Sources, Processing, and Physicochemical Properties for Sustainable Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 15 August 2024 | Viewed by 1220
Special Issue Editors
Interests: food extrusion; food processing; food ingredient; food properties; upcycled food; sustainable food; alternative food; plant-based meat analogue; insect-based food; food texture; food functionality; food quality
Special Issue Information
Dear Colleagues,
Reshaping food systems for sustainability is imperative as the global population expands. Urgently reducing the emissions generated by the food system and other sources is vital in order to mitigate the extensive impacts of climate change. Fulfilling the rising food demand while minimizing environmental repercussions requires innovative strategies that reshape the entire supply chain. Foods such as plant-based alternatives, insects, and single-cell proteins are generating scientific interest due to their potential in creating sustainable models. Simultaneously, the imperative to reduce food waste is transforming the food market, encouraging consumers to adopt waste-reducing diets. These transformative shifts in the food system have prompted varied and intriguing inquiries into the processing, ingredients, and physicochemical properties of sustainable foods.
The aim of this Special Issue of Foods is to gather pioneering research on the food processing, ingredients, and physicochemical properties of sustainable food. Covering foundational aspects of ingredients to final products, it aims to reveal the intricate interplay between advanced food science and sustainability. We welcome original research and reviews delving into processing methods, ingredient innovation, and the underlying physicochemical attributes shaping the quality, composition, and potential environmental impact of these foods. Emphasis should be on unraveling food transformation complexities, optimizing resource use, and comprehending physicochemical attributes. We welcome the submission of precise, well-crafted manuscripts to enrich our understanding of key components in sustainable foods.
Dr. Bon-Jae Gu
Dr. Sang-Hyun Park
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. 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
- sustainable foods
- sources of sustainable foods
- alternative food products
- plant-based diets
- upcycled food
- alternative food sources
- plant-based meat analogues
- food processing
- physicochemical properties
- food quality
