_applied sciences_  
_Editorial_  
**Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)**  
**[PERSON] 1,\({}^{\star}\) and [PERSON] 2,\({}^{\star}\)**  
Footnote 1: [[https://www.mdpi.com/journal/applsci](https://www.mdpi.com/journal/applsci)]([https://www.mdpi.com/journal/applsci](https://www.mdpi.com/journal/applsci))  
The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim of promoting consumer satisfaction. Moreover, food supply issues have also been explored. In this direction, packaging is the last step in the manufacturing process and makes the product attractive. In addition, it can extend the shelf life of the product. Hence, edible coatings have been used extensively. [PERSON] et al. [1] report on the effect on cassava chips of coatings consisting of pectin and whey protein films. The coating type affected all sensory parameters except crispness, and temperature only influenced the color of the control chips. [PERSON] et al. [2] employed chitosan as an edible coating to increase the storage of raspberries, and nanoparticles of chitosan were used to increase chitosan efficiency. This methodology was considered effective, safe and environmentally friendly, with health-promoting effects. In regard to the development of new technologies and the advancement of existing technologies, [PERSON] et al. [3] developed high-frequency defrosting, superheated steam and quick-freezing treatments to improve the quality of seafood home meal replacement products. They examined the chemical, microbiological and organoleptic properties of the products and saw no statistical changes over 90 days. The optimal temperature and heating time for this technology were also determined. [PERSON] et al. [4] also employed superheated steam roasting (270 \({}^{\circ}\)C for 4 min) and hot smoking (70 \({}^{\circ}\)C) of chub mackerel fillets to extend their shelf-life at the market level. Oak sawdust for 25 min of smoking time offered the best organoleptic characteristics, along with the optimal physiochemical and microbiological parameters. Ultrasonic pretreatment was employed in the work of [PERSON] et al. [5] for drying kiwi fruits under hybrid hot air-infrared conditions. The effective moisture diffusivity coefficient (Deff) was estimated, along with other parameters, and different models were used. The results revealed the effect of temperature and ultrasonic pretreatment time, along with sample thickness, on these parameters. The study by [PERSON] et al. [6] enabled calcium alginate ball encapsulation in fruit-flavored drinks (Boba milk tea made of triopac). This technology showed that the organoleptic control and microbiological quality of the products were not affected if the product was stored at a temperature less than 10 \({}^{\circ}\)C.  
[PERSON] et al. [7] contributed to the design of costefo-type artisan cheeses with specific functionalities through multiscale modeling by means of the substitution and reduction of NaCl and an increase in cooking temperature. The microstructure was not affected by the reduction in salt or by modifications in the cheese-making process. The next two studies, which were carried out in Greece, investigated safety and quality aspects. [PERSON] et al. [8] screened raw unprocessed honeycombs filled with oreganohoney from Epirus, Greece, for bacteriocinicnogenic lactic acid bacteria and _Bifidobacterium_ spp. exerting inhibitory action towards some pathogens and spoilage microorganisms isolated from fresh fruits and vegetables. The results suggested that bacteriocin-like substances are involved in this process. [PERSON] et al. [9] evaluated and discriminated between monovarietal extra virgin olive oils obtained from olive cultivars cv. Lianolia Kerkyras and cv.