Special Issue "Protein Supply and Demand: Food for the Future"
Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 6914
Interests: protein; edible 3D hydrogel; imitational food; food processing and quality control of animal origin
Currently, protein-based foods are well received more attention due to their functionality and the nutritional necessity for human health, while some real factors, such as rapid growth of the world population, decreased farmland, and global climate common protein sources in the food industry mainly include wheat, animal-based muscle, dairy protein, and soy proteins, but there is still a need for the discovery of alternative sources of protein, and advanced technologies for efficient processing of protein. Therefore, the Special Issue aims to obtain more insights into the recent development in the supply and demand of protein with some advanced processing and manufacturing technology, such as 3D printing, cultured meat, synthetic proteins, microbial fermented protein, or new sources of protein (such as insects, seaweeds, etc.). The following topics of this Special Issue are:
- Application of advanced technology, such as cell culture technology and synthetic biology technology, to obtain alternative protein sources.
- Finding new sources of protein, and evaluating their nutritional and sensory properties, and potential risk.
- Application of advanced processing technology, such as ultrasound, high hydrostatic pressure, high-pressure homogenization, etc, to produce high-quality protein-based food, to modify protein for improving protein properties.
Prof. Dr. Xianchao Feng
Dr. Huan Wang
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 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.
- future protein-based food
- new sources of dietary protein
- novel technology for protein manufacturing
- advanced processing technology for protein modification
- plant-derived protein
- animal-derived protein