Food ingredients such as proteins and complex carbohydrates play a vital role in the functionality of the final product in terms of its structure, texture, appearance, nutrition, and organoleptic characteristics. The modification of these components may help to improve the quality and shelf stability of the fabricated food products. Traditionally, modification can be accomplished through various chemical, enzymatic, and conventional thermal treatments.

However, non-thermal technologies such as ultrasound, pulsed electric field, cold plasma, e-beam, and high-pressure processing have recently been increasingly employed to either completely or partially replace the more conventional techniques. These non-thermal technologies have the advantages of high energy efficiency, uniformity of treatment, and high level of safety considerations whilst producing products with longer shelf-life, more yields. They also have sometimes shorter treatment times. Modifications using non-thermal processing techniques may add value to the functional, structural, and textural characteristics of various food ingredients. These modifications may fulfil the ever-increasing demand of consumer for nutritious, high-quality, shelf stable, and safe food.

The aim of this Special Issue is to collate original research articles covering the recent advances of novel non-thermal processing technologies for the modification, and valorisation of various food ingredients to enhance their quality, and functionality. Review articles discussing the state of the art are also welcome.

Potential topics include but are not limited to the following:

• Novel non-thermal processing technologies for modification of food components to improve finished products in terms of quality and safety
• Comparison of conventional, and novel non-thermal techniques to valorise food ingredients
• Optimisation of various parameters of novel non-thermal technologies to successfully modify food ingredients
• Evaluation of shelf stability of food products containing food components modified with novel non-thermal technologies
• Application of modified food ingredients in different food models
• Authentication of modified food ingredients in food through various statistical, and chemometric models