Frontiers in Nutrition is delighted to launch the Rising stars in Nutrition and Food Science Technology 2022 article collection. This collection showcases the high-quality work of internationally recognized researchers in the early to mid-stages of their research careers. Recognizing the future leaders of Nutritional research is fundamental to safeguarding tomorrow's driving force in innovation. While future innovations in nutrition and food science technology are yet to be discovered, this Research Topic will give us a hint at whom to follow.
The goal is to deeply study the impact of these novel technologies on food quality, flavor, nutrition, microbial safety, etc. while evaluating the potential applications of these technologies in the food industry and considering current consumer demand for future food products. Topic Editors welcome submissions of Original Research and Review manuscripts focused on:
- Processing theories and application of emerging technologies in the food field, such as non-thermal processing technology (pulse electric field, ultra-high pressure, cold plasma, ultrasonic, etc.), membrane separation technology, ultrafine grinding technology, microencapsulation technology, extrusion and extrusion technology, drying technology, biotechnology, enzyme engineering, etc
- Processing theory and potential applications of emerging technologies in food and its by-products
- The impact of emerging technologies on food quality, flavor, nutrition, microbial safety, etc.
- Effects of emerging technologies on food components including physical, chemical and functional properties.
- Emerging techniques for structural modification and functional improvement of food macromolecules such as polysaccharides, proteins, enzymes, etc.
- Effects of emerging technologies on processing characteristics of food raw materials.
- Storage stability of food processed by emerging technology.
- Moderate minimum machining theory and innovative technology.
Frontiers in Nutrition is delighted to launch the Rising stars in Nutrition and Food Science Technology 2022 article collection. This collection showcases the high-quality work of internationally recognized researchers in the early to mid-stages of their research careers. Recognizing the future leaders of Nutritional research is fundamental to safeguarding tomorrow's driving force in innovation. While future innovations in nutrition and food science technology are yet to be discovered, this Research Topic will give us a hint at whom to follow.
The goal is to deeply study the impact of these novel technologies on food quality, flavor, nutrition, microbial safety, etc. while evaluating the potential applications of these technologies in the food industry and considering current consumer demand for future food products. Topic Editors welcome submissions of Original Research and Review manuscripts focused on:
- Processing theories and application of emerging technologies in the food field, such as non-thermal processing technology (pulse electric field, ultra-high pressure, cold plasma, ultrasonic, etc.), membrane separation technology, ultrafine grinding technology, microencapsulation technology, extrusion and extrusion technology, drying technology, biotechnology, enzyme engineering, etc
- Processing theory and potential applications of emerging technologies in food and its by-products
- The impact of emerging technologies on food quality, flavor, nutrition, microbial safety, etc.
- Effects of emerging technologies on food components including physical, chemical and functional properties.
- Emerging techniques for structural modification and functional improvement of food macromolecules such as polysaccharides, proteins, enzymes, etc.
- Effects of emerging technologies on processing characteristics of food raw materials.
- Storage stability of food processed by emerging technology.
- Moderate minimum machining theory and innovative technology.