Sustainable Innovations in Nonthermal Processing
The 2025 IFT-NPD/EFFoST Nonthermal Processing Workshop, held in Beijing, China from October 10–13, 2025, has brought together leading experts from around the world to share the latest advances, innovations, and challenges in the nonthermal processing of foods, as well as the integration of sustainable circular economy concepts. To capture and disseminate the valuable insights from this event and beyond, we warmly invite all participants—and the broader nonthermal food processing community—to contribute articles to this special issue.
Guest Editors
Prof. Gustavo V. Barbosa-Cánovas Biological Systems Engineering, Washington State University,USA Interests: Food engineering, nonthermal processing engineering Email: barbosa@wsu.edu | |
Prof. Sudhir K. Sastry Department of Food, Agricultural and Biological Engineering, The Ohio State University, USA Interests: Alternative food processing technologies Email: sastry.2@osu.edu | |
Prof. Indrawati Oey Department of Food Science, University of Otago, New Zealand Interests: Smart food processing Email: indrawati.oey@otago.ac.nz | |
Dr. Xiaomeng Wu College of Food Science and Nutritional Engineering, China Agricultural University, China Interests: Nonthermal processing and food packaging Email: wuxmeng@cau.edu.cn | |
Prof. Xinan Zeng Vice President of Foshan University, China Interests: Pulsed electric field process Email: xazeng@scut.edu.cn |
Deadline
The deadline for manuscript submissions is June 30, 2026.
Submission Instructions
This special issue is dedicated to the 2025 IFT-NPD/EFFoST Nonthermal Processing Workshop. Please submit the full manuscript to Food Innovation and Advances via online submission system (https://mc03.manuscriptcentral.com/fia) and select the topic (Sustainable Innovations in Nonthermal Processing) of this special issue. In case of any queries, please contact Guest Editors directly:
Keywords
• Nonthermal processing technologies
• Sustainable food processing
• Equipment design
• Food quality
• Food safety
• Sensory properties
• Consumer study
• Food waste and loss reduction
• Microbial activity and inactivation
• Food regulation
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In the world of food and nutrition, we are always searching for more user-friendly and effective delivery methods. For the elderly with swallowing difficulties, infants who haven’t learned to chew, or busy modern individuals, a thin, paper-like film that dissolves instantly in the mouth may be the ideal solution.An oral dissolving film is like a "nutrient stamp that melts." Placed on the tongue, it quickly releases the active ingredients embedded within. It requires no water to swallow, eliminating the risk of choking and bypassing the liver’s first-pass effect, allowing nutrients to be absorbed by the body more directly.From natural materials like pullulan and chitosan to modern technologies such as electrospinning and 3D printing, researchers are continually exploring the possibilities of materials and the boundaries of techniques, enabling this small film to carry a vast future of health and convenience. This is not just an innovation in dosage forms but also a thoughtful design, making nutritional supplementation effortless and elegant from now on.
Food Innovation and Advances 4(4): 490−499 doi: 10.48130/fia-0025-0047
