Dear Colleagues,

The world faces an unprecedented challenge when it comes to sustaining the production of safe and quality foods on an adequate scale for the growing population that is close to reaching 10 billion people. Science, technology, and engineering of food have been working on research for the sustainable development and application of potential technologies to increase food safety and quality by increasing production yields and extending their shelf life. Animal-based foods play an essential role in the human diet, and their processing must maintain their nutritional value and minimal damage to natural characteristics. Hence, investigations concerning effective, eco-friendly, and cost-effective food processing technologies have been boosted by increasing demand for high-quality foods with no chemical preservatives and sustainability by consumers together with the global market economic competitiveness (e.g., energy consumption reduction). In the animal-based foods field, emerging nonthermal technologies have been highlighted by their effectiveness in several processing applications (tenderizing, brining, emulsification, homogenization, freezing, thawing, drying, maturation, fermentation, cooking, microbial inactivation, and extension of shelf-life) and their advantages (reduced processing time, energy saving, similar or reduced cost, no or minimal food changes) compared to conventional technologies. Among the most promising nonthermal technologies are high-pressure processing (HPP), active packaging, pulsed electric field (PEF), high-intensity ultrasound (HIU), ultraviolet (UV) lights, and cold plasma. Nevertheless, the main challenge for academics and food industries is to find the optimal treatment conditions for each product to ensure high effectiveness while maintaining or improving their quality attributes. This Special Issue aims to highlight innovative advances toward emerging nonthermal technologies applied, alone or in combination, to the processing and preservation of animal-based foods. Research articles, reviews, communications, and concept papers related to this subject are welcome.

Dr. Maria Lucia Guerra Monteiro
Dr. Denes do Rosario
Guest Editors

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• emerging technologies
• green technologies
• hurdle technologies
• innovative food processing
• food spoilage prevention
• food safety
• food quality
• meat and meat products
• dairy and dairy products