New Technological Developments and Future Trends in Food Processing and Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (20 August 2025) | Viewed by 845
Special Issue Editors
Interests: process design; food engineering; unit operations; product development; drying; encapsulation; extraction
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compound extraction; antioxidant activity analysis; bioactive compound analysis; circular economy in food systems; life cycle assessment (LCA); life cycle costing (LCC); environmental toxicology
Special Issue Information
Dear Colleagues,
Emerging technologies that enhance processing efficiency, preservation, and food quality are shaping the future of food science. This Special Issue explores next-generation food processing and preservation techniques, focusing on innovations which improve nutrient retention, extend the shelf life, reduce waste, and enhance food safety. Nanotechnology and nanoencapsulation are pivotal in delivering bioactive compounds, improving food stability, and enabling advanced packaging solutions. Artificial intelligence (AI) and machine learning are transforming food processing through real-time monitoring, predictive analytics, and automated quality control, optimizing production efficiency and food safety. Cold plasma, high-pressure processing (HPP), and pulsed electric fields (PEFs) provide sustainable alternatives to conventional methods for non-thermal preservation. These techniques effectively inactivate pathogens and spoilage microorganisms while preserving food structure, sensory attributes, and nutritional value. Beyond technological advancements, this Special Issue addresses regulatory, economic, and sustainability challenges. Research on industrial applications, life cycle assessment (LCA), life cycle costing (LCC), and consumer acceptance is crucial to ensuring the scalability and integration of these innovations. This Special Issue aims to advance food processing and preservation by bringing together interdisciplinary perspectives and promoting efficient, sustainable, and high-quality food systems. We welcome original research, reviews, and case studies showcasing breakthrough technologies and real-world applications.
Prof. Dr. Magda Krokida
Dr. Chrysanthos Stergiopoulos
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
- food processing technologies
- food preservation innovations
- nanotechnology in food science
- micro- and nanoencapsulation
- artificial intelligence in the food industry
- cold plasma treatment
- high-pressure processing (HPP)
- pulsed electric fields (PEFs) in food processing
- sustainable food systems
- life cycle assessment (LCA) in food technology
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