Contents
Special Issue Topic

The food (r)evolution towards food quality/security and human nutrition

Submission Deadline: August 02, 2025

Guest Editors

José Pinela E-Mail

Researcher at National Institute of Agrarian and Veterinary Research, Vairão, Vila do Conde, Portugal; Collaborator at Mountain Research Center (CIMO) and Associated Laboratory for Sustainability and Technology in Mountain Regions (SusTEC) of the Polytechnic Institute of Bragança, Bragança, Portugal

Research Keywords: food chemistry; food processing; bioactive ingredients; food safety; food contaminants

José Ignacio Alonso-Esteban E-Mail

Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain

Research Keywords: edible plants; nutrients; antinutrients; bioactive compounds; biological properties

About the Special lssue

The United Nations (UN) estimates that the world population could reach around 10.4 billion people during the 2080s. This population growth prospect combined with sustainability concerns on the global food system has opened up many discussions on food security. In this context, the current agri-food system, increasingly criticized for its harmful environment impact and high consumption of natural resources, has been put into question for being capable of addressing the current challenges of population growth and climate change. Therefore, challenges related to food insecurity and malnutrition and responsible consumption and production feature prominently in the UN's 2030 Agenda for Sustainable Development. So how can a growing and changing world be fed nutritious and safe food?

This special issue aims to provide an overview of novel strategies and solutions that have been studied and implemented at both local and international level with the aim of making the current food system more circular and resilient, and capable of providing safe and high-quality foods and food ingredients. Researchers are invited to contribute original research and review articles focused on transdisciplinary aspects related to: i) the challenge of feeding a changing world threatened by the depletion of natural resources and climate change; ii) future foods and alternative sources of protein, dietary fiber and micronutrients; iii) sustainable agri-food processes and manufacturing technologies, including food processing and preservation, food design and food (bio)technology; iv) bio-based food ingredients/additives and human nutrition; and v) food loss and waste reduction and upcycling approaches. The visibility and impact of these works will be promoted through the open-access platform of EFF.

Keywords: sustainable foods; functional foods; biofortified foods; alternative protein; wild foods; food processing; food preservation; food additives; agri-food waste; natural ingredients; contemporary diets

Published Articles

Open Access Original Article
Sustainable insect proteins vs. conventional proteins as fillings in gluten-free oat-based breakfast wraps: nutritional, microbial, and sensory quality
Olamide Akande ... Daniel Ajewole
Published: March 18, 2025 Explor Foods Foodomics. 2025;3:101078
603 56 0
Open Access Original Article
Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits
Brice Ulrich Foudjo Saha ... Lifoter Kenneth Navti
Published: March 06, 2025 Explor Foods Foodomics. 2025;3:101076
429 64 0
Open Access Original Article
Full factorial design of the effects of coagulants and processing variables on the physicochemical quality and texture profile analysis of kenaf seed tofu
Shafa’atu Giwa Ibrahim, Roselina Karim
Published: June 04, 2024 Explor Foods Foodomics. 2024;2:223–235
1334 21 0
Open Access Review
Recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry
Ayla Elmi Kashtiban ... Sayna Zahedinia
Published: April 19, 2024 Explor Foods Foodomics. 2024;2:125–154
4645 93 7
Open Access Review
Ellagitannins from Eucalyptus camaldulensis and their potential use in the food industry
Eliseo Sánchez-Loredo ... Juan A. Ascacio-Valdés
Published: February 27, 2024 Explor Foods Foodomics. 2024;2:83–100
3311 68 0
Open Access Original Article
Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization
Rut Domínguez ... Manuel Domínguez
Published: February 26, 2024 Explor Foods Foodomics. 2024;2:43–66
2133 36 0
Open Access Original Article
Exploring green extraction methods to obtain polyphenols from partially defatted chia (Salvia hispanica L.) flour
Micaela Antón ... Rafael Borneo
Published: October 31, 2023 Explor Foods Foodomics. 2023;1:221–234
1608 52 1
Open Access Review
Atlantic algae as food and their extracts
Leonel Pereira
Published: April 27, 2023 Explor Foods Foodomics. 2023;1:15–31
5638 136 6