo profound changes if they are to meet the requirements feeding the expanding global population. Multidisciplinary integrated approaches are being proposed; from farms to homes, diverse, innovative opportunities are being studied in the efforts to transform the system. Hence, the potential impact on sustainability is massive.

This Special Issue aims to assemble state-of-the-art original research focusing on the sustainability of food systems and the innovations necessary to obtain greener and healthier food ingredients. Owing to this area's growing interest, this Special Issue will collect the most up-to-date insights into the production and characterization of sustainable, safe, and healthy food ingredients. We welcome your contributions in the form of original research articles, reviews, or short communications, covering topics such as:

• Sustainable agriculture and food processing;
• Biotechnology for sustainable agriculture and food systems;
• Green food production technologies (extraction, conservation, preservation);
• Innovative sustainable sources of food (insects, artificial/synthetic food, microalgae and seaweed, microbial protein, among others);
• Food waste and loss reduction;
• Circular food systems and waste valorization;
• Conversion of food by-products into new ingredients;
• Chemical characterization of sustainable food ingredients;
• Assessment of the biological potential of sustainable food ingredients;
• Toxicological evaluation of sustainable food ingredients;
• Clinical validation of safety and bioefficacy;
• Approval of the new sustainable ingredient as a novel food;

Dr. Miguel Rebollo-Hernanz
Dr. Maria Angeles Martín-Cabrejas
Dr. Silvia Cañas
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. Sustainability 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.