Novel Food Development: Technological Aspects, Sensory Analysis, and Nutritional Evaluation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (12 September 2024) | Viewed by 1960
Special Issue Editors
Interests: food product development; process optimization; food preservation technologies; functional foods; green technologies; supercritical fluids; deep eutectic solvents; new extraction techniques
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food product development in the food technology industry is an ongoing process that responds to the ever-changing demands of consumers. Today, the industry is focused on creating new, innovative, and value-added products, driven by factors such as population growth, shifts in lifestyle, and heightened awareness of healthy and sustainable food choices. In accordance with EU regulations, novel food is defined as food that humans had not significantly consumed in the EU before May 15, 1997. Despite the opportunities presented by novel food development, one of the primary challenges lies in aligning these innovations with consumer preferences. It is essential to understand and address consumer needs, directing product development accordingly, and effectively communicating the value of these novel products. Novel foods can broadly be categorized into five clusters: plant-based, animal-cell-based, fermentation-based, insect-based, and hybrid meat.
The aim of this Special Issue is to gather high-quality research papers focused on advancing the understanding and application of novel food technologies and innovations in the food industry. By collecting contributions from experts in the field, we aim to explore emerging trends, challenges, and opportunities in novel food development, with a particular emphasis on meeting consumer demand, ensuring nutritional adequacy, addressing sensory considerations, and evaluating technological feasibility. Through this collaborative effort, we seek to facilitate knowledge exchange and foster advancements that contribute to creating innovative, sustainable, and consumer-centric novel food products.
Dr. Fabio Favati
Dr. Roberta Tolve
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. Foods 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 2900 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
- novel food
- consumer-centric development
- innovations in the food industry
- new product development
- sensory properties
- technological properties
- nutritional properties
- rheological properties
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