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New Trends in Food Production
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New Trends in Food Production

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Social Ecology and Sustainability".

Deadline for manuscript submissions: closed (31 October 2020) | Viewed by 21163

Special Issue Editors

Dr. Przemysław Kowalczewski

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Guest Editor
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
Interests: bioactive compounds; medicinal plants; antioxidants; edible insects; functional food; plant-based food additives; waste management in food system; plant-based meat analogues; biopolymers
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Sylwia Mildner-Szkudlarz

E-Mail Website
Guest Editor
Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Poznan, Poland
Interests: food science; food chemistry; food analysis; sensory analysis; functional foods; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Agnieszka Makowska

E-Mail Website
Guest Editor
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Interests: cereal technology; extrusion-cooking; triticale; starch; snack production
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The growth of human population poses challenges for food producers. On the one hand, there must be enough food to satisfy hunger, and on the other hand, the growing awareness of consumers means that the food produced must be of adequate quality. Therefore, new production methods are sought after, both in agriculture and in the food industry, which will allow to meet the expectations of these industries in a sustainable way. New sources of nutrients, new food production technologies or the re-use of generated waste are some of the major currents of research. In this Special Issue of Sustainability we would like to provide up to date information regarding the most recent and important achievements and the main challenges related to sustainability in food science and technology. We welcome both original research and review articles focused on current technology, food science and human nutrition, especially modern methods of production and testing of raw materials and food as well as the sustainable development of agriculture and the food industry. Papers regarding the production of food raw materials, both plant and meat, will also be a valuable contribution to this issue.

Dr. Sylwia Mildner-Szkudlarz
Dr. Przemyslaw Lukasz Kowalczewski
Dr. Agnieszka Makowska
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. Sustainability 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 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.

Keywords

  • Alternative sources of nutrients
  • Biotechnological and nanotechnological methods in food technology
  • Food allergies and intolerances
  • Improving plant varieties
  • Modern methods of agricultural production
  • New methods of food safety assessment
  • New technologies used in agriculture to improve the quality of raw materials for food production
  • Novel processing and packaging technologies
  • Novel raw materials for food production
  • Reduction of waste generation, its recovery and reuse
  • Relationships between diet and health
  • Sustainable food production

Published Papers (3 papers)

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Research

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17 pages, 1724 KiB  
Article
Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source
by Anubhav Pratap Singh, Ronit Mandal, Maryam Shojaei, Anika Singh, Przemysław Łukasz Kowalczewski, Marta Ligaj, Jarosław Pawlicz and Maciej Jarzębski
Sustainability 2020, 12(9), 3660; https://doi.org/10.3390/su12093660 - 01 May 2020
Cited by 28 | Viewed by 7653
Abstract
Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with [...] Read more.
Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs. This study explored the dehydration kinetics of BSGs and the effect of three different drying methods—oven drying (OD), freeze drying (FD), and vacuum microwave drying (VMD)—on their protein content and functionality. Then, an energy and exergy analysis for the drying methods was given. Accordingly, a snack product (baked chips) using the dehydrated BSGs was developed by a sensory panel study to assess consumer acceptability of the final products. It was found that the VMD process took less drying time (48 min) compared to OD (50 min), with higher effectiveness as a drying process. VMD-treated BSG also showed moderate protein functionality and the highest overall acceptability when used in baked chips. Thus, VMD might be used as a sustainable drying technology for thermal treatment and valorization of BSG. In addition to having implications for dietary health, findings can help improve the economy of the breweries and other industries that deal with the processing of grains by valorizing their process waste and contributing to sustainability. Full article
(This article belongs to the Special Issue New Trends in Food Production)
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13 pages, 3434 KiB  
Article
Agricultural Practice in Poland Before and After Mandatory IPM Implementation by the European Union
by Zuzanna Sawinska, Stanisław Świtek, Romana Głowicka-Wołoszyn and Przemysław Łukasz Kowalczewski
Sustainability 2020, 12(3), 1107; https://doi.org/10.3390/su12031107 - 04 Feb 2020
Cited by 18 | Viewed by 3291
Abstract
Integrated pest management (IPM), a worldwide agricultural strategy, contains methods to control or manage agricultural pests and diseases in a more efficient way, and consequently, to obtain better quality raw materials for food production. The engagement and practice of farmers play a key [...] Read more.
Integrated pest management (IPM), a worldwide agricultural strategy, contains methods to control or manage agricultural pests and diseases in a more efficient way, and consequently, to obtain better quality raw materials for food production. The engagement and practice of farmers play a key role in the success of this strategy. Since January 1, 2014, Poland and other European Union countries have been obligated to apply the principles of IPM. This paper shows the results of surveys conducted in 280 randomly selected farms the year before and the year following mandatory IPM implementation. The aim of this study was to gather information about farmers’ knowledge of IPM and the most commonly used plant protection methods. Our results show that law regulations do not significantly change agricultural practice. Among the non-chemical methods farmers most often comply with are: implementing the agrochemical calendar, sowing healthy material, destroying volunteer plants, rotating crop, applying balanced fertilizer, plowing stubble and preventing excess nitrogen. Integrated plant protection is not possible without proper knowledge of diseases. This factor needs improvement in Poland. The average Polish farmer lacks the knowledge about basic cereal diseases such as powdery mildew or brown rust, though larger farm operators tend to be more knowledgeable. The results of this survey demonstrate the necessity to provide informative farmer training campaigns to promote on-farm application of IPM and to improve the knowledge of disease issues. Full article
(This article belongs to the Special Issue New Trends in Food Production)
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24 pages, 3129 KiB  
Perspective
A Snapshot on Food Allergies: A Case Study on Edible Flowers
by Massimo Lucarini, Andrea Copetta, Alessandra Durazzo, Paolo Gabrielli, Ginevra Lombardi-Boccia, Elisabetta Lupotto, Antonello Santini and Barbara Ruffoni
Sustainability 2020, 12(20), 8709; https://doi.org/10.3390/su12208709 - 20 Oct 2020
Cited by 7 | Viewed by 9544
Abstract
This perspective study addresses the main causes of adverse reactions to foods in humans, by taking into account the main allergic reactions that may occur as a result of food ingestion, as well the main allergens present in food and how their allergenicity [...] Read more.
This perspective study addresses the main causes of adverse reactions to foods in humans, by taking into account the main allergic reactions that may occur as a result of food ingestion, as well the main allergens present in food and how their allergenicity change as a result of food preparation. In addition, European legislation on food labeling and novel foods was taken into account. The case study of this perspective is on the potential allergenicity of edible flowers as well as evidence of phytochemistry and toxic compounds and the risk associated with their ingestion. Regarding edible flowers, a key issue to address is if they are safe to consume or not. In the framework of the project “Innovative activities for the development of the cross-border supply chain of the edible flower” (ANTEA), we considered 62 different species and varieties of edible flowers. The results obtained by consulting two databases on allergens, COMPRISE and Allergen Nomenclature, marked two alerts for two species of edible flowers selected in the project. Moreover, based on edible flower consumption, about ten grams per serving, and on their protein content, we can also state that the risk of allergic reactions due to edible flower ingestion is very low. Full article
(This article belongs to the Special Issue New Trends in Food Production)
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