Application of novel nonthermal and advanced thermal processing is a greatly researched topic nowadays. Application of thermal techniques is historically recognized and nonthermal techniques are being “considered” in terms of food preservation. Nonthermal processing techniques include pulsed electric fields, cold plasma, ultrasound, UV light, high pressure processing, hydrodynamic cavitation, ionizing radiation, ozonation, oscillating magnetic fields, pulsed light, supercritical fluid processing, biopreservation, electrohydrodynamic processing, and electron beam processing. Pulsed electric fields, ultrasound, supercritical fluid processing, and high pressure processing have been extensively researched for the last 15 years. Afterwards, the techniques have been extensively investigated in terms of impact on food quality, nutritive quality of food, microbiological safety, drying, extraction, enzyme inactivation, sensory properties, and other advantages. However, there are still major unresearched areas like negative aspects of application of novel nonthermal processing on food quality, stability of food during shelf life after nonthermal processing, negative sensory properties of food treated by novel nonthermal techniques, life-cycle assessment and sustainability of novel nonthermal processing techniques; advantages of novel nonthermal processing in terms of energy consumption and quality, “green” techniques, and “green” solvents for “green” extraction and quality of obtained products; and modelling of nonthermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD).

Focus on nonthermal techniques for this special issue is particularly on cold plasma, UV light, hydrodynamic cavitation, ozonation, oscillating magnetic fields, pulsed light, electrohydrodynamic processing, and electron beam processing.

Aims and the scope for this special issue are to attract review articles that describe the current state of the art in mentioned area and to attract “especially welcome” research papers dealing with proposed unresearched topics.

Potential topics include but are not limited to the following:

• Effects of application of novel nonthermal processing on food quality
• Food safety and stability during shelf life of food treated by novel nonthermal techniques
• Impact of novel nonthermal processing on nutritive quality of food
• Enzyme stability in food during novel nonthermal processing
• Sensory properties of food treated by novel nonthermal techniques
• Life-cycle assessment and sustainability of novel nonthermal processing techniques
• Advantages of novel nonthermal processing in terms of energy consumption and quality
• Modelling of nonthermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD)
• “Green” techniques, “green” solvents for “green” extraction, and quality of obtained extracts