Biotechnological Approaches and Technology Processes Used in the Agro-Industry to Create Value-Added Products
A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Processed Horticultural Products".
Deadline for manuscript submissions: 10 April 2025 | Viewed by 757
Special Issue Editor
Interests: nutritional labeling; food quality, development of new products for the agricultural, livestock, and fishing sectors; postharvest handling of fruits and vegetables
Special Issue Information
Dear Colleagues,
The maximization of agricultural production as a primary or value-added product is necessary for the years of change we face.
However, more than 30% of primary production is diverted into alternative uses (value-added products). To maximize the utilization of agricultural products in their primary (fresh) phase, experts in primary farm production are invited to conduct and publish research related to value-added alternatives, ranging from the use of wax to packaging, pre-cut and dehydrated foods, beverages, nutrition bars, etc.; this research can occur in collaboration with food technologists, who understand recent lifestyle changes, with demand for healthy, easy to handle, and sensorily appealing food increasing.
The industrialization of food guarantees the presence of out-of-season products by converting fresh raw material into a more stable, available, and commercial product; it also contributes to food security and environmental protection. Your research could significantly impact the agro-industry, including producers and marketers of agricultural products. Thus, we invite you to publish research on the application of biotechnological or technological processes to strengthen these sectors.
Prof. Dr. Maria Dolores Muy-Rangel
Guest Editor
Manuscript Submission Information
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Keywords
- biomass-vegetable
- processing
- quality
- technology
- value added
- new products
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