Recent Advances in the Application of Emerging Processing Technologies to Ensure Food Security, Quality, and Safety

Ensuring food security, quality, and safety are challenging the food industry because of natural disasters, outbreak, and resource limitations which necessitates further studies on the applications of emerging technologies for addressing the shortcomings of traditional technologies. In this sense, advanced thermal and non-thermal technologies showed good potential to enhance food safety through effective inactivation of pathogens and the degradation of hazardous chemicals while maintaining the product's quality attributes. Simultaneously, these technologies can enhance resource efficiency and ensure food security through waste and by-product valorization which is among the sustainable development goals (SDGs), i.e., achieve food security and improved nutrition. Considering the prospects of emerging technologies, the food industry and academia are interested in updating the status of emerging technologies in terms of their applicability in addressing food security, safety, and quality. Therefore, in this article collection, about 15 renowned international research teams will be invited to submit their recent findings and opinion in this area of research. At the same time, researchers around the world are invited to submit their latest findings on these topics in form of research and review papers. 

Topics covered in this Special Issue include (but are not limited to):

  • Recent advances in food processing through emerging non-thermal technologies such as cold plasma, ultrasound, pulsed electric field, and high-pressure processing 
  • Recent advances in food processing through emerging thermal technologies such as ohmic, microwave, and radiofrequency heating 
  • Waste and by-product valorization by the application of emerging technologies
  • Applications of emerging technologies to enhance food security   

   Keywords

  • Emerging processing technologies
  • Advanced thermal technologies
  • Non-thermal processing
  • Food safety
  • Food processing
  • Food security
  • Resource efficiency 
  • Food quality 

Guest Editors:

Inquiries about the prospective submissions should be submitted to the guest editors:

Dr. Mohsen Gavahian, National Pingtung University of Science and Technology, Taiwan   - mohsengavahian@yahoo.com

Dr. Amin Mousavi Khaneghah, University of Campinas, Brazil - mousavi@unicamp.br

Manuscript Submission Information

Manuscripts should be submitted online at www.qascf.com by registering and logging in to the journal’s website. Once you are registered, go to the submission form. Manuscripts can be submitted until the deadline. All papers will be 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.

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 of the journal.

Please visit the Instructions for Authors page before submitting a manuscript.

Submitted papers should be well formatted and use good English.

Submission due date: October 31, 2021

Article-processing charges (APC): USD 650 for this special issue, which is 50% lower than APC of USD 1100 for regular issues of the journal  

This special issue is now open for submission.