CyTA - Journal of Food

International MaCKiE 2025 FOOD Conference and Novel Food Research in Turkey

This collection will include articles based on the MaCKiE 2025 presentations (September 3-5, Turkey) by researchers from all over the world and will be organized as parallel sessions on conventional/innovative product development and process technologies (FOOD MaCKiE 2025). It will also cover research on the kinetics and modeling of microbial, enzymatic, and chemical changes, as well as the use of byproducts, waste, and new sources of food and food ingredients. Advances in generating food safety, quality improvements, and research strategies to secure sufficient food will be included as original work as well as review manuscripts. Articles based on the “Probabilistic Product, Process, and Packaging Design Workshop” will include calculation templates and videos of step-by-step solutions. Finally, ALL Turkish food researchers, particularly those not attending FOOD MaCKiE, will be invited to submit original work and critical reviews. Thus, this collection will also showcase the expertise of Turkish food researchers.

In response to the population increase and climate change, this article collection will include advances aimed at securing a supply of affordable, sufficient, safe, and sustainable foods. New food products and ingredients promoting healthier growing, living, and aging will be covered. Researchers working on advances in food assessment based on genomics, proteomics, and metabolomics, as well as in vivo, in vitro, and in silico determinations, will also be invited. Digitalization, automation, and modeling of processing, packaging, storage, and transportation advances that increase food security and strengthen sustainability will be included. Of equal coverage importance will be the valorization of byproducts, food waste, and the worldwide search for new food sources to replace those that are at risk due to climate change. Finally, this collection will also cover conventional technology refinements. For example, although refrigeration is widely used to preserve foods, cold chain design and operation often focus on energy use reductions without considering their impact on food preservation, which represents a larger opportunity and an urgent need.

Topics to be covered in this Article Collection may include, but are not limited to:

Processing and Engineering:

• Emerging and conventional process engineering technology innovations and applications
• Packaging science and engineering technology innovations and applications
• Mathematical modeling of processing, storage, and packaging
• Advances in food security, sustainability, and circular economy
• Technologies and assessment of food byproduct utilization
• Alternative sources of food, ingredients, and additives
• Artificial intelligence applications in food formulation, manufacturing, quality control, and distribution

Product Formulation:

• Extraction, characterization, and formulation of products with health benefits
• Alternative sources of food, ingredients, and additives
• Approaches to clean-label product formulations

Food Safety

• Development, assessment, and application of new antimicrobials
• Big data applications for risk assessments and predictive solutions

Keywords: Sufficient, healthful, and sustainable food, Food processing, packaging, and storage advances and modeling, Artificial intelligence in food development and processing, Internet of things in food processing and distribution, Search for novel and full utilization of current food resources

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. 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. María Elena Sosa Morales, PhD, is a distinguished researcher at the Universidad de Guanajuato, Mexico, specializing in food science and engineering. Her work focuses on innovative food processing technologies, including microwave-assisted treatments, dielectric properties of foods, and radio-frequency heating for pest control. She has authored numerous scientific publications and book chapters, contributing significantly to advancements in food preservation and safety. Prof. Sosa Morales is widely recognized for her impactful research and active participation in international conferences. Her dedication to sustainable and efficient food processing methods has positioned her as a leading figure in the global food science community. Here is the link to her ORCID page: https://orcid.org/0000-0002-1197-2572.

Prof. Gulsun Akdemir Evrendilek, PhD, is an Associate Extension Professor/Seafood Technology & Food Safety Specialist and worked on biosensor technologies as a visiting scholar at Boston University. Her research, teaching, and extension activities include innovative (non)thermal processing of foods (e.g. PEF, HPP, ozone, UV-C, ultrasonication), food quality & safety, instrumental analyses, process design, product development, waste valorization & predictive microbiology. As founder of the Research & Application Center for Innovative Food Technologies, she has authored over 100 articles, led over 50 projects, and secured 3 patents (including EU). Her experience also extends to implementing food-safety management systems (e.g. HACCP, GMP & SSOP) within the food industry. Here is the link to her ORCID page: https://orcid.org/0000-0001-5064-4195.

Disclosure statement: All Guest Advisors declare no conflict of interest.

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).

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

The deadline for submitting manuscripts is June 15th, 2026.

Please contact Ruby Ru at ruby.ru@taylorandfrancis.com any queries and discount codes regarding this Article Collection.

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."