Processing Technology and Quality of Fermented Food and Beverages

Dear Colleagues,

Increasing food demands require new approaches in food production to meet future social and environmental challenges. In this context, transformation technologies will have a key role in addressing the increase in food quantity and quality necessary to fulfill the needs of a growing and diversified population. Fermented foods encompass a wide variety of products, manufactured through processes that are in continuous evolution and of increasing quality.

This Special Issue is dedicated to the use of processing technologies for the production of fermented foods and beverages in the key context of innovation. The aspects of fermentation microbiology, safety, and health benefits, as well as the sensory aspects of fermented foods and beverages will be covered. Different types of contributions are encouraged, including original research articles, comprehensive and mini-reviews, and perspective articles.

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.

• Fermentation technology
• Process innovation
• Food quality
• Food safety