Polymers in Agriculture and Food Science

Dear Colleagues,

Polymeric materials have recently attracted a great deal of interest from the agro-food industry due to their ability to enable the efficient, sustainable, and massive production of food, as well as its subsequent preservation, thus satisfying the demands of a planet with limited natural resources and a growing population. In this regard, due to their ease of processing and the ability to incorporate different compounds to exert specific activities, natural and synthetic polymers can be tailored to meet specific needs.

Thus, in food science, researchers have developed suitable materials to improve food quality and safety, or enhance the human health, putting special emphasis on potential migration from the polymer structures or added additives, of analytes that can disrupt or enhance the health of consumers.

In addition, a pleiad of functionalized polymeric materials have been used to improve treatment effectiveness and crop yield and reduce environmental pollution in agriculture.

In this sense, this Special Issue is planned to bring together a number of original papers and reviews covering (but not restricted to) topics related to the development and application of polymeric systems in the agro-food sector.

Prof. Dr. José Antonio Gabaldón Hernández
Prof. Dr. Estrella Núñez Delicado
Guest Editors

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