Food Engineering and Technology
A section of Foods (ISSN 2304-8158).
Section Information
This Section focuses on all areas of basic and applied processing and technology, including processing and technological advances, preservation methods, food processing, storage and handling, safety, quality and shelf-life, unit operations and engineering, and related areas of foods, food byproducts, and associated topics. The aim is to publish research that will enhance the quality and safety of products and technology; improve processes to enhance efficiency, safety, nutrition ,and functionality; and result in new products.
Keywords
- processing
- technology
- foods (fresh/processed)
- safety, quality
- engineering
- byproducts
- preservation
- shelf-life
- functionality
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition (Deadline: 29 November 2024)
- Diverse Food-Based Applications of Nuclear Magnetic Resonance (NMR) Techniques (Deadline: 29 November 2024)
- Salt Reducing Strategies in Food Production (Deadline: 30 November 2024)
- Research on the Structure and Physicochemical Properties of Starch (Deadline: 30 November 2024)
- Advances in Thermal and Non-thermal Processing: Focus on Food Quality Changes (Deadline: 30 November 2024)
- Advances in the Application of Cold Plasma Technology for Food Quality and Safety (Deadline: 15 December 2024)
- Recent Advances in Biosensor Applications for Food Products (Deadline: 15 December 2024)
- Emerging Technologies for the Extraction and Purification of Bioactive Compounds (Deadline: 15 December 2024)
- Micro- and Nano-Encapsulation of Volatile and Non-volatile Bioactive Compounds, Their Controlled Release in Food Systems, and Targeted Delivery in the Digestive System (Deadline: 20 December 2024)
- Techniques for Determining the Authenticity of Food Products (Deadline: 25 December 2024)
- Applications of Novel Thermal and Non-thermal Food Processing Techniques (Deadline: 29 December 2024)
- Studying Food Digestion towards Healthier Future Food Choices (Deadline: 29 December 2024)
- Impacts of Innovative Processing Technologies on Food Quality (Deadline: 30 December 2024)
- Refined Processing Technology to Improve the Quality of Natural Products in Foods (Deadline: 30 December 2024)
- New Methods in Food Processing and Analysis (Deadline: 31 December 2024)
- Emerging Antimicrobial Technology Applied in Food Packaging (Deadline: 31 December 2024)
- The Use of Emerging and Environmentally Friendly Extraction Techniques in Food Science (Deadline: 31 December 2024)
- Food Emulsions: Preparation, Stabilization, and Applications in Encapsulation of Bioactive Compounds (Deadline: 31 December 2024)
- Effect of Conventional and Novel Food Processing on Structure and Physicochemical Properties of Foodstuffs: 2nd Edition (Deadline: 31 December 2024)
- Drying Technology Used in Food Processing and Preservation (Deadline: 31 December 2024)
- Preparation, Characterization, and Application of the Delivery System for Food Products: 2nd Edition (Deadline: 7 January 2025)
- New Insights into Drying Technologies’ Applications in Food Processing (Deadline: 13 January 2025)
- Encapsulation-Based Technologies for Bioactive Compounds in Foods (Deadline: 18 January 2025)
- Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits (Deadline: 20 January 2025)
- Converting Food Waste into Value-Added Products (Deadline: 22 January 2025)
- Processing, Characterization and Valorization of Agri-Food and Its By-Products (Deadline: 24 January 2025)
- Application of Drying Technologies for Improving Food Quality and Safety (Deadline: 29 January 2025)
- Influence of Physical Processing Technology on Physicochemical Properties and Active Components of Agro-Products (Deadline: 31 January 2025)
- Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food (Deadline: 31 January 2025)
- Advanced Ultrasonic Technology Applied to Food Processing (Deadline: 31 January 2025)
- Novel Protein for Future Foods: Current Status, Challenges, and Perspectives (Deadline: 31 January 2025)
- Edible Oil: Processing, Safety and Sustainability (Deadline: 31 January 2025)
- Advancing Green and Sustainable Technologies: Recovery and Valorization of Bioactive Compounds from Food By-Products (Deadline: 31 January 2025)
- Emerging Food Processing Technologies: Drying, Extrusion and Thermal Processing (Deadline: 10 February 2025)
- Conventional and Emerging Processing Techniques of Food Products (Deadline: 10 February 2025)
- Novel High Pressure-Based Applications in Food Technology (Deadline: 10 February 2025)
- Emerging Processing Technology and Equipment for Foods (Deadline: 15 February 2025)
- Fermentation in the Food Industry: A New Perspective (Deadline: 20 February 2025)
- Research on the Structure and Functional Properties of Food Biopolymers (Deadline: 21 February 2025)
- Innovative Technologies for the Recovery and Stabilization of High-Added Value Compounds from Agro-Food Wastes (Deadline: 28 February 2025)
- Separation Processes for Bioactive Ingredients from Complex Matrices and Their Integration into Various Aspects of Food Science (Deadline: 28 February 2025)
- Recent Research on Processing Technologies and Functional Properties of Cereals and Legumes (Deadline: 28 February 2025)
- High-Value Processing and Utilization of Agro-Food Resources (Deadline: 28 February 2025)
- Artificial Intelligence for the Food Industry (Deadline: 28 February 2025)
- Digital Transformation and Green Technology Innovation in Food Production (Deadline: 28 February 2025)
- Optimization of Non-thermal Technology in Food Processing (Deadline: 5 March 2025)
- Mathematical/Kinetic Modeling of Safety and Quality Attribute Changes During Food Processing or Storage (Deadline: 15 March 2025)
- Cold Plasma Technology in Food Processing and Preservation: Food Quality, Functional Value and Sensory Evaluation (Deadline: 15 March 2025)
- Exploring the Use of Starch-Based Hydrocolloids in Food Gelation (Deadline: 15 March 2025)
- Deep Processing and Comprehensive Utilization of Agricultural Products (Deadline: 16 March 2025)
- Emerging Physical Decontamination Technologies for Food Granules (Deadline: 25 March 2025)
- Membranes for Innovative Bio-Food Processing (Deadline: 31 March 2025)
- Application of Biosensors on the Detection of Food Contaminants and Toxins (Deadline: 31 March 2025)
- The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation (Deadline: 1 April 2025)
- Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery of Food Bioactive Compounds (Deadline: 10 April 2025)
- Mathematical Modelling Approach and Simulation in Food Drying Applications (Deadline: 15 April 2025)
- Modification and Functional Enhancement of Egg-Derived Proteins: Advances and Applications (Deadline: 30 April 2025)
- Application of Novel Thermal and Non-Thermal Technologies to the Dairy Industry (Deadline: 30 April 2025)
- Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development (Deadline: 30 April 2025)
- Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing (Deadline: 30 April 2025)
- Food Computing: AI-Powered Innovations and Applications in the Food Industry (Deadline: 30 April 2025)
- Non-Thermal Technologies for Food Safety and the Preservation of Bioactive Compounds in Fruit and Vegetable-Based Products (Deadline: 30 April 2025)
- 3D Printing in Food Industry: An Emerging Technology for Food Customization and Elaboration (Deadline: 30 April 2025)
- Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications, and Sustainable Use of By-Products (Deadline: 10 May 2025)
- Advancements in Non-Thermal Technology for the Extraction of Bioactive Compounds from Agro-Industrial By-Products and Implications for Food Preservation and Shelf Life Extension (Deadline: 25 May 2025)
- Development of Green and Advanced Food Freezing/Anti-Freezing Technologies (Deadline: 28 May 2025)
- Advances in Biosensor Technology for Analysis of Food Safety and Quality Control (Deadline: 30 May 2025)
- Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds (Deadline: 31 May 2025)
- Advances in Sustainable Food Process Engineering (Deadline: 31 May 2025)
- Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety—2nd Edition (Deadline: 31 May 2025)
- Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues (Deadline: 20 June 2025)
- Application of Traditional and Innovative Technologies for the Extraction of Biologically Active Compounds from Natural Food Resources (Deadline: 30 June 2025)
- Extraction Technology in Food Processing and High-Value Utilization of By-Products (Deadline: 30 June 2025)
- The Effect of Non-Thermal Technologies on Preservation, Safety and Nutritional Composition of Foods (Deadline: 15 July 2025)
