Alternative Proteins, Fermentation and Circular Strategies for Sustainable Food Systems

Topic Information

Dear Colleagues,

The growing demand for sustainable and healthy diets is accelerating the development of alternative protein sources and innovative food processing strategies. This Topic aims to explore multidisciplinary approaches to the design, transformation, and application of alternative proteins within sustainable food systems.

Particular attention will be given to the valorisation of plant-based resources and agri-food by-products through circular economy strategies, including fermentation (solid-state and liquid), extraction, and functionalisation processes. Contributions addressing the development of novel food products—such as plant-based ready-to-eat meals, beverages, and texture-modified foods—are especially encouraged.

In addition, this Topic welcomes research integrating emerging technologies, including sensors, artificial intelligence, and data-driven decision systems, to optimise food processing, quality, and sustainability.

By bridging fundamental and applied research, this Topic seeks to promote innovative, scalable, and consumer-oriented solutions that contribute to resilient and sustainable food systems.

Dr. Maria Augusta de Carvalho Silvello
Dr. Maribel Abadias
Dr. Ingrid Aguiló-Aguayo
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Animals animals	2.7	5.2	2011	17.1 Days	CHF 2400	Submit
Dairy dairy	3.1	4.9	2020	26.6 Days	CHF 1400	Submit
Foods foods	5.1	8.7	2012	15 Days	CHF 2900	Submit
International Journal of Molecular Sciences ijms	4.9	9.0	2000	17.8 Days	CHF 2900	Submit
Molecules molecules	4.6	8.6	1996	15.1 Days	CHF 2700	Submit
Nutrients nutrients	5.0	9.1	2009	15 Days	CHF 2900	Submit
Sustainability sustainability	3.3	7.7	2009	17.9 Days	CHF 2400	Submit

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Published Papers