Sustainable Approaches to Food Fortification and Shelf Life Extension
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 1892
Special Issue Editors
Interests: food packaging; food processing and preservation; shelf life extension; functional food; sanitizing techniques; byproduct valorization
Special Issues, Collections and Topics in MDPI journals
Interests: packaging; food preservation; sanitizing techniques; active compounds in the process and active packaging systems; functional food; byproduct valorization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The optimization of food formulation, processing, packaging, and storage conditions is of the utmost importance in ensuring maximum benefits for consumers. The simultaneous progress in the production of modern processing and the great issues linked to the environmental impact of the food sector promote a completely different approach to food research. The aim is not only to ensure the microbiological, chemical, sensorial, and nutraceutical quality of food, but also to accomplish eco-friendly aspects; therefore, article or review papers dealing with research efforts to optimize food, process conditions, or packaging systems with the perspective of a sustainable approach are desired. In addition, any contribution of research aiming toward understanding the best conditions with which to reuse food byproducts in activities directed toward the formulation, processing, preservation, and packaging of foodstuffs will be appreciated.
In this context, the current Special Issue invites the submission of original research papers and review manuscripts concerning recent advances in the field of food science aimed at promoting innovation in the new perspective of food sustainability.
The potential topics include, but are not limited to, the following:
- Development of novel foods;
- Functional ingredients;
- Innovative technologies (processing, formulation, storage, etc.);
- Shelf life extension;
- Reduction in food losses;
- Valorization of food byproducts;
- Bioactive packaging
Dr. Amalia Conte
Prof. Dr. Matteo Del Nobile
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.
Keywords
- functional ingredients
- innovative technologies (processing, formulation, storage, etc.)
- shelf life extension
- food byproducts
- bioactive packaging
