The quality of food products has been considerably influenced by the recent advances in food processing and analysis, which have also contributed to the current "green revolution" in the food sector. Researchers and food scientists have concentrated their efforts on creating cutting-edge methods and technology to meet the rising need for safe, nourishing, and sustainable food. Techniques for processing food have developed to conserve the food's nutritional value while maintaining safety and extending shelf life. The capacity of techniques such as high-pressure processing, pulsed electric field technology, and ultrasound-assisted processing to preserve nutritional content, improve food safety, and reduce the need for chemical preservatives has made these techniques more favorable. The advancement of food analysis techniques has also been crucial in guaranteeing the quality and safety of the final product. The identification of pollutants, allergies, and adulterants in food items is made possible by quick and precise analytical techniques including spectroscopy, chromatography, and molecular diagnostics. Real-time monitoring of food quality criteria is now possible thanks to developments in sensor technology and data analytics, assuring compliance with regulatory standards.
This Research Topic seeks to draw attention to cutting-edge research and useful applications in the field of food processing that place a high priority on maintaining nutritional content, enhancing food safety, and extending shelf life. It also emphasises the creation and use of sustainable practises in food processing, including the use of renewable resources, energy-efficient technology, and waste reduction techniques. This collection also seeks to present state-of-the-art analytical techniques and equipment that permit quick and precise evaluation of food quality indices. Improvements in spectroscopy, chromatography, molecular diagnostics, and sensor technologies, among other things, may be among them. We will also investigate how real-time monitoring technologies and data analytics may be used to assure regulatory compliance and advance transparency in the food business.
We therefore aim to promote cooperation and knowledge sharing between academics, scientists, and industrial experts involved in the processing and analysis of food to exchange research findings. It is hoped that this Research Topic will advance sustainable and cutting-edge methods for food processing, embracing the concepts of the green revolution to contribute to the ongoing improvement of food processing processes and product quality.
Submissions for the following categories of original research papers, insightful reviews, and case studies are encouraged:
• Novel food processing techniques
• Food quality assessment
• Food safety, traceability and authenticity
• Sustainable and green processing
• Process optimization and modeling
The quality of food products has been considerably influenced by the recent advances in food processing and analysis, which have also contributed to the current "green revolution" in the food sector. Researchers and food scientists have concentrated their efforts on creating cutting-edge methods and technology to meet the rising need for safe, nourishing, and sustainable food. Techniques for processing food have developed to conserve the food's nutritional value while maintaining safety and extending shelf life. The capacity of techniques such as high-pressure processing, pulsed electric field technology, and ultrasound-assisted processing to preserve nutritional content, improve food safety, and reduce the need for chemical preservatives has made these techniques more favorable. The advancement of food analysis techniques has also been crucial in guaranteeing the quality and safety of the final product. The identification of pollutants, allergies, and adulterants in food items is made possible by quick and precise analytical techniques including spectroscopy, chromatography, and molecular diagnostics. Real-time monitoring of food quality criteria is now possible thanks to developments in sensor technology and data analytics, assuring compliance with regulatory standards.
This Research Topic seeks to draw attention to cutting-edge research and useful applications in the field of food processing that place a high priority on maintaining nutritional content, enhancing food safety, and extending shelf life. It also emphasises the creation and use of sustainable practises in food processing, including the use of renewable resources, energy-efficient technology, and waste reduction techniques. This collection also seeks to present state-of-the-art analytical techniques and equipment that permit quick and precise evaluation of food quality indices. Improvements in spectroscopy, chromatography, molecular diagnostics, and sensor technologies, among other things, may be among them. We will also investigate how real-time monitoring technologies and data analytics may be used to assure regulatory compliance and advance transparency in the food business.
We therefore aim to promote cooperation and knowledge sharing between academics, scientists, and industrial experts involved in the processing and analysis of food to exchange research findings. It is hoped that this Research Topic will advance sustainable and cutting-edge methods for food processing, embracing the concepts of the green revolution to contribute to the ongoing improvement of food processing processes and product quality.
Submissions for the following categories of original research papers, insightful reviews, and case studies are encouraged:
• Novel food processing techniques
• Food quality assessment
• Food safety, traceability and authenticity
• Sustainable and green processing
• Process optimization and modeling
