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Foods | An Open Access Journal from MDPI Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges Open Access — free for readers, with article processing charges (APC) paid by authors or their
Foods | Article Processing Charges - MDPI Open Access and Article Processing Charge (APC) All articles published in Foods (ISSN 2304-8158) are published in full open access An article processing charge (APC) of CHF 2900 (Swiss francs) applies to papers accepted after peer review This article processing charge is to cover the costs of peer review, copyediting, typesetting, long-term archiving, and journal management In addition to
The Future of Food - MDPI The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations This review
Application of Agri-Food By-Products in the Food Industry - MDPI Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are frequently wasted, losing important resources In order to pursue a circular economy that refers to waste reduction and effective waste
Innovative and Sustainable Food Preservation Techniques . . . - MDPI Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing
Innovations in Food Packaging: From Bio-Based Materials to Smart . . . - MDPI This review highlights recent innovations in food packaging, emphasizing the shift from conventional petroleum-based materials to bio-based alternatives and smart packaging systems Bio-based materials, such as starch, cellulose, and polyhydroxyalkanoates (PHA), offer sustainable solutions due to their biodegradability and reduced environmental impact These materials are positioned as eco
Towards Substitution of Hexane as Extraction Solvent of Food Products . . . Hexane is a solvent used extensively in the food industry for the extraction of various products such as vegetable oils, fats, flavours, fragrances, colour additives or other bioactive ingredients As it is classified as a “processing aid”, it does not have to be declared on the label under current legislation Therefore, although traces of hexane may be found in final products, especially