The Optimization of Food Processing in the Context of the Sustainable Development Goals
A special issue of Sustainability (ISSN 2071-1050).
Deadline for manuscript submissions: 31 July 2026 | Viewed by 1560
Special Issue Editors
Interests: food science and technology; natural food matrix; food additives; functional foods and ingredients
Special Issues, Collections and Topics in MDPI journals
Interests: food science; extraction optimization; bioactive compounds; revalorization of wild fruits
Interests: plant food bioactive compounds; chemical and sensory food analysis; nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Global food systems are facing unprecedented challenges, including resource scarcity, environmental degradation, and the need to ensure food security for a growing population. The food processing sector plays a pivotal role in addressing these challenges by enhancing the safety, quality, and shelf life of food, but it is also a significant contributor to energy consumption, water usage, and waste generation. In light of these concerns, aligning food processing practices with the United Nations Sustainable Development Goals (SDGs) has become a scientific and societal imperative. This Special Issue aims to promote innovative research focused on the optimization of food processing technologies that support environmental, economic, and social sustainability. It seeks to explore approaches that improve resource efficiency, minimize ecological impact, and enhance the nutritional and functional quality of food products. By bringing together cutting-edge advances and interdisciplinary perspectives, this issue will contribute to the transformation of food systems toward greater sustainability and resilience. This Special Issue welcomes original research articles and reviews focusing on the optimization of food processing from a sustainability perspective. Topics of interest include (but are not limited to) the following:
- Valorization of food industry by-products and waste minimization strategies;
- Application of green technologies;
- Environmental impact analysis of processing methods;
- Reformulation and fortification strategies aligned with sustainable nutrition;
- Automation and optimization in food processing;
- Circular economy approaches in food production;
- Food safety, traceability, and shelf-life extension through sustainable practices.
We look forward to receiving your contributions.
Dr. Patricia Morales
Guest Editor
Dr. Erika N. Vega
Prof. Dr. Virginia Fernández-Ruiz
Guest Editor Assistants
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.
Keywords
- sustainable food processing
- process optimization
- food technology innovation
- green processing technologies
- food waste reduction
- by-product revalorization
- food preservation techniques
- sustainable development goals
- functional food ingredients
- food safety
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