Dear Colleagues,

According to recent estimates, the food industry is one of the largest and most energy-consuming sectors, accounting for around 30% of global energy consumption and 20% of greenhouse gas emissions. Indeed, a great deal of energy, mainly in the form of heat and electricity, is required to transform edible raw materials into finished products. The most energy-intensive manufacturing processes include cooking, pasteurization and sterilization, evaporation and drying, chilling and freezing, washing, cleaning, etc.

Since food demand is expected to rise substantially by 2050 due to population growth and improved living standards, food production needs to be increased accordingly. In this context, the improvement of energy efficiency and the management of food manufacturing processes represent two key strategies to meet the ambitious challenges of reducing the energy consumption and reliance on fossil fuels, as well as reversing anthropogenic global climate changes.

Several technologies and solutions offer great potential for reducing energy consumption and environmental impacts all long the food production chain. However, the identification of the most effective option or combination of options is not a trivial task, since it involves several (often contrasting) factors related to technical, economic and organizational criteria. Thus, a systematic approach to the subject is needed, in which modeling, optimization, monitoring and control of energy efficiency measures play a major role.

This Special Issue welcomes review papers, original research articles and case studies dealing with the vital role of energy efficiency and management in shaping a sustainable food industry. Research areas may include (but are not limited to) the following:

• Characterization and assessment of energy uses in food industry;
• Methods and tools for energy performance benchmarking in food processing;
• Best practices for energy efficiency enhancement in food industry;
• Key trends and innovations for energy efficiency in food processing industry;
• Assessment of energy efficiency improvement via waste heat recovery and valorization;
• Consolidated and cutting-edge solutions for low- and medium-grade waste heat recovery in food industry;
• Monitoring and control tools of energy efficiency measures;
• Valorization of wastes from industrial food processing;
• Industrial symbiosis to support the energy efficiency and sustainability of food production processes;
• Innovative management practices for sustainable food production.

We look forward to receiving your contributions.

Dr. Miriam Benedetti
Dr. Lorena Giordano
Guest Editors

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• food industry
• industrial energy uses
• energy performance benchmarking
• energy efficiency
• sustainable food production
• waste heat recovery and valorization
• industrial symbiosis