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Food Science and Technology and Sustainable Food Products

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 18 September 2024 | Viewed by 2545

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Special Issue Editors

Dr. Daniel M. Anang

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Guest Editor

Health Professions, Faculty of Health and Education, Manchester Metropolitan University, Cavendish Building, Cavendish Street, Manchester M15 6BG, UK
Interests: food safety and food security; sustainable food production and processing; underutilised plant products and their use in food production and as alternate sources of fibre/ingredients

Dr. Haruna Musa Moda

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Guest Editor

Occupational Safety Health and Environment, Department of Public Health, University of Doha for Science and Technology, Doha, Qatar
Interests: occupational health; climate change adaptation and workers’ health and safety; safety climate and safety culture; sustainable waste management
Special Issues, Collections and Topics in MDPI journals

Dr. Olajide Sobukola

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Guest Editor

Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
Interests: sustainable food ingredients and product development; innovative food formulation and design

Special Issue Information

Dear Colleagues,

Adapting to a sustainable food system is one of the most compelling challenges facing society in the 21st century. Maintaining a sustainable food processing chain is now more important to food producers than ever before as the interconnectivity between population growth, changing dietary habits, growing health concerns, planetary boundaries, environmental impacts, and climate change continue to place a strain on food availability. Engaging consumers in food policy is increasingly important in the change process, to improve nutrition and ultimately making the food system more resource-efficient, secure and transparent. Addressing sustainability through new technologies, new modes of food production and consumption, and a holistic approach to product innovation can generate new opportunities for unique, ethical and trusted food products. Delivering a safe, secure and resilient food supply is central to world agreements (e.g., Sustainable Development Goals and the COP21) and possible country, company and individual responses. Therefore, new technologies and ideologies to meet the needs of the present, without comprising the future viability, must be embraced by the food industry. Achieving rational energy use, food production, and associated environmental sustainability underpins the wellbeing, health, and longevity for the human populations and the world’s environment. This Special Issue aims to discuss the interaction between food science and technology and food sustainability, the potentials of food science and technology and innovations in product development in sustainable food processing and production, focusing on the scientific background, concepts and application in related fields; as well as the retrospective and prospective evaluation of the food production systems to determine means of ensuring sustainable food processing, as well as future development to enhance the sustainability of the food industry.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:

Application of food science in sustainable food processing;
Sustainable food processing methods;
Food product development and sustainability;
Sustainable food products;
Challenges and mitigation of sustainable food processing;
Challenges to the adoption of sustainable processing technologies;
Sustainable ingredients in food processing;
Opportunities for sustainable food processing.

We look forward to receiving your contributions.

Dr. Daniel M. Anang
Dr. Haruna Musa Moda
Dr. Olajide Sobukola
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. Sustainability 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 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.

Keywords

sustainable food
sustainable food products
food ingredients
new food product development
food processing
food processing technology
food waste valorisation
food by-product valorisation
underutilised food sources and sustainability

Published Papers (2 papers)

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Research

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14 pages, 4325 KiB

Open AccessArticle

Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese

by George Attard, Arianna Bionda, Federica Litrenta, Vincenzo Lopreiato, Giuseppa Di Bella, Angela Giorgia Potortì, Vincenzo Lo Turco and Luigi Liotta

Sustainability 2024, 16(8), 3306; https://doi.org/10.3390/su16083306 - 15 Apr 2024

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Abstract

This study aimed to investigate the chemical composition, fatty acid profile and polyphenol content of Provola cheese made with cow’s milk from cows fed a diet incorporating olive cake. Cheese samples were analysed in different months in order to test diet and diet×season effects. The results show that the cheese composition was influenced by both factors. The most beneficial cheese from a human health point of view was produced with milk from cows fed the treatment diet in the spring. Supplementing the diet of dairy cows with olive cake reduced the atherogenic and thrombogenic indices while increasing the total polyphenols in the cheese product. With a 32.9% increase in polyphenols, the cheese from the TEST group has greater functional nutrients and properties than the cheese from the CTR group. The data show that, combining the benefits of a more sustainable production process with a better final product, the supplementation of dried and stoned olive cake in the dairy cow diet improves the nutritional and health composition of the cheese. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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Review

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21 pages, 1068 KiB

Open AccessReview

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

by Edyta Nizio, Kamil Czwartkowski and Gniewko Niedbała

Sustainability 2023, 15(24), 16890; https://doi.org/10.3390/su152416890 - 15 Dec 2023

Viewed by 1622

Abstract

The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this undervalued process, so the purpose of this review is to analyze the state of knowledge about the methods and technologies of smoking food products and their impact on changing the quality of essential food products. Therefore, a comprehensive review of the literature on smoking processes from the past two decades was conducted. The most essential components absorbed from smoke during smoking are polycyclic aromatic hydrocarbons (PAHs). In the present work, 24 PAHs are summarized, and the capability of 12 food products to absorb them is described. Analysis of the principal components of absorbed PAHs showed that some products from different groups exhibit a similar ability to absorb these compounds, mainly influenced by their physical properties. The pre-treatment practices of raw materials before smoking, the smoking raw materials used, and their quality parameters were characterized (along with the effects of smoking methods on selected product groups: fish, meats, and cheeses). In addition, the gap in research concerning the absorption of other components of smoke, e.g., phenols, alcohols, ketones, and aldehydes, which directly impact food quality, is indicated. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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