Any food product follows a chain, which starts with the production and storage of raw materials and continues, through processing, packaging, distribution and preparation in the household, to the table of the consumer. One of the main contributions of the twentieth century has been to give the whole processing industry a solid scientific basis, leading to new approaches to technology. Consumers demand convenient, innovative, fresh foods, including new "minimally processed" products. The idea that industrially processed foods are not natural, or that they are synthetic, is a widespread approach of today’s twentieth-century consumer to food. In fact, the food processing industry does not only "manufacture" foods, as it develops and uses an ever increasing array of technologies to transform and preserve natural raw materials in the form of food ingredients or finished products, packaged and ready for use. Throughout the twentieth century, the food processing industry performed well in meeting the challenge to provide an ever increasing array of nutritious, safe products at affordable prices, that give pleasure as well as sustenance to an ever growing number of consumers. Just as past technical innovations in the nineteenth and twentieth centuries have served the food industry, so will the technological advances of the twenty-first century. To meet consumers' expectations in the twenty-first century, the food industry will utilize novel technologies whose purpose will be to provide the new quality attributes demanded by consumers; and to ensure food safety. Industry will continue to seek new rapid methods of testing foods and new technologies to identify and control possible food hazards. Likewise, consumers will push for new technologies in processing and packaging that use innovative approaches to yield foods with a "less processed" quality.
Therefore, this special issue, entitled “Processed foods: chemistry, technology and safety”, aims to focus on research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of processed food products. Research findings and critical reviews on new perspectives to established processes, innovative and emerging technologies, possible future applications of these technologies, trends and future research in food and bioproducts processing will take place in this special issue. Short communications, letters to the Editor and book reviews are also welcomed.
About the issue
The scope of topics covered in the this issue include:
- new technologies for quality, damage and disease assessment and prediction; grading and classification techniques; postharvest treatments, value-addition, and traceability
- chemical and physical properties of technologically processed foods and agricultural products
- sensors, sensing technology and process control
- impact and challenges of new technologies
- innovations and the widespread acceptance of new technologies
- development and verification/validation of processing technologies to serve as food safety interventions
- effectiveness and efficacy of technologies and treatment combinations in extending shelf life, ensuring safety and maintaining the quality of food products.
- technologies that are particularly promising for the food processor’s use in the quest for enhanced food quality.
Submission Deadline: November 15, 2014
Notification of Acceptance: January 15, 2015
Final Version Due: March 15, 2015
Special Issue Publishing Date: March 30, 2015
Chief Guest Editor
Dr. Derya Arslan, PhD
Department of food engineering, Division of food sciences, Faculty of engineering and architecture, Necmettin Erbakan University, Konya, Turkey
Dr. Ghayth Rigane, Ph. D
Organic Chemistry and Physics Laboratory, Faculty of Sciences Sfax-Tunisia
Dr. Luigi Lucini, Ph.D
Institute of Environmental and Agricultural Chemistry & Research Centre for Proteomics and Nutrigenomics, Università Cattolica del Sacro Cuore, Italy
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Manuscripts should be submitted as an attached file to an e-mail directed to the Chief Guest Editor, Dr. Derya Arslan at the address: <email@example.com>