Malnutrition or “hidden hunger” can be a symptom of too low intake of nutrients, which is a common phenomenon in developed countries even if the amount of digested food and delivered calories is more than required. Some reports suggest that ca. 50% of the world’s population is afflicted with micronutrient deficiency of iron, zinc, calcium, iodine, and selenium. There are three ways to alleviate malnutrition resulting from the lack of micronutrients: direct nutrient supplementation, dietary modification and diversification, and indirect interventions, such as biofortification.

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. The “designer food” with higher content of nutrients can be obtained as a result of genetic modification, the classical breeding with modified fodder, and by the agronomic pathway.

We invite overview and original papers describing current and expected challenges along with potential solutions for food fortification that offer new environmental friendly approach in agriculture production. Both experimental and theoretical papers are welcome especially review articles which describe the current state of the art.

Potential topics include but are not limited to the following:

• Description of new and conventional methods of introduction of valuable compounds into food applied in obtaining the designer food
• Application of nanotechnology and biotechnology for food biofortification
• All chemical aspects related to food fortification
• Feed supplementation as a key to animal products fortification in micronutrients
• Agronomic biofortification as a key to plant/cereals fortification in micronutrients
• The utilization of novel products, which can avert nutrients depletion in food products
• The influence of agricultural treatments on the nutrient status of food products
• The influence of preparation and cooking on the nutritional quality of food products
• Fortification with vitamins and covitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes