Nonthermal processing technologies offer innovative solutions for enhancing food quality, safety, and sustainability while preserving nutritional and sensory attributes. These techniques provide opportunities to mildly process both conventional and alternative food resources, aligning with emerging nutritional concepts that emphasize plant-based diets, novel food sources, and environmentally friendly processing methods based on innovative technologies.

The 2024 EFFoST/IFT-NPD Workshop on Nonthermal Processing of Foods, held at the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) on October 7-9, 2024, fostered a dynamic exchange between experts and newcomers in the field. The workshop featured a comprehensive scientific program covering key themes, including:

1. Application of nonthermal processing of food, including High pressure processing (HPP), High pressure homogenization (HPH), Ultrasound (US), Irradiation, Ultraviolet (UV), LED and pulsed light, Pulsed electric fields (PEF), Supercritical Carbon Dioxide, Cold atmospheric pressure plasma (CAPP), Electrolyzed water, Membrane processing, Ohmic heating;

2. Diversification of nonthermal processing applications for alternative food and protein sources;

3. Nonthermal processing for plant-based diets, for healthy foods, or to secure food safety;

4. Sustainability aspects in food processing;

5. Success stories of nonthermal innovations.

This Research Topic in Frontiers in Food Science and Technology builds on the workshop discussions and invites contributions under the theme “Nonthermal processes to foster diversity, sustainability and resilience of future food systems”. Contributions should explore how nonthermal processing can enhance food system adaptability, improve resource efficiency, and support sustainable production.

We welcome studies on well-established nonthermal techniques, such as HPP, PEF, UV light treatments, and radiation-based approaches, along with less explored methods such as US and CAPP. Additionally, research on hybrid approaches, such as the combination of electrical and thermal processes (e.g. ohmic heating and PEF-assisted drying) as well as nonthermal and thermal techniques (e.g. high pressure freezing, and high pressure thermal sterilization) is also encouraged.

By advancing innovative nonthermal technologies, this Research Topic aims to highlight solutions that promote food system diversity, environmental sustainability, and resilience in response to evolving global challenges.

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Nonthermal Processes to Foster Diversity, Sustainability and Resilience of Future Food Systems