Innovative Food Processing: Advances in Science, Equipment and Application

Aims & Scope:

Fast advancing of emerging food processing technologies based on modern physical principles, like ultrasound, light, electromagnetic field and pressure, is opening up a new horizon in the discipline of food science and engineering. These technologies have been widely applied to enhance a diverse array of biochemical unit operations such as drying, freezing, enzyme catalysis, nonthermal sterilization, enzyme inactivation, fermentation, strain mutation, extraction, and flavor enhancement. Beyond intensifying heat and mass transfer—to improve processing efficiency, product yield, product quality, and reducing energy consumption, these technologies have also empowered the overall automation, intelligence, and digitalization development of the food industry. In recent years, applications in both academic and industrial sectors have demonstrated that these innovative technologies can overcome the limitations of conventional processing, indicating broad application prospects. Remarkably, with the declining costs of related equipment, widespread adoption and implementation of these technologies are becoming economically feasible for the industry.

This special issue aims to showcase recent advances in basic research, development, and application of innovative food processing technologies for food industry, with special focus on their working mechanism and technological readiness benchmarking.

Research topic include but is not limited to:

(1) High hydrostatic pressure, ultrasound, superheated steam

(2) Electric/magnetic/electromagnetic fields, microwave

(3) UV-Vis/infrared light, laser

(4) Plasma activated gas/water

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Innovative Food Processing

Important deadlines:

• Submission Deadline: September 1, 2026
• Publication Date: January, 2027

Guest Editor

• Prof. Chen Yisheng

Chongqing Technology and Business University, China

E-mail: 2025130@ctbu.edu.cn

• Prof. Zhu Qiujin

Guizhou University, China

E-mail: ls.qjzhu@gzu.edu.cn

• Prof. Cheng Junhu

South China University of Technology, China

E-mail: chengjunhu1229@163.com

• Prof. Wang Qiang 

Chongqing University of Education, China

E-mail: gogo1443@sina.com