Food Engineering and Technology

Special Issues

Following special issues within this section are currently open for submissions:

• Using Biodegradable Films and Coatings for Food Packaging Materials (Deadline: 10 February 2026)
• Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 3rd Edition (Deadline: 11 February 2026)
• Applications and Trends for Ultrasound in Food Processing (Deadline: 15 February 2026)
• Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement (Deadline: 15 February 2026)
• Fatty Acids in Edible Fats and Oils: Composition Analysis and Nutritional Properties (Deadline: 20 February 2026)
• Artificial Intelligence and Modeling Science in the Food Industry (Deadline: 26 February 2026)
• 3D Food Printing: Future Outlooks and Applications in Food Processing (Deadline: 27 February 2026)
• Application of Innovative Technologies for Improving Food Quality and Safety: 2nd Edition (Deadline: 27 February 2026)
• The Application of 3D Printing Technology in Foods: Printing Characteristics, Challenges and Prospects (Deadline: 28 February 2026)
• 3D Printing and Additive Manufacturing in Foods (Deadline: 28 February 2026)
• Plasma Technology in the Food Industry: Current Applications and Future Trends (Deadline: 28 February 2026)
• Emerging Trends in Food Enzyme Catalysis and Food Synthetic Biology (Deadline: 10 March 2026)
• Processing Methods in Plant-Based Foods (Deadline: 10 March 2026)
• Application of Nanotechnology in Food Science (Deadline: 10 March 2026)
• Biotechnology in Food Processing: Generation and Utilization of Functional Sugars (Deadline: 20 March 2026)
• Advanced Food Processing Technologies and Approaches: 2nd Edition (Deadline: 20 March 2026)
• High-Value Processing and Utilization of Agro-Food Resources (Deadline: 20 March 2026)
• Fermented Foods: Processing, Flavor Formation, Nutritional and Biological Activities (Deadline: 30 March 2026)
• The Popularity of Essential Oils and Hydrolates/Hydrosols in the Food Industry (Deadline: 31 March 2026)
• Innovative Food Processing Techniques for Flavor Enhancement and Quality Optimization (Deadline: 31 March 2026)
• New Advances in the Application of Cold Plasma Technology in Food Processing (Deadline: 31 March 2026)
• Statistical Modelling and Process Optimization in Foods: Design, Analysis and Assessment (Deadline: 31 March 2026)
• Nanotechnology in Food Science: Functionality, Applicability, and Safety Assessment (Deadline: 31 March 2026)
• Effects of Processing on Protein Structure, Physicochemical Properties, and Function (Deadline: 3 April 2026)
• Novel Drying Technologies in Food Processing: Maximizing Food Quality and Safety Preservation (Deadline: 10 April 2026)
• Proteins and Peptides in Food: From Preparation to Properties and Applications (Deadline: 15 April 2026)
• Exploring Emerging and Sustainable Technologies for the Intensification of Processes and Preservation of Agrofood-Based Resources (Deadline: 20 April 2026)
• Polysaccharide-Based Hydrocolloids Utilized in the Development of Healthy Foods (Deadline: 20 April 2026)
• Recent Advancements in Food Processing Technologies for Enhancing Food Quality (Deadline: 20 April 2026)
• Future Prospects for Enzyme Technologies in the Food Industry (Deadline: 20 April 2026)
• Oils and Fats: Structure and Stability (Deadline: 30 April 2026)
• Encapsulation-Based Technologies for Bioactive Compounds in Foods (Deadline: 30 April 2026)
• Development of Green and Advanced Food Freezing/Anti-Freezing Technologies (Deadline: 30 April 2026)
• Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing (Deadline: 30 April 2026)
• Current Research on Gelation of Microparticles in Foods: Rheological, Structural and Functional Properties (Deadline: 30 April 2026)
• Advanced Technologies and Applications for Processing, Preservation, Quality Monitoring, and Computational Modeling of Agri-Food Products (Deadline: 30 April 2026)
• New Insights in Food Proteins: Funciotnality, Digestibility and Processing Technologies (Deadline: 30 April 2026)
• Alternative Food Proteins and Derived Products: Addressing Nutrition, Health and Sustainability (Deadline: 5 May 2026)
• Rheology and 3D Printing for Future Foods (Deadline: 7 May 2026)
• Encapsulation and Delivery Systems in the Food Industry (Deadline: 10 May 2026)
• Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products (Deadline: 10 May 2026)
• Application of Microencapsulation and Controlled Release in Foods (Deadline: 16 May 2026)
• Advances in the Development of Encapsulated Delivery Systems: Innovative Strategies for Delivering High-Value Compounds in Food Systems (Deadline: 20 May 2026)
• Micro- and Nanomaterials in Food Science: Preparation, Characterization, and Application (Deadline: 20 May 2026)
• Novel Food Processing Technologies for Functional Foods (Deadline: 20 May 2026)
• Digital Innovation in Food Technology (Deadline: 20 May 2026)
• Application of Extrusion Technology in Food Science (Deadline: 20 May 2026)
• Advancements in Non-Thermal Technology for the Extraction of Bioactive Compounds from Agro-Industrial By-Products and Implications for Food Preservation and Shelf Life Extension (Deadline: 25 May 2026)
• Advances in Dielectric Heating in Food Processing: Enhancing Safety, Quality, and Sustainability of Plant-Based Foods (Deadline: 25 May 2026)
• Non-Thermal Processing Technologies for Sustainable Food Processing (Deadline: 30 May 2026)
• The Behavior of Food Matrices During Dehydration Processes—Insights by Experiments and Modelling (Deadline: 31 May 2026)
• Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in Fresh and Processed Fruits and Vegetables (Deadline: 31 May 2026)
• Applications of Machine Learning in Enzyme Design (Deadline: 5 June 2026)
• Application of Drying Technologies for Improving Food Quality and Safety (Deadline: 10 June 2026)
• New Trends in Drying Technologies in Fresh-Cut Foods (Deadline: 10 June 2026)
• Emerging Non-Thermal and Innovative Physical Technologies in Food Processing: From Preservation to Valorization (Deadline: 15 June 2026)
• Agroindustrial and Forest Bioactives and Biocompounds: From Sourcing to Industrial Use in Food (Deadline: 20 June 2026)
• Modern Technologies for Extending Shelf-Life and Improving Quality of Moderately Processed Foods: Challenges and Innovations (Deadline: 20 June 2026)
• Innovative Processing Technologies and Their Impact on the Physicochemical and Sensory Properties of Fruits and Fruit By-Products (Deadline: 20 June 2026)
• Effects of Processing Operations on Physicochemical Properties, Quality Formation and Nutritional Function of Food Products (Deadline: 30 June 2026)
• Pickering Emulsions Stabilized by Biopolymer-Based Nanoparticles or Hybrid Particles for Food Applications (Deadline: 30 June 2026)
• New Methodologies to Ensure the Safety and Quality of Agricultural Products and Food Ingredients (Deadline: 30 June 2026)
• Transforming the Food System: Technological Innovations in Biomass Utilization for Functional Food Production and Circular Economy (Deadline: 30 June 2026)
• Membranes for Innovative Bio-Food Processing (Deadline: 30 June 2026)
• Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds (Deadline: 30 June 2026)
• Food Functional Ingredient Encapsulation and Delivery System (Microcapsules, Nanoemulsions, Colloidal Particles, Emulsions) (Deadline: 30 June 2026)
• Novel Processing Technologies for Improving Quality and Storage Stability of Food (Deadline: 30 June 2026)
• The Influence of Processing on Shaping the Sensory and Health-Promoting Qualities of Dried, Baked, or Roasted Foods (Deadline: 30 June 2026)
• Applications of Rapid Non-Destructive Technology in Food Quality and Safety Detection (Deadline: 30 June 2026)
• Converting Food Waste into Value-Added Products (Second Edition) (Deadline: 30 June 2026)
• Applications of Ultrasound-Assisted Food Processing Technologies (Deadline: 10 July 2026)
• Exploring the Impact of Non-Thermal Processing on Structural and Functional Properties of Bioactives from Plant-Based Food (Deadline: 10 July 2026)
• Development and Exploration of Salt-Reduction Strategies in Processed Foods (Deadline: 10 July 2026)
• Recent Advances in Lipid Delivery Systems for Food Applications (Deadline: 10 July 2026)
• Effects of Thermal Processing Technologies in Food Physical and Rheological Properties: 2nd Edition (Deadline: 10 July 2026)
• Advances in Physicochemical Characterization, Sensory Evaluation and Technological Applications of Innovative Foods and Beverages (Deadline: 10 July 2026)
• Application of Traditional and Innovative Technologies for the Extraction of Biologically Active Compounds from Natural Food Resources (Deadline: 15 July 2026)
• Advances in Thermal and Non-Thermal Technologies for Foodborne Microbial Inactivation (Deadline: 17 July 2026)
• Structure and Function of Food Proteins, Peptides, and Amino Acids (Deadline: 20 July 2026)
• Novel Technologies in Food Processing (Deadline: 20 July 2026)
• Application of Artificial Intelligence, Machine Learning and Deep Learning in Food Safety Analysis and Quality Control (Deadline: 28 July 2026)
• Biochemical, Physical and Mechanical Modifications of Fruits, Vegetables, Herbs and Cereals and Their Possible Use in Brewing (Deadline: 30 July 2026)
• Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery of Food Bioactive Compounds (Deadline: 31 July 2026)
• Artificial Intelligence and Future Food Systems—Innovation and Sustainability (Deadline: 31 July 2026)
• Traditional and Emerging Food Drying Technologies (Deadline: 31 July 2026)
• Advanced Technology Application in Food Quality and Safety and Intelligent Inspection Equipment (Deadline: 31 July 2026)
• Non-Thermal Technologies in Food Processing: Enhancing Efficiency, Safety and Sustainability (Deadline: 5 August 2026)
• Green Extraction Technologies for Bioactive Compounds in Foods (Deadline: 10 August 2026)
• The Comprehension of New Challenges in the Processing of Fruits and Vegetables (Deadline: 10 August 2026)
• Intelligent Modelling and Advanced Processing Technologies: Driving the Future of Food Engineering (Deadline: 15 August 2026)
• Nutrients and Flavor in Food Processing—Innovating for Healthier and Tastier Foods (Deadline: 18 August 2026)
• The Application and Recent Advances of Intelligent Machines for Improving the Quality of Agri-Food Products (Deadline: 20 August 2026)
• Micro and Nano-Encapsulation, Retention and Controlled Release of Healthy Substances for Food Applications (Deadline: 27 August 2026)
• Instrumental and Chemometric Methodologies to Assess Food Quality (Deadline: 29 August 2026)
• Effect of Different Drying Techniques on Food Structure and Properties (Deadline: 31 August 2026)
• Advances in Electrochemical Sensors and Intelligent Systems for Food Quality and Waste Valorization (Deadline: 10 September 2026)
• Advanced and Intelligent Biomaterials for Precision Delivery of Food Bioactives: From Molecular Design to Fortification Efficacy (Deadline: 13 November 2026)
• Artificial Intelligence-Driven Research into Functional Proteins and Peptides (Deadline: 30 November 2026)