Special Issue "Development and Characterization of Novel Food Ingredients"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 31 March 2024 | Viewed by 219

Special Issue Editors

Department of Food Chemistry & Technology, Teagasc Food Research Center, Fermoy, Ireland
Interests: novel food ingredients; plant protein extraction; functional modification; food reformulation; food waste valorization; food sustainability
Teagasc - Irish Agriculture and Food Development Authority, Food Chemistry and Technology Department, Carlow, Ireland
Interests: dairy; milk; milk proteins; gelation
Department of Food Chemistry & Technology, Teagasc Food Research Center, Fermoy, P61 C996 County Cork, Ireland
Interests: novel process design; dehydration technologies; powder functionality; nutritional formulations; valorization of food side-streams
Academy of National Food and Strategic Reserves Administration, Beijing, China
Interests: grain quality and mechanism; revision of grain standard

Special Issue Information

Dear Colleagues,

The food processing industry is engaged in the continual development of new ingredients which can be used for the formulation of various beverages and food products. Novel food ingredients can be obtained from different origins such as animals, plants and marine sources, either directly or from process by-products. The development of novel ingredients generally involves extraction, functional and nutritional assessments, toxicological studies, and industrial exploitation. This Special Issue aims to feature the latest trends in the production of novel food ingredients, including aspects such as novel process development, determination of ingredient quality and opportunities for use in various food applications. Topics concerning the development of ingredients from agro-food by-products (as sources of nutritional ingredients, natural additives, and functional compounds) are topics of special interest. This Special Issue invites researchers to contribute original research or review articles on this topic.

Dr. Mohammad Hassan Kamani
Prof. Dr. Mark A. Fenelon
Dr. Eoin G. Murphy
Dr. Jianlei Liu
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. Processes is an international peer-reviewed open access monthly 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 2400 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 food ingredients
  • nutritional characterizations
  • techno-functional properties
  • functional ingredients
  • processing and optimization
  • food waste valorization

Published Papers

This special issue is now open for submission.
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