Application of Fermentation Biotechnology in Food Science

Dear Colleagues,

In recent years, the rapid advancement of biotechnology has led to the continuous expansion of applying fermentation biotechnology in the field of food science. In particular, the controlled manipulation of microorganisms such as fungi, yeast, and lactic acid bacteria during the fermentation process using various biotechnological approaches, including metabolic engineering, precision fermentation, and smart fermentation monitoring, has been significant in the food industry. Moreover, the exceptional qualities of fermented foods are currently being unveiled through analytical techniques such as omics, microbiome analysis, flavoromics, and sensory evaluation.

For these reasons, the aim of this Special Issue is to provide an overview of cutting-edge research that enhances the functionality and sensory attributes of fermented foods, showcasing technologies capable of application in the future landscape of the food industry. We welcome both original research and review articles on topics including, but not limited to, the following:

• Omics;
• Metabolic engineering;
• Microbiomes;
• Flavoromics;
• Upcycling;
• Precision fermentation;
• Smart fermentation monitoring;
• Sensory evaluation;
• Functional food.

Prof. Dr. Sae-Byuk Lee
Prof. Dr. Daeung Yu
Dr. Ki-Bae Hong
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• omics
• metabolic engineering
• microbiomes
• flavoromics
• upcycling
• precision fermentation
• smart fermentation monitoring
• sensory evaluation
• functional food