**1. Introduction**

It is estimated that by 2050, the world's population will be up to 9 billion. Feeding the rising population with the appropriate amounts of food, and in particular, with adequate protein supply is an emergent focus of current research activities in the field of food science. Global environmental changes, rapidly changing socio-economic conditions, and geopolitical issues endanger food sustainability, and generate the need to search for new, unconventional sources of protein for human nutrition. Considering the above-mentioned worldwide circumstances, many scientists around the world are dealing with the subject of alternative protein sources, as well as examining their properties and safety. Ensuring an adequate supply of protein, but also its appropriate quality and nutritional value, is one of the main challenges facing the world of science.

With this mission in mind, the scope of this Special Issue of Molecules, entitled "Emerging Protein Sources for Food Production and Human Nutrition", is devoted to the latest advances in analytics and the application of new methods in the processing of proteins, both plant and animal, as well as methods of production and testing foods enriched with these proteins. In this SI, 10 original research manuscripts were collected and published. The articles included in this collection are briefly described below.
