Food Science and Engineering for Sustainability

<p>Global food demand is projected to rise by 59-98% by 2050 raising concerns about a potential food crisis. To address this challenge sustainable food systems-defined by the UN Food and Agriculture Organization as environmentally friendly socially beneficial and economically viable-have gained significant attention. Achieving sustainability requires innovation across all stages of the food industry from production to consumption.</p><p>This Special Issue aims to highlight challenges and opportunities in developing sustainable food systems showcase state-of-the-art food processing techniques and present recent discoveries in fundamental food science that enhance sustainability. It will provide a comprehensive overview of initiatives and advances in sustainable food science and engineering mainly focusing on but not limited to the following areas: agricultural and food waste valorization; eco-friendly and energy-efficient food processing technologies including innovative biotechnologies Sustainable food product development such as plant-based meats and cellular agriculture; smart materials for food packaging and storage; fundamental food science approaches to improve nutritional value; social science perspectives on sustainable food supply chains; consumer behavior; and policy.</p><p>This Special Issue provides a platform to share insights and solutions to advance sustainable food systems worldwide.</p>