Enhancing Shelf Life of Food Products: Strategies, Challenges and Innovations
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 1798
Special Issue Editors
Interests: food technology; novel foods; sensory analysis; bread; sourdough; shelf life; wine; olive oil; food waste; food quality
Interests: food technology; food quality; sensory analysis; shelf life; food stability; bread; sourdough; wine; olive oil; food waste; food fortification; food enrichment
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The preservation of food products' quality during storage is a crucial step for reducing food waste and enhancing sustainability. This Special Issue explores current techniques, strategies, and innovations aimed at extending the shelf life of various food products. Factors influencing shelf life—including advanced packaging technologies, optimal storage conditions, minimal processing methods, and formulation adjustments—are examined for their effects on microbial growth, oxidation processes, and sensory quality preservation. Innovations such as active and intelligent packaging systems, natural antimicrobial agents, and novel processing techniques are highlighted for their potential to maintain nutritional quality and sensory acceptability while extending shelf life. The issue also addresses emerging technologies and holistic approaches that integrate sustainability and minimal processing to meet modern consumer demands. Regulatory considerations and consumer preferences in food preservation are addressed to provide a comprehensive understanding of the evolving landscape of shelf life extension. To this extent, this Special Issue emphasizes the importance of interdisciplinary approaches and continuous advancements in food science and technology to meet the global demand for safe, high-quality food products with extended shelf life.
Potential topics include but are not limited to the following:
- Strategies and innovations in food shelf life.
- Shelf life extension, evaluation, and modelling.
- Advanced storage conditions.
- Sustainability in packaging.
- Oxidative stability.
- Innovative processing technologies.
- Microbial growth inhibition.
- Formulation improvements.
- Sensory quality preservation.
- Minimal processing techniques
Dr. Alessandro Bianchi
Prof. Dr. Francesca Venturi
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
- advanced packaging technologies
- sensory quality deterioration
- impact of bioactive compounds
- food formulation and storage
- consumer preferences
- natural antimicrobial agents
- food waste reduction
- accelerated shelf life testing
- quality preservation
- active modified atmosphere packaging
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