CyTA - Journal of Food

International Dairy (CICTEL 2026) & National Food Engineering (CEIAL 2026) Meeting and Invited Novel Research Contributions

This Article Collection will include articles based on the 1^st Ibero-American Congress on Dairy Science and Technology (I CICTEL 2026) and the 10^th Ecuadorian Congress of Food Engineering (X CEIAL 2026). These were academic and scientific forums aimed at strengthening research, innovation, and collaboration among academia, industry, and society in the fields of food engineering and dairy science. These events were designed to bring together researchers, professionals, students, and representatives from the productive sector to present scientific and technological advances, promote strategic partnerships, and generate sustainable solutions to current and future challenges in the agri-food sector. In addition, the collection will include invited contributions of related novel research by researchers in Ecuador.

The congresses addressed topics of high scientific and industrial relevance, including food and dairy safety and microbiology; processing, preservation, and emerging technologies; food innovation and product development; protein functionality and sustainability; as well as circular economy approaches, by-product valorization, and intelligent systems applied to the food and dairy industries. These thematic areas reflect a commitment to generating applied scientific knowledge, fostering technological innovation, and strengthening safer, more efficient, and sustainable food systems, in alignment with Sustainable Development Goals (SDGs) 2, 4, 9, 12, and 17.

The congresses also served as a platform for strengthening collaborative networks, promoting technology transfer, and encouraging national and international talent to address emerging scientific, academic, and production challenges.

The event was organized by Universidad del Azuay, a leading institution in food science education and research in southern Ecuador, together with the Network of Cereals, Tubers, Legumes, and Roots (RACE) and the Ecuadorian Network of Dairy Science and Technology (REDELAC), academic organizations that promote scientific innovation in the food sector and are part of the Ecuadorian Network of Universities and Polytechnic Schools for Research and Graduate Studies (REDU).

For more information about these events, please click here.

Guest Advisors: 

Prof. Stella Maris Alzamora, PhD, is a distinguished researcher and academic affiliated with the National Scientific and Technical Research Council (CONICET) and the University of Buenos Aires, Argentina. She has made significant contributions to the fields of food science and technology, particularly in the development of innovative food preservation methods and non-thermal technologies. Her research focuses on microbial inactivation, enzymatic control, and the application of advanced techniques such as high hydrostatic pressure and pulsed electric fields to enhance food safety and quality. Here is the link to her ORCID page:https://orcid.org/0000-0001-5865-6561.

Prof. Jorge Welti-Chanes, PhD, is a distinguished academic with over 40 years of experience in teaching, research, and academic administration, specializing in the analysis and design of products and processes for the food industry with a strong engineering focus. He holds a Doctor of Science degree and is a Fellow of the International Academy of Food Science and Technology (IAFoST) and the Institute of Food Technologists (IFT), as well as a Level III member of Mexico's National System of Researchers (SIN) and the Mexican Academy of Sciences. Dr. Welti has served as President of the International Society of Food Engineering since 2004 and holds editorial roles as Associate Editor of the Journal of Food Science (USA) and Editor of Food Engineering Reviews (Springer Switzerland). He is the author of over 230 scientific articles, 85 book chapters, and 17 books, with more than 6,000 citations and an h-index of 40. His research focuses on water activity and phase transitions in foods, combined methods for food preservation, non-thermal technologies for microbial and enzymatic inactivation, and the development of functional foods, earning him global recognition in Food Science and Engineering. Here is the link to his ORCID page:  https://orcid.org/0000-0002-0427-7547.

Prof. Jaime Reyes Hernández, PhD, is a Research Professor at the Autonomous University of San Luis Potosí and a member of Mexico’s National System of Researchers. His research focuses on food science and nutrition, particularly on the physicochemical and rheological characterization of complex systems (emulsions, oleogels, and biopolymers), as well as on the bioavailability of bioactive compounds and their impact on health. Additionally, he has conducted applied research in population nutrition, aimed at the prevention of chronic-degenerative diseases and the improvement of nutritional status in pediatric populations. He has authored over 50 publications in international journals in the fields of food science, materials science, and nutrition. He has participated in projects funded by CONACYT and has contributed to the development of functional foods and public health intervention programs. He has supervised and mentored over 32 graduate and undergraduate students, thereby establishing a robust track record in human resource training linked to both basic and applied research. Furthermore, he has actively participated in academic management, curriculum development, and scientific outreach activities. His current lines of research include microencapsulation, delivery systems for bioactive compounds, and the rheological behavior of food matrices, as well as the relationship between these factors and the technological and nutritional functionality of foods. Here is the link to his ORCID page:  https://orcid.org/0000-0002-9494-7857.

 Prof. Fabiola Cerda-Leal, PhD, is a distinguished researcher who has dedicated her career to advancing the fields of Food and Applied Microbiology. Since 2007, she has served as a faculty member at Universidad del Bío-Bío, building upon her previous appointment at Universidad de Concepción. Her professional trajectory is characterized by high-level leadership in managing competitive Research, Development, and Innovation (R+D+i) projects, bridging the gap between theoretical science and industrial application. An accomplished educator, Dr. Cerda-Leal has demonstrated a steadfast commitment to pedagogical excellence and the cultivation of future scientific talent. To date, she has supervised more than 25 undergraduate theses and 15 master’s level investigations. Her mentorship focuses on rigorous methodology in food safety and applied microbiology, particularly regarding the biochemical properties and potential of kefiran. Her scholarly output is extensive, comprising peer-reviewed journal publications, co-authored book chapters, and patent applications. Her primary research interests lie at the intersection of food microbiology and safety. Specifically, her work focuses on the use of bacteriophages as biocontrol tools to mitigate foodborne pathogens, the dynamics of antimicrobial resistance, and the biotechnological production and applications of kefir and kefiran. Dr. Cerda-Leal balances her academic tenure with a profound commitment to social responsibility and international cooperation. She is a key contributor to a Mexico–Chile partnership designed to empower women within the Family Farming sector. Through this initiative, she translates complex scientific principles into actionable expertise, leading food safety workshops that bolster the technical capacity and economic resilience of rural entrepreneurs in the Ñuble Region. Here is the link to her ORCID page: https://orcid.org/0000-0003-4190-4252.

Prof. Carolina Astudillo, PhD, is primarily affiliated in Chile with the School of Food Engineering at the Pontificia Universidad Católica de Valparaíso (PUCV), while maintaining an active research partnership with the Department of Chemical and Environmental Engineering at the Universidad Técnica Federico Santa María (USM). Her work centers on enzyme biotechnology, including the development of biocatalytic processes with a specific focus on the kinetics of enzymatic reactions, such as lactose bioconversion and milk protein hydrolysis. She further specializes in the fluid dynamics and mass transfer of membrane food processing, utilizing ultrasound-assisted separation and predictive flux modeling to enhance efficiency. Her commitment to sustainability is evident in her focus on by-product valorization, which involves upcycling agricultural and industrial waste—specifically spent coffee grounds and whey—into bioactive ingredients like antioxidant peptides and galacto-oligosaccharides through solid-state fermentation. Finally, her research also includes bioprocess optimization through the design of mathematical models to maximize the functional properties and yields of food hydrolysates. She is the author of over 30 scientific articles, h-index of 17, and 83.3% of her publications are ranked in the top 25% of CiteScore. Here is the link to her ORCID page:  https://orcid.org/0000-0001-8568-8809.

All manuscripts submitted to this Article Collection will undergo desk assessment and peer-review as part of our standard editorial process; the Guest Advisor for this Collection will not be handling the manuscripts (unless they are an Editorial Board member). Your work will be published at the same speed and reviewed with the same rigor as regular submissions.

Please review the journal scope  and author submission instructions  prior to submitting a manuscript.

The deadline for submitting manuscripts is March 31st, 2027.

Please contact Chief Editor J. Antonio Torres at [email protected] any queries on the suitability of your proposed submission.

For queries regarding discount codes available for this Article Collection, please contact Ruby Ru at [email protected].

To submit your papers to this Article Collection, please:

1. Check "yes" for the question, "Are you submitting your paper for a specific special issue or article collection?"
2. Select the relevant Article Collection from the drop-down menu under the question, "Special Issue or Article Collection Name."