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Green Solutions in Food Processing: Quality and Safety

Call for Papers

Global population growth together with the reduction of food resources and the demand for nutritious and healthier foods is one of the biggest issues to be solved not only by the governments but also by the food industry and the scientific community. The development of environmentally sound and innovative strategies to find new “green” techniques and “green” solvents to process food with nutritional quality and safety, using less resources, for example, water, nutrients, and energy, producing low amounts of waste and also recovering and reusing, and maximizing productivity, not only in the production but also in terms of impact on food quality and microbiological safety, will in one hand contribute to solving the negative environmental impact of the involved processes as well as fulfilling the populations’ demands towards a more sustainable biobased society and economy.

The objective of this special issue is to present and discuss innovation and recent developments in green technologies applied to food processing in terms of food quality and safety.

Potential topics include but are not limited to the following:

  • Effects of novel nonthermal processing (e.g., ultrasound, pulsed electric fields, high hydrostatic pressure, pulsed light, cold plasma, and irradiation)
  • Recovery and sustainable use of waste, coproducts, and by-products from thermal and nonthermal food processing
  • Development and incorporation of innovative raw materials and ingredients for increased nutritional value and sensory properties of food products
  • Development of fast and nondestructive food analytical techniques with low costs and high accuracy

Authors can submit their manuscripts through the Manuscript Tracking System at

Submission DeadlineFriday, 10 August 2018
Publication DateDecember 2018

Papers are published upon acceptance, regardless of the Special Issue publication date.

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Guest Editors