Research Topic

Sustainable Food Design

About this Research Topic

The needs of consumers have rapidly changed in the last five years due to their increasing awareness of the long-term effects of unsustainable eating habits. This trend has highlighted many critical issues within the agri-food production sector that is having to reorganize itself to become both more sustainable and resilient. The agri-food industry must aim for new low-input production systems, bioenergy, reduction of waste and/or process by-products, and the application of innovative mild and eco-friendly technologies for food processing. A sustainable food production system is able to guarantee its continuity in energetic, environmental, economic, and social terms.

This Research Topic welcomes original research and review articles focused on cutting-edge sustainable food design projects and plans which can be used for both fruit/vegetable and meat/fishery supply chains. For each investigated production chain, articles should demonstrate how their proposed food design involves the establishment of a renewed flow-sheet in terms of sustainability while maintaining competitiveness.

The proposed sustainable production systems can refer to new low-input production systems, original bioenergy uses and applications, innovative reuse of waste and/or process by-products, advanced or pioneering food packaging, and new mild and environmentally-friendly technologies for food preservation. The proposed sustainable food designs should comprise the effects on physicochemical, rheological, nutritional, antioxidant, microbiological, and sensory quality of the new food product. Investigations must also include storage studies in order to define the shelf-life of the proposed product. Experimental designs of new technologies and systems at industrial, pilot or lab scale, are encouraged. Moreover, legal aspects linked to the application of technology at an industrial scale have to be taken into consideration. Finally, life-cycle assessment (LCA) analysis and technical analysis linked to the evaluation of the sustainability of the proposed technology are welcome.

The main goal of this Research Topic is to show the ongoing transition from conventional to innovative, as well as sustainable and resilient food process flow sheets that are currently in progress within the agri-food sector. This will help readers, and particularly food sector stakeholders, to understand that sustainability is the only way to maintain competitiveness in the food market.

Potential topics of original research or review articles include, but are not limited to, the following:
● Food design plans for the preservation of foods while maintaining fresh-like quality;
● Experimental designs of new technologies and systems at industrial, pilot or lab scale;
● LCA and technical analysis for the evaluation of the sustainability of the new mild technologies for food preservation, also referring to the legal aspects linked to their application at the industrial scale.


Keywords: sustainability, design, processing, flow-sheet, waste, packaging, quality, shelf-life


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

The needs of consumers have rapidly changed in the last five years due to their increasing awareness of the long-term effects of unsustainable eating habits. This trend has highlighted many critical issues within the agri-food production sector that is having to reorganize itself to become both more sustainable and resilient. The agri-food industry must aim for new low-input production systems, bioenergy, reduction of waste and/or process by-products, and the application of innovative mild and eco-friendly technologies for food processing. A sustainable food production system is able to guarantee its continuity in energetic, environmental, economic, and social terms.

This Research Topic welcomes original research and review articles focused on cutting-edge sustainable food design projects and plans which can be used for both fruit/vegetable and meat/fishery supply chains. For each investigated production chain, articles should demonstrate how their proposed food design involves the establishment of a renewed flow-sheet in terms of sustainability while maintaining competitiveness.

The proposed sustainable production systems can refer to new low-input production systems, original bioenergy uses and applications, innovative reuse of waste and/or process by-products, advanced or pioneering food packaging, and new mild and environmentally-friendly technologies for food preservation. The proposed sustainable food designs should comprise the effects on physicochemical, rheological, nutritional, antioxidant, microbiological, and sensory quality of the new food product. Investigations must also include storage studies in order to define the shelf-life of the proposed product. Experimental designs of new technologies and systems at industrial, pilot or lab scale, are encouraged. Moreover, legal aspects linked to the application of technology at an industrial scale have to be taken into consideration. Finally, life-cycle assessment (LCA) analysis and technical analysis linked to the evaluation of the sustainability of the proposed technology are welcome.

The main goal of this Research Topic is to show the ongoing transition from conventional to innovative, as well as sustainable and resilient food process flow sheets that are currently in progress within the agri-food sector. This will help readers, and particularly food sector stakeholders, to understand that sustainability is the only way to maintain competitiveness in the food market.

Potential topics of original research or review articles include, but are not limited to, the following:
● Food design plans for the preservation of foods while maintaining fresh-like quality;
● Experimental designs of new technologies and systems at industrial, pilot or lab scale;
● LCA and technical analysis for the evaluation of the sustainability of the new mild technologies for food preservation, also referring to the legal aspects linked to their application at the industrial scale.


Keywords: sustainability, design, processing, flow-sheet, waste, packaging, quality, shelf-life


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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Submission Deadlines

24 January 2021 Manuscript
23 February 2021 Manuscript Extension

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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Topic Editors

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Submission Deadlines

24 January 2021 Manuscript
23 February 2021 Manuscript Extension

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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