Traditional food procedures: A forgotten strategy for feeding of humans in 21 century

Among decades, conventional food processing plays a vital role in improving the quality, safety, and nutrient values of food products. In this regard, the humankind used different methods to keep their food safe in extended shelf life. Generally speaking, the possible preservation techniques can be divided into three main categories of physical, chemical, and biological. However, recently introducing emerging technologies such as irradiation assisted the food procedures to provide safe food with the desired quality. Still, conventional food processing is among the most used food preservation techniques, particularly in developing countries. Although some shortcomings, such as limited short life or even, in some cases, producing some undesired physicochemical properties besides the difficulties in adoption with an industrial scale, are among their disadvantages, several successful scaled-up products such yogurt encouraged the scientific society to focus on these techniques as healthy food processing.

On the other hand, based on customer preference, working o produce the unindustrialized food products due to fewer exposures to additives is among exciting topics for both industry and academics. In this regard, this special issue is going to collect recent advances in approaching traditional food processing to produce healthy food products with an acceptable level of food safety and quality. Besides, proposing the challenges and possible solutions are included in the scope of this special issue. Therefore, the following topics will be covered among all types of scientific reports, including short communications, research, and review (systematic review and narrative reviews) articles as well as case studies.


In this regard, the following topics will be covered by this special issue.

  • New approaches of traditional food  processing of food products including modification in the method or improving the quality of final products
  • Further improvements in the process of conventional   technique by the aid of other similar techniques
  • Introducing the local conventional food processing to be assessed on a global scale.
  • Addressing new challenges, future perspectives for food quality, safety and nutrient values of conventionally proceeded food products.
  • New methods for measuring the quality of conventional   food products
  • Defining the required levels for quality, safety and nutrient values of conventional   food products
  • Aiding to establish the required standard for the conventionally processed food products
  • Market developments  and economic aspects of conventional   food products in the global trade

Keywords: food quality; food safety; nutrient values; conventional methods; market

Guest Editor: Dr. Amin Mousavi Khaneghah

Any inquiries regarding the content of papers should be submitted to


Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to journal’s website. Once you are registered, go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page of journal.

Please visit the Instructions for Authors page before submitting a manuscript.

Submitted papers should be well formatted and use good English.

Submission due date: December 30, 2020

Article-processing charges: USD 650 for this special issue


This special issue is now open for submission.