Innovations in Cereal Processing Technologies and Cereal-Based Food Production

Dear Colleagues,

Although cereals have been a staple food around the world for centuries, they continue to amaze us with their biodiversity, their wide range of uses, and multiple applications in food production. In fact, cereals are best known for their products after they have been processed. Today, new and emerging technologies, alongside conventional methods, further expand cereal diversity and open up new possibilities in their processing and in the production of value-added cereal-based foods. Combined with the increasing interest in minor cereals as well as in by-products and a sustainable circular economy, cereal utilization is a topic that needs to be explored in more depth.

Therefore, this Special Issue will publish high-quality original research on the following topics: new technologies, cereal bioprocessing, cereal by-products, cereal-based beverages, sourdough, sustainable cereal production chain, cereal products for special dietary needs, pseudocereals, fortified cereal products, post-harvest processing, novel ingredients from cereals, and novel methods for cereal analysis.

Dr. Nikolina Čukelj Mustač
Guest Editor

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