Recent Progress in Science and Engineering (ISSN 3067-4573) is an international peer-reviewed Open-Access journal published quarterly online by LIDSEN Publishing Inc. It aims to provide an advanced knowledge platform for Science and Engineering researchers, to share the recent advances on research, innovations and development in their field.
The journal covers a wide range of subfields of Science and Engineering, including but not limited to Chemistry, Physics, Biology, Geography, Earth Science, Pharmaceutical Science, Environmental Science, Mathematical and Statistical Science, Humanity and Social Science; Civil, Chemical, Electrical, Mechanical, Computer, Biological, Agricultural, Aerospace, Systems Engineering. Articles of interdisciplinary nature are also particularly welcome.
The journal publishes all types of articles in English. There is no restriction on the length of the papers. We encourage authors to be concise but present their results in as much detail as necessary.
Publication Speed (median values for papers published in 2025): Submission to First Decision: 6.6 weeks; Submission to Acceptance: 9.2 weeks; Acceptance to Publication: 6.0 days (1-2 days of FREE language polishing included)
Special Issue
Emerging Technologies in Food Preservation
Submission Deadline:
May 15, 2026 (Open)
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Guest Editor
Rui M. S. Cruz, PhD
1. Adjunct Professor, Department of Food Engineering, Institute of Engineering, University of Algarve, Campus da Penha, Faro, Portugal
2. Adjunct Professor, MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, University of Algarve, Campus de Gambelas, Faro, Portugal
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Research Interests: Food preservation; food engineering; food packaging; food processing; food product development; biodegradable packaging systems; shelf-life; emerging technologies
About This Topic
Food preservation and packaging technologies play an important role in determining the shelf-life of food products. These technologies allow maintaining the quality, safety and freshness of fresh produce, dairy, meat, fish, and other perishable foods.
The development of emerging packaging materials and preservation techniques can significantly extend the shelf-life of food products by controlling factors that contribute to deteriorating those food products, including microbial growth, moisture, oxygen and enzymatic activity, among others.
Keywords
Innovative food processing technologies (e.g., ultrasound, UV-C light, 3D and 4D printing, cold plasma, pulse electric field, high pressure, and hyperbaric storage, others); eco-friendly packaging materials; intelligent packaging; active packaging; shelf-life
Manuscript Submission Information
Manuscripts should be submitted through the LIDSEN Submission System. Detailed information on manuscript preparation and submission is available in the Instructions for Authors. All submitted articles will be thoroughly refereed through a single-blind peer-review process and will be processed following the Editorial Process and Quality Control policy. Upon acceptance, the article will be immediately published in a regular issue of the journal and will be listed together on the special issue website, with a label that the article belongs to the Special Issue. LIDSEN distributes articles under the Creative Commons Attribution (CC BY 4.0) License in an open-access model. The authors own the copyright to the article, and the article can be free to access, distribute, and reuse provided that the original work is correctly cited.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). Research articles and review articles are highly invited. Authors are encouraged to send the tentative title and abstract of the planned paper to the Editorial Office (rpse@lidsen.com) for record. If you have any questions, please do not hesitate to contact the Editorial Office.
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Publication
Open Access
Research Article
Abstract
The primary objective of the present work was to evaluate the effect of edible coatings in the preservation of green olives. Two different polysaccharides (chitosan and pectin) and a mixture of them were used as edible coatings on table green olives, which were subsequently packaged under modified atmosphere conditions and stored at three [...]
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