Innovative Ways to Reduce Waste in Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: closed (30 November 2020) | Viewed by 557
Special Issue Editor
Interests: grains science and technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is estimated by the FAO that about one-third of all the food produced in the world is wasted. Wasting food is not only an ethical and economic issue, but it also depletes the environment of limited natural resources. The causes of food waste or loss are numerous and occur at all steps in the food chain from farm to fork, i.e., in the production, processing, retail, and consumption stages.
The United Nations in 2015 unanimously adopted the Sustainable Development Goals, which provide a list of 17 objectives to manage and drive economic prosperity and social well-being worldwide in the near future while, at the same time, protecting the environment. Goal 12 is “Responsible Consumption and Production”, and certainly reducing waste in food processing goes in the direction of a more sustainable food production pattern.
This Special Issue aims to focus on innovative processing methods that might help reduce food waste worldwide by maintaining precious components present in the raw materials in the food eaten by the consumer while assuring product safety. In this way, less waste and healthier foods are produced at the same time. Examples of these technologies might be mild cleaning/decortication methods for the production of whole grains, milling for the production of whole grain flours, or the production of fruit and vegetable products that also incorporate the peel, when possible.
Another aspect of interest could be the incorporation of raw materials coming from wastes of other food processes, which are nevertheless still rich in precious components (e.g., wastes from the citrus fruits industry, olive oil industry, etc.), in traditional foods (bakery products, pasta, noodles, etc.) to enrich their composition and functionality.
Previously unpublished original research papers and reviews are welcome.
Dr. Marina Carcea
Guest Editor
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
- food waste
- food loss
- processing
- whole grains
- sustainable food production
