Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science innovations and emerging technologies. The work described should be innovative in the approach and/or in the methods used. The significance of the information for the food science and food R & D community must be specified. Only papers which advance current scientific knowledge and understanding or with high technical relevance will be considered. IFSET does not publish preliminary or confirmatory results. The journal publishes research and invited review papers dealing with key advances in food science, food engineering and technology, safety, security and sustainability, fundamental, kinetics and mechanistic aspects of promising emerging food processing technologies as well as key food science innovations. Each article should make clear contribution to further understanding of a given food science and technology area. Articles may address combinations of more than one technology as well as interdisciplinary research including mechanical, chemical or material engineering, food-biotechnology, nutrition, material science or issues of global challenges. Topics of interest include: Innovations for foods and food constituents Process-structure-function relationships at macro, micro or nanoscale Tailor made foods Food process?structure ?properties as well as process-packaging-food interactions Resource efficient, gentle and scalable processes Food science - nutrition interaction Consumer preference/acceptance/needs guided processes Examples of emerging technologies include: High hydrostatic pressure Pulsed electric fields or pulsed lights Radio?frequency or ohmic heating Cold atmospheric plasma Electron beams, UV and IR lights Dense gases as well as other emerging thermal Non-thermal or sub-zero processes Food constituents carrier and delivery systems Biopolymers and membrane processes