Sustainable Research on Food Science and Food Technology
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 15 September 2024 | Viewed by 3069
Special Issue Editor
Interests: wine biotechnology; food safety; food regulation; fermented products; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
(1) The sustainability of the food system is one of the key goals for a sustainable society. The global population is growing, and, as a consequence, the carbon footprint of food-processing technologies is increasing. On the one hand, these technologies try to meet the population’s demands by processing more food, but, on the other hand, they use a huge number of resources such as water, raw materials, and energy, contributing to a negative environmental impact. However, there are new trends resulting from consumers’ concern about climate change and health. Consumers are now changing their diets, demanding natural and healthier food products, associated with cleaner and more sustainable technologies. The European Commission have introduced the Circular Economy Action Plan (CEAP), using a Farm to Fork strategy for a fair, healthy, and environmentally friendly food system.
(2) The aim of Special Issue is to explore new methods in food technology and food research which permit the sustainability of the food system. New methods need to valorize all the resources from raw materials, industry practices, provide low pollution packaging and food transportation options, and reduce wastes from retailers by calibrating all the parameters used in food preservation to obtain functional foods or innovative foods.
(3) Suggest themes.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:
- Antioxidant substances extracted from fruit and vegetable wastes;
- Biodegradable film as active packaging;
- Microencapsulation methods for new foods;
- Barrier-enhanced or active packaging materials;
- Natural sources of pigment;
- Agricultural practice to reduce food wastes.
We look forward to receiving your contributions.
Dr. Giurgiulescu Liviu
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. 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
- sustainable food system
- food wastes
- carbon print
- circular economy
