Development and Research of Novel Food Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 April 2026 | Viewed by 13
Special Issue Editors
Interests: food technology; food processing techniques; functional foods; reformulation of foods for health benefits; application of by-products and waste in food development; plant protein applications; plant-based and natural additives in novel food
Special Issues, Collections and Topics in MDPI journals
Interests: extrusion technology; food quality and safety analysis; texture profiling of foods; food preservation and processing; recipe formulation and optimization; by-products and waste in food development
Interests: plant protein recovery; methods for plant protein extraction; bioactive plant metabolites; valorization of industrial by-products; sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The development of novel food products is emerging as a strategic priority in contemporary food science and industry, driven by the growing demand for healthier diets, sustainable production, and efficient resource management. Current research emphasizes the integration of advanced technologies and multidisciplinary approaches in the reformulation of traditional foods to enhance their nutritional value, functionality, and safety. Plant proteins, bioactive compounds, and natural additives represent key avenues for innovation, offering opportunities to create healthier, market-attractive, and competitive alternatives.
At the same time, the valorization of food by-products and waste through high-tech solutions reinforces the principles of the circular economy, contributing to environmental sustainability and resource efficiency. Cutting-edge processing and preservation techniques—including extrusion, texture profiling, and advanced analytical tools—support the development of high-quality, safe, and appealing products. The synergy between scientific research and industrial practice enables disruptive innovations that transcend traditional boundaries in food technology.
This Special Issue aims to bring together original research and comprehensive reviews that highlight innovative strategies, technological breakthroughs, and applied solutions for the development, characterization, and assessment of novel food products. Contributions that emphasize sustainability, functionality, and technological progress will provide valuable insights into shaping the future of food systems.
Dr. Zhivka Goranova
Prof. Dr. Todorka Petrova
Dr. Hristo Kalaydzhiev
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. Applied Sciences 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
- novel food products
- food technologies
- plant proteins
- functional foods
- advanced food processing techniques
- extrusion
- by-product valorization
- bioactive compounds
- food safety and quality
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