Applied Sciences in Functional Foods - 2nd Volume

Dear Colleagues,

The amount of food available around the world is anticipated to decrease in the coming years as a result of global warming, war crises, and environmental pollution, in addition to a growing population. For this reason, this Topic invites papers focusing on methods to increase the nutritional value and nutritional density of food. This can be achieved mainly by developing recipes and production technology that increases the content of important nutrients and decreases the residues of harmful contaminants.

The Topic invites papers on by not limited to:

• Functional food for all and new technologies
• Nutritional density
• Health improvement

Prof. Dr. Anna Gramza-Michałowska
Prof. Dr. Wojciech Kolanowski
Topic Editors