Dear Colleagues, 

    Recently, consumers have demanded convenient and nutritious foods with 'fresh-like' qualities, safety, and longer shelf life. Existing traditional thermal food processing technologies make it challenging to  meet these requirements; therefore, innovative new food processing and preservation technologies based  on non-thermal processing systems are required. Indeed, non-thermal food processing technologies do  not generate high temperatures and employ brief treatment durations. This means that the nutritional  components of consumables are better preserved, and the sensory properties of foods are altered less  than in conventional thermal processing. Research on emergent non-thermal technologies applications  in the food industry has been highly amplified. The potential application prospects of combining non-thermal treatments for food processing give new ways to overcome the limitations of a single technology  and improve processing efficiency at lower treatment intensities.        

    Thus, this collection welcomes submissions reporting new developments in all aspects of emergent non-thermal food processing, including but not limited to high pressure, cold plasma, ultrasound, pulsed electric field, irradiation processing, emulsification, preservatives, biodegradable/renewable packaging  materials, moisture absorbers, and oxygen/ethylene scavengers. 

    We look forward to receiving your contributions.

Section Editors

Assis. Prof. Ilyes Dammak

Prof. Venkata Sambasiva Prasad Bitra

Assoc. Prof. Sibel Bölek

Prof. Ahmed Mohamed Rayan