Trends and Perspectives in the Approach to Sustainable Food Design and Production
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 938
Special Issue Editors
Interests: physicochemical and rheological properties of malto-oligosaccharides based on chemically modified starches; physicochemical and rheological properties of starch of various botanical origins; analysis of rheological properties of flour and dough based on flour systems with plant additives with health-promoting properties; the content of bioactive ingredients and antioxidant properties of nuts; functional food; development of functional bread with health-promoting features
Special Issues, Collections and Topics in MDPI journals
Interests: assessment of the suitability of cereal in bakery and novel food production; baking value of wheat, rye, and triticale flour; quality of wheat and rye dough; gluten-free food; functional food; food industry by-products; development of new food products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The modern world faces many environmental, climatic, geopolitical, and social challenges. An essential element of a properly functioning economy is a balanced approach from both producers, suppliers, managers, and consumers. The leading pillar of the economy is agri-food production. In the case of food design, production, and use, a sustainable approach is important, which guarantees the production of products without significant damage to the natural environment, with respect for natural resources, with the production of a small amount of waste/by-products. In this approach, it is extremely important to skillfully manage the by-products of the agri-food industry for food production, especially food with health-promoting properties. The food design process should take into account the application possibilities of raw materials that are by-products from another industry. This makes it possible to create a sustainable food production chain without generating significant costs and reduce the amount of problematic waste.
This Special Issue aims to collect high-quality original research articles and review papers reflecting advances in research on sustainable food design and production. Research themes may include, but are not limited to, the following:
- Agricultural and food production and the scale of post-production waste;
- Classification and quantity of by-products in various industries and agriculture;
- Prospects for optimizing the use of raw materials and media in sustainable food production;
- Storage and transport management as elements of sustainable raw material and food distribution;
- Quality and safety of by-products;
- Prospects for sustainable organic food production;
- Possibilities of using by-products of agricultural and food production in various branches of the food industry;
- Water management in agricultural and industrial food production;
- Optimization of media management in sustainable food production;
- Modern methods of processing by-products from agriculture and food production;
- Obtaining nutrients and bioactive ingredients from by-products;
- Financial, environmental, and social benefits of implementing a sustainable food production policy.
We look forward to receiving your submissions.
Dr. Karolina Pycia
Dr. Joanna Kaszuba
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
- food production
- sustainable production
- by-product management
- bioactive substances
- biodegradable packaging
- natural methods of food preservation
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Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Dear Colleagues,
The modern world faces many environmental, climatic, geopolitical, and social challenges. The leading pillar of the economy is agri-food production. In the case of food design, production, and use, a sustainable approach is important, which guarantees the production of products without significant damage to the natural environment, with respect for natural resources, with the production of a small amount of waste/by-products. In this approach, it is extremely important to skillfully manage the by-products of the agri-food industry for food production, especially food with health-promoting properties. The food design process should take into account the application possibilities of raw materials that are by-products from another industry. This makes it possible to create a sustainable food production chain without generating significant costs and reduce the amount of problematic waste.
This Special Issue aims to collect high-quality original research articles and review papers reflecting advances in research on sustainable food design and production.
We look forward to receiving your submissions.
