Statistical Modelling and Process Optimization in Foods: Design, Analysis and Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 March 2026 | Viewed by 69
Special Issue Editors
Interests: food safety; bioactive compounds; agricultural byproducts; functional food applications; valorization
Special Issues, Collections and Topics in MDPI journals
Interests: innovative food processing technologies; extraction of natural products; isolation and identification of bioactive compounds; bioavailability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The modern food industry faces increasing demand for high-quality, safe, sustainable, and nutritious products. Achieving these goals requires sophisticated approaches to process design, control, and improvement. Statistical modelling and optimization methodologies have emerged as powerful tools to understand, predict, and enhance complex food processes; reduce development costs; minimize waste; and ensure consistent product quality. This Special Issue will gather cutting-edge research that demonstrates the application of these advanced analytical techniques across the entire food value chain.
We welcome original research and comprehensive reviews that address the challenges of designing, analyzing, and controlling food processes and formulations.
Potential topics include (but are not limited to) the following:
- Optimization of food processing parameters (e.g., thermal, non-thermal, drying, extrusion) for enhanced quality and functionality;
- Experimental design (DoE) and multivariate modelling for novel food product development and formulation;
- Application of machine learning and AI for predictive modelling of food safety and shelf-life;
- Statistical approaches for the valorization of food by-products and waste within a circular bioeconomy;
- Multi-objective optimization of processes balancing nutritional quality, sensory attributes, and sustainability;
- Process control and monitoring using statistical process control (SPC) charts and real-time data analytics;
- Predictive modelling of the bioaccessibility and stability of bioactive compounds in functional foods;
- Optimization of fermentation processes for improved yield, flavor, or probiotic viability;
- Reliability analysis and robust design to minimize variability in food manufacturing.
Dr. Chih-Yao Hou
Dr. Chang-Wei Hsieh
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
- statistical modelling
- process optimization
- response surface methodology (RSM)
- experimental design (DoE)
- predictive analytics
- food safety
- machine learning (in food science)
- sustainable food processing
- food preservation
- food supply chain
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