Progress in Bioproducts and Food Processing toward a Sustainable Future

Dear Colleagues,

It is estimated that the world population will increase by nearly 2 billion people in the next 30 years, from the current 8 billion to 9.7 billion in 2050. This rapid population growth, combined with the effects of climate change, is likely to increase food security risks and lead to malnutrition and micronutrient deficiencies. To address these challenges, it is necessary to use our resources more efficiently, including the production of renewable biological resources and the conversion of waste streams into value-added products such as food, feed, biobased products and bioenergy, using more efficient and cost-effective processes to establish future sustainability.

In the food processing industry, there is a growing emphasis on reducing waste and increasing efficiency, particularly through the development of emerging bioprocessing and non-thermal processing technologies. Advances in bioproduct processing focus on producing sustainable and eco-friendly products that are biodegradable or recyclable and have lower carbon emissions than conventional products. Bioproduct processing is a fast-growing industry and research continues to develop new and innovative ways of using biological resources to produce sustainable products.

This Special Issue focuses on advances in bioproduct and food processing, with a particular emphasis on those that have the potential to promote sustainability. This Special Issue welcomes original research articles and reviews on a range of topics related to bioproducts and food processing.

Research areas suitable for this Special Issue may include, but are not limited to, the following:

• Innovative and emerging non-thermal technologies for food and bioproduct processing;
• Role of microorganisms in bioproduct and food processing and valorization of agro-food wastes;
• Advances in fermentation processes;
• Recovery of bioactive compounds from agricultural/industrial wastes and their applications in novel food formulations;
• Safety aspects of food/bioproduct applications for human/animal/plant uses;
• Valorization, bioprocessing, and biorefining of food-industry-based streams;
• Agricultural/food wastes management.

We expect high-quality contributions that will advance the field of bioproducts and food processing towards a more sustainable future.

Dr. Sajad Shokri
Prof. Dr. Mohammad H. Eskandari
Guest Editors

Manuscript Submission Information

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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.

• bioproducts
• food
• sustainability
• valorization
• fermentation
• emerging technologies
• processing
• agricultural/food wastes