This Collection, which differs from other existing food security and sustainability Collections, emphasizes the existing links between sustainable and healthy food production and consumption, exemplified by the Mediterranean Diet, in its cultural, societal, and preventive health dimensions; and Public Health, considered beyond human health to also include animal, plant, and environmental health, in a One Health and Planetary Health approaches.

Thus, with this Collection we intend to publish high quality research, concerning strategies that allow achieving the goals set out in SDGs 2, 3 and 12, which are linked among each other by the theme “Food”, and their relationship with others SDGs, namely 13 and 15. However, other approaches included in the other SDGs, but which somehow have associated food/nutrition issues and optimization of natural resources are welcomed, accepting manuscript proposals, in the form of original research papers, review articles and systematic reviews, including but not limited to the following topics:

• Access for all people, particularly the ones at risk, to a quantity of food that meets the nutritional needs of each group, or growth phase/physiological state;

• Implementation of resilient agricultural practices that increase productivity and production, that help maintain ecosystems, that strengthen the capacity to adapt to climate change, extreme weather conditions, droughts, floods and other disasters, and that progressively improve quality of earth and soil;

• Maintenance of the genetic diversity of seeds, cultivated plants, farmed and domesticated animals and their respective wild species, managed appropriately at the national, regional and international levels, and ensuring access and fair and equitable benefit sharing the use of genetic resources and associated traditional knowledge;

• Premature mortality, non-communicable diseases, mental health and regular and nutritious food;

• Food/nutrition, One Health approach and sustainable food production;

• Nutritious and sustainable diets;

• Population growth and food production;

• Food production and the deterioration of natural resources and greater urbanization, water, farmland and rural labor;

• Methodological innovations, such as life cycle assessment, big data analytics, and digital health tools, which can provide modern frameworks for assessing food systems sustainability and their public health outcomes;

• Stress urban food environments, food deserts, and city-level interventions.

Keywords:

Climate changes and food systems; Climate-smart nutrition; Consumer behavior; Determinants of food choices; Eating behavior; Food security; Food systems transformation Food, health and society; Health and wellbeing; Health communication and literacy; Health promotion; Healthy diets for a healthier planet; Non-communicable diseases; Nutrition and food literacy; Nutrition and lifestyle; One Health; Planetary Health; Public health policy; Resilient diets; Responsible production and consumption patterns; Sustainable agriculture; Sustainable consumption and production; Sustainable Development Goals; Zero Hunger

This Collection supports and amplifies research related to the following SDG: Of the 17 Sustainable Development Goals (SDGs), 3 of them (2, 3 and 12) are directly linked to the theme of healthy and sustainable eating and production systems, and 2 others (13 and 15) are related:

• SDG 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture.

• SDG 3: Ensure healthy lives and promote well-being for all at all ages.

• SDG 12: Ensure sustainable consumption and production patterns.

• SDG 13: Climate Action.

• SDG 15: Life on Land.

The structure and processing of food are critical in shaping sensory perception, influencing satiety, guiding eating behaviour, and determining nutrient retention. As global food systems evolve, understanding these complex interactions is crucial for developing products that are not only appealing to consumers but also promote health and well-being. This area of study is increasingly significant in the context of personalised nutrition, where tailoring food structures and processing techniques can optimise health outcomes.

This topical collection invites researchers, scholars, and industry professionals to contribute their latest findings on the interplay between food structure, oral processing, and their effects on sensory perception, eating behavior, and nutrient retention. To differentiate this collection and ensure it provides fresh and valuable insights, we encourage submissions that focus on specific emerging trends, innovative approaches, and cutting-edge methodologies. Topics of interest include, but are not limited to:

• The potential use of artificial intelligence and machine learning to optimise food structure and processing for enhanced sensory experiences, satiety, and nutrient retention.

• Application of state-of-the-art imaging (e.g., MRI, CT, and electron microscopy) and analytical methods to study food microstructures and their transformations during food processing as well as oral processing.

• Novel approaches to creating food matrices that modulate sensory properties, digestion, and nutrient release.

• Exploration of the role of texture and rheology in oral processing and its impact on sensory perception and satiety.

• Investigations into how emerging processing methods (e.g., pulsed electric field, high-pressure processing) influence nutrient retention, bioaccessibility, and functional properties of foods.

• Research focused on food structures and formulations tailored for demographic groups with unique nutritional needs, such as elderly populations or individuals with specific metabolic conditions.

Through highlighting novel approaches and innovative technologies in the study of food structure and processing, this collection aims to provide a platform for groundbreaking research that pushes the boundaries of current knowledge. We encourage contributions that explore these cutting-edge areas and offer new perspectives that are not widely covered in existing literature.

Keywords:

• Food structure

• Sensory perception

• Oral processing

• Nutrient bioavailability

• Satiety

• Eating behaviour

• Food matrix design

• Texture and rheology