Novel Technologies for Nutritional Quality Improvement in Plant-Based Foods

Dear Colleagues,

We are pleased to announce a call for papers for a Special Issue of Foods focusing on the latest advancements in technology aimed at elevating the nutritional profile of plant-based foods. As the Guest Editors, we invite researchers, scientists and experts in the field to contribute their innovative research, methodologies and findings to this exciting compilation.

The plant-based food industry is experiencing unprecedented growth driven by increasing consumer demand for sustainable and health-conscious dietary choices. Hence, this Special Issue aims to showcase cutting-edge technologies that contribute to enhancing the nutritional quality of plant-based foods, providing a platform for researchers to share their insights into the development, application and impact of these technologies.

We encourage submissions covering a wide array of topics, including but not limited to, novel techniques for fortifying plant-based foods with essential nutrients, innovations in enhancing the nutritional content of plant-based crops through genetic modification, advances in processing methods that preserve and enhance the nutritional value of plant-derived ingredients, exploration of new and diverse plant-based ingredients with potential health benefits and/or cutting-edge analytical methods for assessing and validating the nutritional content of plant-based products.

This Special Issue provides an opportunity for researchers and industry professionals to contribute to the ongoing dialogue surrounding the intersection of technology and nutrition in the realm of plant-based foods. You are invited to submit original research articles, reviews and methodological papers that contribute to the understanding and application of technology in improving the nutritional quality of plant-based foods. Submissions will undergo a rigorous peer-review process, ensuring the publication of high-quality, impactful research.

We look forward to your valuable contributions as we collectively shape the future of sustainable and nutritious dietary choices.

Prof. Dr. Weiqun Wang
Dr. Yonghui Li
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. Foods 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 2900 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.

• innovative technology
• nutritional profile
• plant-based foods
• genetic modification
• processing methods
• preserving and enhancing nutritional value
• plant-derived ingredients
• health benefits
• intersection of technology and nutrition
• sustainable and nutritious dietary choices