Food Processing, Matrix Structure, and Nutritional Quality

Food processing shapes almost every aspect of the modern diet, from the preservation of raw ingredients to the formulation of ready-to-eat products. While processing has improved food safety, shelf life, and accessibility, growing evidence links certain processing methods, particularly those producing ultra-processed foods (UPFs) to reduced nutrient density, altered food matrices, and increased risk of obesity, cardiometabolic disease, and other non-communicable diseases. At the same time, innovations in food technology, including minimal processing, fortification, fermentation, and novel preservation techniques, offer promising avenues to retain or even enhance nutritional quality. This tension between industrial efficiency and nutritional integrity has become one of the most debated topics in nutrition science, drawing attention from researchers, policymakers, and the public alike, and prompting revised dietary guidelines in several countries.This Research Topic aims to advance understanding of how different food processing methods affect nutritional quality, health outcomes, and food system sustainability. It welcomes original research, clinical trials, and contemporary reviews that examine processing-related changes in nutrient bioavailability, food structure, and metabolic effects, while encouraging interdisciplinary approaches that connect food science with human health outcomes.We invite submissions addressing, but not limited to, the following key themes:• The impact of ultra-processing versus minimal processing on nutrient retention, bioavailability, and diet quality• Mechanistic and epidemiological evidence linking food processing to obesity, cardiometabolic disease, and other chronic conditions• Novel and sustainable food processing technologies that preserve or enhance nutritional value• Classification systems (e.g., NOVA) and their application in dietary assessment, public health policy, and food labeling• Consumer perceptions, reformulation strategies, and food industry approaches to improving the nutritional profile of processed foodsSubmissions that integrate food chemistry, technology, and human nutrition, and that align with SDG 2 (zero hunger) and SDG 3 (good health and well-being), are especially encouraged. All manuscripts must demonstrate clear relevance to human nutrition and comply with Frontiers’ methodological standards, including appropriate validation for studies based on public datasets. Topic editors: Mpho Edward Mashau, Shonisani Eugenia Ramashia Source: https://www.frontiersin.org/research-topics/85634/food-processing-matrix-structure-and-nutritional-quality