Dear Colleagues,

The study of food, from its chemical composition to how it's prepared and stored, falls under the umbrella of "Food Science," a broad academic discipline. Functional foods, which go beyond basic nutrition to improve one's health, are one of the growing fields of study in the science of food. Processing technologies are essential to the creation of functional food products. Several processing methods including extrusion, fermentation, and encapsulation, can be used to improve the bioavailability of nutrients and bioactive compounds in foods.

Nutrient fortification is another approach used to develop functional foods. Nutrient fortification involves adding vitamins, minerals, or other bioactive compounds to foods to enhance their nutritional value. Similarly, sustainable foods are those that are produced using environmentally friendly and socially responsible practices can help reduce the environmental impact of food production and ensure that food is produced in an ethical and responsible way. Therefore, the development of sustainable and nutrient-fortified foods requires multidisciplinary approaches, as food scientists, nutritionists, and health professionals collaborate to identify the health benefits of specific nutrients and develop strategies to enhance their nutritional value.

This section aims to explore the latest research and developments in functional foods, processing technologies, nutrient fortification, cross-disciplinary approaches, and sustainable foods. We invite original research articles, reviews, and viewpoints addressing these significant areas of food science research. Our goal is to provide a platform for researchers, nutritionists, and health professionals to share their knowledge and insights on these topics and to promote the development of nutrient-fortified foods that are sustainable. socially responsible, and provide health benefits beyond basic nutrition.

We look forward to receiving your contributions.

Dr. Ozan Kahraman

Section Editor