Feature Papers in the "Food Process Engineering" Section

Dear Colleagues,

Food processing is an indispensable component of the modern food system, significantly impacting the quality, safety, and availability of food products. Continuous innovations and process engineering improvements ensure that food processing plays a crucial role in providing sustainable and safe food for the global population. Contemporary food processing faces numerous challenges, such as increasing consumer demands for natural and minimally processed foods, the need to reduce environmental impact, and adaptation to evolving regulatory frameworks. Innovations in food engineering, such as intelligent packaging, biotechnology, and advanced processing methods, are essential for the future of food processing. Another significant trend in food processing is the utilization of byproducts. The use of byproducts is critical for sustainable development and the optimization of food resources. Byproducts arise during various stages of raw material processing, and their proper management can yield numerous ecological, economic, and social benefits. Utilizing byproducts in food processing is a key element in the pursuit of a more sustainable and efficient food system. By reducing waste, conserving resources, and creating new valuable products, it contributes to environmental protection, economic growth, and improved health outcomes.

This Special Issue “Feature Papers in the “Food Process Engineering” Section” is dedicated to all aspects concerning the engineering aspects of food processing, starting from the characterization of the physicochemical properties of raw materials, through to their transportation, storage, and processing, and up to the characterization of the final products. Given this context, this Special Issue aims to gather high-quality research focused on innovations in food process engineering. Topics of interest include, but are not limited to, the following areas:

• Physicochemical properties of raw materials and food products;
• Modern food processing methods;
• Unit operations in food production;
• Energy-efficient food processing methods;
• Utilization of byproducts in food processing;
• Sustainable food production;
• New food product design;
• Trends in food process engineering.

Prof. Dr. Dariusz Dziki
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. Processes is an international peer-reviewed open access monthly 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 2400 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.

• characterization of food
• innovations and new technologies
• sustainable development
• process and system design
• trends in the food industry
• food pretreatment
• food engineering
• byproduct of food processing