Special Issues of Food Science and Applied Biotechnology

 

Food Science and Applied Biotechnology occasionally publishes Special Issues dedicated to emerging themes within food science, food technology, and applied biotechnology. All Special Issues are explicitly identified within the journal’s archives and do not disrupt the regular publication schedule. These issues serve as supplements to the standard volumes and are subject to the same rigorous peer-review standards as regular submissions. All articles published within Special Issues are assigned DOIs and undergo comprehensive peer review.

1. AI and Big Data Analytics for Sustainable Crop and Food Productivity (2026)

   This Special Issue examines the application of artificial intelligence and big data analytics in enhancing crop yields and food sustainability. It constitutes a supplement to the regular issues for the current year [Link to issue].

2. Green Technologies and Sustainable Ecosystems (2026)

   This Special Issue highlights advancements in green technologies and the management of sustainable ecosystems. It is supplementary to the journal’s regular publication cycle for the year [Link to issue].

3. Applied Biotechnology for Sustainable Food Systems — CEFood 2026

   The Special Issue "Applied Biotechnology for Sustainable Food Systems — CEFood 2026" will feature original research, reviews and technical contributions on microbial and enzymatic processes, fermentation technologies, bioprocess engineering and sustainable biotechnological solutions for improving food quality, safety and production efficiency [Link to issue].

4. Emerging and Digital Technologies for Sustainable Food Processing — CEFood 2026

   The Special Issue "Emerging and Digital Technologies for Sustainable Food Processing — CEFood 2026" will showcase research on advanced food processing, preservation, automation, artificial intelligence and digital manufacturing technologies that enhance food quality, safety, energy and resource efficiency, and sustainable industrial production [Link to issue].

5. Functionality and Consumer Acceptance — CEFood 2026

   The Special Issue "Food Science and New Product Development: Quality, Functionality and Consumer Acceptance — CEFood 2026" will highlight research on innovative food formulations, ingredient functionality, nutritional quality, sensory properties, shelf-life, and consumer acceptance, bridging advances in food science with the development of safe, nutritious and appealing foods and beverages [Link to issue].