Predictive Modelling for Improving Quality and Safety of Fermented Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (30 September 2020) | Viewed by 241
Special Issue Editor
Interests: pathogens; microbiology; antimicrobials; molecular biology; biotechnology; microbial molecular biology; food safety; food industry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods are gaining special attention due to the complex interaction mechanisms between microorganisms (indigenous microbiota as well as starter cultures) and food matrices. These foods are covering a wide range of products with special valuable cultural heritage in most regions. The present Special Issue “Predictive Modelling for Improving Quality and Safety of Fermented Foods” will cover topics related to the mathematical modelling of probiotic, pathogenic, and spoilage bacteria, process risk models, intervention strategies, and methods for the determination of food quality and the safety of fermented products. The role of functional foods, probiotic bacteria and yeasts, and biofilm formation are also included to gain knowledge about the biological mechanisms occurring during product fermentation. Lastly, the identification of microbial diversity using metagenomic approaches is of interest.
Prof. Dr. Antonio Valero
Guest Editor
Manuscript Submission Information
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Keywords
- lactic acid bacteria
- yeast
- microbial interaction
- predictive modelling
- risk assessment
