Emerging Food Processing Technologies: Drying, Extrusion and Thermal Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 February 2025 | Viewed by 2400
Special Issue Editors
Interests: food processing technology; solar drying; food security
Special Issue Information
Dear Colleagues,
Food processing technology faces several challenges crucial for meeting the growing global demand for processed food. Some of the key factors are food safety and quality assurance, clean labels and natural ingredients, improving processing efficiency, product innovation and development, ensuring a smooth and reliable supply chain, cost and waste management. The food processing industry is under increasing pressure to adopt sustainable practices including a reduction in energy and water consumption. Thus, the presented Special Issue is focused on emerging food processing technologies, particularly drying, extrusion and thermal processing. Emerging food processing technologies play a crucial role in enhancing food quality, safety and efficiency. These technologies, such as freeze, microwave, vacuum and even modern solar drying, as well as high-pressure and cold extrusion and 3D food printing, offer advantages such as improved energy efficiency, reduced processing times and better nutritional quality and flavor preservation in the final food products. As technology continues to advance, emerging food processing technologies are likely to play an increasingly important role in the food processing industry.
Prof. Dr. Jan Banout
Dr. Klára Urbanová
Guest Editor
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
- improved processing
- energy efficiency
- food safety
- processing technology
- sustainable production
- product innovation
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