Special Issue "Algae: An Emerging Global Food Source"

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 30 September 2018

Special Issue Editor

Guest Editor
Prof. Joel L. Cuello

The University of Arizona
Website | E-Mail
Interests: algae production; algae photobioreactors; algae systems optimization; vertical farming; food-water-energy nexus; bioregenerative space life support; innovation and globalization

Special Issue Information

Dear Colleagues,

The United Nations projects that the global population will reach 9.7 billion by 2050, by then adding another 2.4 billion people to our current population. This would be tantamount to adding another China and another India to our planet by mid-century. Unsurprisingly, various projections show that food production has to increase by 70 percent by 2050 to meet the planet’s escalating food demand—and all in the face of significantly diminishing land, freshwater and energy resources and under the growing threat of a changing climate. It is thus timely and expedient that algae, both an ancient and novel food source that possesses high nutritive value, high productivity and proficient adaptability to varied environments—and which are now amenable to mass production through scalable production systems—be given renewed attention as an emerging global food source with real potential to contributing effective solutions to the planet’s mounting food challenge. This Special Issue focuses on three subtopics on algae as an emerging global food source, namely: (1) algae food products and value—nutritive value of algae and types of food products; (2) algae food cultivation—methods of algae mass production (bioreactors, raceways); and (3) algae food processing—methods of processing algae as food products (drying, extrusion, etc.). It is hoped that this Special Issue will provide further evidence and impetus to the global adoption of algae as a resource-efficient and environmentally sustainable source of food, food products, food ingredients, food supplements and also as animal feed.

Prof. Joel L. Cuello
Guest Editor

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 papers will be 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 monthly 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 550 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.

Keywords

  • algae
  • food product
  • algae production
  • food processing

Published Papers

This special issue is now open for submission.
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