Special Issue "Novel Foods: From Traditional Consumption to Innovative Food Sources and Production Processes for Safety, Quality and Consumer Acceptance of Future Foods"
Deadline for manuscript submissions: 20 March 2024 | Viewed by 13280
Interests: consumer science; food sensory analysis; chemosensory perception; individual differences; novel foods; sustainable food systems; food shelf life; food packaging; electronic nose
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: Emerging Approaches and Technologies Linking Food Structure to Food Quality
Food globalization and innovation in food production are increasing the diffusion of “novel foods”. This term refers to both any food that was not used for human consumption to a significant degree within the EU before 15 May 1997 and all new products never existed in the global market.
This Special Issue will include studies that describe novel foods from different categories, such as foods with a new or modified molecular structure, foods consisting of, isolated from, or produced by micro-organisms, fungi or algae, materials of mineral origin, cell cultures, or tissues, foods resulting from a new production process, and foods containing or consisting of engineered nanomaterials. Moreover, novel foods considered traditional foods in a developing country (e.g., insects or jellyfish) will also be included.
Research that investigates the production processes (with a particular focus on innovative and sustainable technologies), the nutritional, microbiological, and sensory characteristics of novel foods, and its consumers’ perception and acceptance are strongly welcomed. Cross-cultural studies are also of particular interest.
We aim to expand our knowledge on novel foods from an interdisciplinary perspective. We encourage authors to submit original research articles or reviews that address the topic from different disciplines, including (but not limited to) food science and technology, food safety, nutrition, sensory and consumer science, neuroscience, psychology, sociology, economy, anthropology, design, and philosophy.
Prof. Dr. Luisa Torri
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.
- novel foods
- alternative proteins
- innovative production process
- consumers’ perception
- nutritional quality
- sensory properties