Advanced Sustainable Processing Technologies for the Food Industry
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 28 February 2026 | Viewed by 33
Special Issue Editors
Interests: food science and engineering; bioeconomy (technologies of food products; design and development of prototypes of innovative food products; valorization of by-products from the food industry; methods for the evaluation of antioxidant activity and bioactive compounds; improvement of thermo-oxidative stability of vegetable oils; use of unconventional raw materials in the food industry)
Interests: food chemistry; bioeconomy (vontamination of vegetables and materials of animal origin in regard to food safety; the quality of micronutrients; the transfer of heavy metals along the soil–plant–animal trophic chain; fingerprints of soil; plants and food products; bioactive compounds)
Interests: food science and engineering; bioeconomy (sustainable food systems; design of food prototypes with improved nutritional and sensory properties; clean-label foods; functional foods; valorisation of food processing by-products into value-added food products; natural bioactive compounds for use in food systems; exploring unconventional plant sources for applications in the food industry; enhancing the thermo-oxidative stability of oils and fats; emerging technologies in food processing; technology transfer studies in the field of food engineering)
Special Issue Information
Dear Colleagues,
The global food system is facing unprecedented challenges, driven by population growth, diminishing resources, and climate change. While traditional food processing methods effectively meet current needs, they often depend on energy-intensive practices that significantly contribute to greenhouse gas emissions, excessive water use, and waste production. Consequently, there is an urgent need to adopt advanced, sustainable processing techniques that reduce environmental impact while ensuring food safety, nutritional integrity, and economic feasibility. Integrating green technologies, circular economy principles, and advanced engineering solutions, sustainable food processing enhances resource utilization throughout the entire food supply network.
This Special Issue aligns closely with the journal’s overall scope, addressing key challenges and innovations in food science, engineering, and sustainability. Modern food systems face increasing pressure to meet growing global demand while minimizing environmental impact, necessitating the development of advanced processing technologies that enhance efficiency, reduce waste, and promote sustainable resource utilization.
We welcome both original research articles and reviews. Research areas may include (but not limited to) the following subjects:
- Waste and by-product recovery from agriculture and food processing (strategies for repurposing agricultural and food industry waste into valuable products);
- Emerging alternative food processing technologies (nanotechnology and encapsulation in food science to enhancing food quality, bioavailability, and shelf-life, energy-efficient manufacturing);
- Designing and optimization of sustainable food products (plant-based ingredients, alternative proteins, using biotechnology to create efficient and eco-friendly food production methods);
- Innovative packaging made from smart materials (intelligent packaging materials and biodegradable alternatives);
- Strategies to improve the nutritional profile of food products (fortifying with essential nutrients, reducing harmful components, incorporating functional ingredients);
- Sustainable supply chains and circular economy (innovations in logistics, waste reduction, and resource optimization for a more sustainable food system);
- Consumer behaviour and policy impact (studies on consumer attitudes toward sustainable food technologies and the role of government policies in shaping industry practices).
We look forward to receiving your contributions.
Dr. Diana-Nicoleta Raba
Dr. Despina-Maria Bordean
Dr. Mariana-Atena Poiana
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 100 words) can be sent to the Editorial Office for announcement on this website.
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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 by-product valorization
- food waste recovery
- next-generation food technologies
- novel foods development
- sustainable packaging solutions
- food science
- emerging technologies
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