Announcements

We recently had the privilege of interviewing Prof. Dr. Antonio Morata, Section Editor-in-Chief of the “Fermentation for Food and Beverages” Section of Fermentation (ISSN: 2311-5637).

Prof. Dr. Antonio Morata is a professor of food science and technology at the Universidad Politécnica de Madrid – UPM (Spain), specialized in wine technology. He is a coordinator of the module of enology and winemaking in the master’s program in viticulture and enology and a coordinator of the master’s program in food engineering at UPM. Prof. Dr. Morata is also a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus+. He is a Spanish delegate to the group of experts in wine technology and the President of wine microbiology for the International Organizations of Vine and Wine (OIV). Prof. Dr. Morata has authored more than eighty-five research articles, seven books, six journal Special Issues, and twenty-three book chapters. In 2022–2023, Prof. Dr. Morata was listed among the top 2% of scientists worldwide by the Stanford University (USA).

The following is a brief Q&A with Prof. Dr. Antonio Morata:

1. Could you share some information about the main lines of research of your group with us?
Our main research lines focus on the following:

• Emerging non-thermal technologies: HHP, UHPH, PL, PEF, irradiation, and US;
• Fermentation biotechnology;
• Saccharomyces and non-Saccharomyces yeasts;
• Yeast metabolomics;
• Anthocyanins, stability in food and beverages, pyranonanthocyanins, and polimeric pigments.

2. How has your experience been so far as Section Editor-in-Chief in Fermentation for “Fermentation for Food and Beverages”?
My experience as Section Editor-in-Chief has been good. I think that this Section covers a very interesting topic. We are currently working on promotional initiatives to attract more high-quality articles on this particular subject to contribute to the field's growth.

3. You have been collaborating with Fermentation as a Guest Editor, leading multiple succesful Special Issues. Can you tell us more about your experience as Guest Editor over the past few years?
I really enjoy editing Special Issues, which is an excellent opportunity to enhance the collaboration among researchers. I think it is very important to invite key internationally recognized senior researchers to contribute with high-quality publications for a successful Special Issue. Their publications result in increased downloads and citations of their articles. At the same time, I also believe that it is essential to encourage promising young researchers. Since they are doing cutting-edge research, they are capable of attracting interest and increasing the visibility of the journal.

4. How do you envision the future of the Section “Fermentation for Food and Beverages”?
As I mentioned before, I think this is a very promising topic with high impact in the field of food science. I always say to my students that fermentation is the oldest food biotechnology that at the same time is nowadays producing newer products and applications. Fermentation produces more stable products, with better digestive value and positive impacts on long term health. Moreover, frequently fermented food and beverages have a positive sensory profile.