Sustainable Food Technologies and Agri-Food Systems
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 5723
Special Issue Editors
Interests: food engineering; freeze-drying; sustainable food production; carbon footprint
Special Issues, Collections and Topics in MDPI journals
Interests: sustainable food production; carbon footprint; structure; fruit waste; osmotic dehydration; food engineering; food design
Special Issues, Collections and Topics in MDPI journals
Interests: sustainable food production; food engineering; food design
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Consumers recognize the current environmental problems and have started to pay attention to the natural origin of ingredients, nutritional value, and food safety. Sustainable development is a conception that is in the interest of modern consumers as it contributes to quality of life at the level of the current development of civilization. Traditional methods of food production may be unfavorable for the environment; therefore, it is important to control the most important stages of food production in order to use food production waste as raw materials.
The stresses of life and professional obligations mean that we are increasingly reaching for snacks, most of which are high in calories and adversely affect our health. The research conducted in recent years shows that it is possible to develop food products that are included in the group of snacks whose waste materials can be used for agri-food production. Such waste is, for example, fruit and vegetable pomace, which is produced in large amounts and, after drying, can be used as an ingredient that enriches food products, or aquafaba, whose properties are increasingly appreciated and used as raw materials for various products. In addition to the production of food in the spirit of "zero waste", the impact of individual stages of its production on the environment is also important, which is why the possibility of reducing the carbon footprint is such a significant problem in modern society.
There are scientific publications that describe the results of research on products obtained in accordance with the concept of sustainable agri-food production, but the range of possible solutions, both at the stage of product design and the technology used during their production, provides a wide field for research.
There is a need to update the knowledge on new trends in agri-food production in the context of sustainable development.
We invite you to publish original, high-quality scientific articles on sustainable development in food production and the broadly understood agri-food production.
Dr. Agnieszka Ciurzyńska
Dr. Monika Janowicz
Dr. Krolina Szulc
Guest Editors
Manuscript Submission Information
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Keywords
- sustainable food production
- sustainable agri-culture
- pomace
- food waste in food
- sustainable agri-food engineering
- modelling and optimization physical properties of food
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