Collection
The Topical Collection “New Foods: Chemistry and Engineering” covers several aspects of the chemistry and engineering behind the development of new and functional foods as well as new ingredients. New trends in lifestyle have shifted consumer preference for foods that have beneficial aspects for their health, while being cheap and minimally processed. This challenge for academia and the food industry should be a hot topic in the coming years. Thus, this topical collection aims to gather contributions that focus on these themes.
Original research papers, reviews, and perspectives that explore emerging trends, challenges, and opportunities in the realm of new foods are accepted. Topics of interest include, but are not limited to:
1. Innovative food formulations and ingredient design
2. Novel food processing technologies and techniques
3. Food chemistry advancements and molecular interactions
4. Sustainable and green engineering solutions for food production
5. Food safety, quality assurance, and risk assessment in new food development
6. Functional foods, nutraceuticals, and health-promoting ingredients
7. Sensory evaluation, consumer perception, and acceptance of new foods
The Keywords are:
New foods; Bioactive ingredients; Functional foods; Food engineering; New ingredients
Dr Márcio Soares Carocho, Polytechnic Institute of Bragança, Portugal. He is a researcher at SUSTec - Associate Laboratory for Sustainability and Technology in Mountain Regions of the Polytechnic Institute of Bragança. He holds a Ph.D. in Pharmacy from the Complutense University of Madrid, and a Master's and Bachelor's degree in Biotechnology. His research focuses on food engineering, natural product chemistry, development of new foods, and food coatings. He is the author of 11 chapters in scientific books and editor of one book. He is a member of several research projects co-funded with companies and the author of 70 scientific articles.
