The global demand for nutritionally enhanced foods has increased, fueling advances in both crop breeding and food technology. The integration of biofortification strategies in agriculture, which aim to increase the nutritional value of crops, and the application of modern food processing technologies are vital to improving the overall quality of food products. Techniques such as fermentation, extrusion, and enzymatic treatments can enhance nutrient bioavailability and unlock hidden nutritional potential while improving sensory properties. These developments, when combined with crop breeding, offer significant promise in addressing global nutrition challenges. The intersection of these areas creates a fertile ground for research that aims to improve the nutritional quality of food products in a sustainable and cost-effective manner.

The goal of this Research Topic is to explore the synergy between food processing technologies and crop biofortification in improving the nutritional quality of food products. This includes the development of crops with higher nutrient content through breeding programs, as well as the optimization of food processing technologies to enhance the bioavailability and functional properties of nutrients. Furthermore, it seeks to investigate the potential of functional foods derived from nutritionally enriched crops and the sustainability of these approaches in modern food systems. By addressing both the challenges and opportunities in this multidisciplinary field, this Research Topic aims to provide new insights and practical solutions for improving public health through sustainable nutrition. Contributions are encouraged from both basic and applied food science to cover all relevant aspects of these integrated fields.

This Research Topic invites manuscripts that explore the enhancement of nutritional value in both crops and food products through innovative approaches in breeding and food processing. We welcome contributions on, but not limited to, the following themes:

• Biofortification strategies for enhancing the nutritional profile of crops;

• The role of food processing technologies (fermentation, extrusion, enzymatic treatments) in improving nutrient bioavailability;

• Development of functional foods from nutritionally enriched crops;

• Technological innovations in processing for better nutritional quality and sustainability;

• Sensory attributes and consumer acceptance of nutrient-enhanced foods;

• Sustainability considerations in breeding and food processing for improved food systems.

We welcome original research articles, reviews, and meta-analyses that integrate crop breeding and food technology to address these themes in the context of improving the nutritional quality and sustainability of food products.

Are you interested in contributing a manuscript to this Research Topic?

Breeding for Nutritional Value: Advancements in Crop Biofortification and Food Processing Technologies for Enhanced Product Quality and Sustainability