In response to shifts in dietary patterns and growing health concerns, the utilization of food processing and bioprocessing technologies has become a crucial focus for enhancing the nutritional quality and functional properties of foods, particularly cereals and legumes. Rich in proteins, minerals and vitamins, cereals and legumes are staples in global diets. However, their nutritional composition may be limited by antinutritional factors, processing losses, and low bioavailability of key nutrients. Innovations in food processing techniques such as bioprocessing, high-pressure processing, pulsed electric fields, and microwave treatment are now being explored to enhance nutritional profiles and overcome these limitations. Bioprocessing, which harnesses microorganisms or enzymes, has proven effective in improving food properties safely and has traditionally enhanced foods like cheese, yogurt, and wine. However, its application to other food types remains underexplored with substantial potential for development.

The goal of this Research Topic is to assess the influence of cutting-edge processing and bioprocessing methods on the bioactivity, nutrition, and functional properties of cereals and legumes. This collection of articles will explore how these advanced technologies affect the quality and functionality of these essential foods, analyzing their potential benefits within diets and their roles in addressing contemporary nutrition challenges. The integration of these novel technologies in food processing represents a significant step towards overcoming global nutrition issues.

To achieve comprehensive insights, this Research Topic will explore the impacts of these technologies on both established and novel applications in food systems. We welcome articles addressing, but not limited to, the following themes:

- The influence of innovative processing or bioprocessing on the nutritional and physicochemical properties of cereals and legumes, including changes in rheological properties, reduction of antinutrient compounds, and enhancement of proteins, carbohydrates, bioactive compounds, etc.

- Investigations into how these processes can contribute to more sustainable and resilient food systems, which is critical for addressing food insecurity and malnutrition.

- Analysis of structural and functional modifications to legume proteins through processing or bioprocessing, and their implications for food product development.

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Frontiers in Nutrition

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