Sustainable Innovations in Food Production, Packaging and Storage

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 65

Special Issue Editors

Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
Interests: non-thermal atmospheric plasma; alternative curing methods; unconventional methods of extending food quality; food packaging and storage with particular emphasis on edible coatings and films; quality of meat and meat products; enzymes in food design and production
Special Issues, Collections and Topics in MDPI journals
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
Interests: analysis of volatile compound profiles in raw and final products using electronic nose; exploring the use of electronic nose to analyze the volatile compounds present in various animal-derived products such as meat, plant and dairy; influence of technological processes and srorage on aroma profile of food
Special Issues, Collections and Topics in MDPI journals
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
Interests: influence of technological processes on the quality of food products; designing innovative food products; products of animal origin and their analogues
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the pursuit of environmental sustainability within the food industry, a multi-faceted approach encompasses product formulation modifications, food processing, packaging, and storage. This holistic strategy aims to minimize environmental impacts while prioritizing food quality, safety, and longevity.

Reformulating recipes to incorporate locally sourced, seasonal ingredients or embracing plant-based alternatives while reducing food additives represents a significant step towards a more sustainable approach to food production and consumption. These modifications contribute to fostering eco-conscious choices and reducing the industry's environmental footprint.

Innovative non-thermal technologies such as cold plasma (CP), high-pressure processing (HPP), ultrasound (US), pulsating electric fields (PEFs), pulsating light (PL), and ozone play a transformative role in food processing. These methods not only reduce energy consumption and waste generation but also eliminate the need for chemical preservatives, offering eco-friendly alternatives that enhance food safety and prolong shelf life.

The evolution of sustainable packaging materials sourced from biodegradable or recyclable materials, combined with innovative packaging designs, significantly reduces environmental impact. These solutions extend product shelf life, minimize food waste, and uphold quality throughout the supply chain, aligning with environmentally friendly practices.

Efforts to embrace eco-conscious practices across food processing, storage, packaging, and recipe formulation involve optimizing supply chain logistics, adopting renewable energy sources, and deploying intelligent packaging systems. This comprehensive strategy aims to minimize resource consumption, mitigate food loss, and reduce carbon footprints across the food industry.

This comprehensive topic invites contributions encompassing innovative methodologies and reviews that explore the effects of food reformulations, processing techniques, or packaging on promoting environmental sustainability within the food industry. Discussions focusing on novel strategies and future directions in this domain are welcomed.

By amalgamating advancements in food formulation, processing, packaging, and storage, the food industry can significantly contribute to a sustainable ecosystem. Embracing these eco-friendly practices ensures the availability of safe, high-quality food while concurrently reducing environmental impact, steering the industry towards a more environmentally conscious and sustainable future.

Dr. Monika Marcinkowska-Lesiak
Dr. Iwona Wojtasik-Kalinowska
Prof. Dr. Andrzej Półtorak
Guest Editors

Manuscript Submission Information

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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

  • cold plasma (CP)
  • high-pressure processing (HPP)
  • ultrasound (US)
  • pulsating electric fields (PEFs)
  • pulsating light (PL)
  • ozone
  • shelf-life
  • packaging
  • sustainable production

Published Papers

This special issue is now open for submission.
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