Food Science: Innovative Techniques, Quality Control, and Sustainability in Food Processing
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 53
Special Issue Editors
Interests: innovative winemaking technologies; advanced techniques for processing aromatic and non-aromatic grape varieties; impact of climate change on viticulture; adaptation strategies for grapevine cultivation in evolving climatic conditions; sustainable practices in vineyard management; strategies for improving grape quality while minimizing environmental impact; wine chemistry and microbiology; influence of fermentation, yeast selection, and biochemical processes on wine development; innovations in wine aging and storage; effects of different aging methods on wine structure and sensory properties
Interests: chemistry and authenticity of wine; chemistry and characterization of foods bioactive compounds; authenticity of food products; recovery of bioactive compounds from food industry waste
Special Issues, Collections and Topics in MDPI journals
Interests: chemistry and biochemistry of foods and beverages; sensory analysis of food products; quality control of foods and beverages
Special Issue Information
Dear Colleagues,
The food industry faces increasing challenges in ensuring sustainability while maintaining food quality, safety, and nutritional value. Traditional food processing methods often lead to high resource consumption, nutrient loss, and environmental impact. This Special Issue explores innovative technologies that enhance efficiency, reduce waste, and improve food quality while promoting sustainability.
Key topics include sustainable post-harvest treatments, smart packaging, bio-based preservatives, minimal processing techniques for plant-based foods, and innovations in meat and dairy processing, alternative proteins, and microbial fermentation.
Despite extensive research on food processing, there is a gap in understanding how advanced techniques can be implemented at an industrial scale. This issue will address, among other things, defining and quantifying sustainability in food processing, assessing socio-economic benefits such as food security, affordability, and employment, and exploring policies and regulations that support sustainable food technologies.
By contributing new insights and frameworks, this Special Issue will help researchers, industry professionals, and policymakers advance sustainable food processing. We invite original research, reviews, and case studies to drive a more resource-efficient and environmentally responsible food industry.
Dr. Lucia Cintia Colibaba
Dr. Camelia Elena Luchian
Dr. Elena Cristina Scutarașu
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.
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
- non-thermal processing technologies
- cold plasma and high-pressure processing
- energy-efficient food technologies
- food quality and safety
- alternative protein sources
- agricultural and horticultural innovations
- environmental impact of food processing
- food industry sustainability metrics
- regulatory policies in food processing
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