New Trends in Food Production

Dear Colleagues,

The growth of human population poses challenges for food producers. On the one hand, there must be enough food to satisfy hunger, and on the other hand, the growing awareness of consumers means that the food produced must be of adequate quality. Therefore, new production methods are sought after, both in agriculture and in the food industry, which will allow to meet the expectations of these industries in a sustainable way. New sources of nutrients, new food production technologies or the re-use of generated waste are some of the major currents of research. In this Special Issue of Sustainability we would like to provide up to date information regarding the most recent and important achievements and the main challenges related to sustainability in food science and technology. We welcome both original research and review articles focused on current technology, food science and human nutrition, especially modern methods of production and testing of raw materials and food as well as the sustainable development of agriculture and the food industry. Papers regarding the production of food raw materials, both plant and meat, will also be a valuable contribution to this issue.

Dr. Sylwia Mildner-Szkudlarz
Dr. Przemyslaw Lukasz Kowalczewski
Dr. Agnieszka Makowska
Guest Editors

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