Converting Food Waste into Value-Added Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 128
Special Issue Editors
Interests: utilization of food waste; fruit and vegetables pomace; anti-grain flour; functional food and dietary supplements development; polyphenolics bioaccessibility and retention
Interests: utilization of by-products from food industry; food and material characterization; physicochemical analysis of foods and food components; development of innovative food products
Special Issue Information
Dear Colleagues,
Global demand for food is expected to rise by approx. 60% by 2050, while currently approx. one-third of all food produced goes to landfill every day. Food production generates significant amounts of waste. The environmental impact of waste disposal, united with the lack of natural resources, raised interest in its valorization and the introduction of circularity. Since food waste contains a range of valuable biomolecules, it can be utilized in agriculture, food, and pharmaceutical industries. However, due to the heterogeneous nature of valorization, the transformation of food waste into value-added products still remains a challenge. This Special Issue seeks to highlight the most recent research and innovations in the field of converting food waste into value-added products with a focus on the following:
- Novel concepts designed to support the ‘zero waste’ approach that unites economic and health benefits with environmental protection;
- Specific technologies that enable transformation of food waste into raw materials applicable in agriculture, food, and pharmaceutical industries;
- Challenges and opportunities in scaling up food waste valorization technologies;
- Innovative applications of unconventional raw materials based on food waste;
- Specific examples of functional foods with waste incorporated;
- Comprehensive understanding of bioactive compounds present in waste and their potential applications;
- Environmental and techno-economic impact of food waste valorization;
- Future perspectives and limitations of food waste management.
Dr. Stanislava Gorjanović
Guest Editors
Dr. Snežana Zlatanović
Guest Editor Assistant
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. Foods 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 2900 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
- food waste
- fruit and vegetables pomace
- physico-chemical characterization of waste
- waste valorization
- life cycle
- functional food
- zero waste concept
- waste to wealth
- value-added products
