Food Fermentation: New Advances and Applications
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 February 2025 | Viewed by 255
Special Issue Editors
2. ITP Srl–Innovation & Technology Provider, Via Bisignano a Chiaia 68, Napoli, Italy
Interests: fermentation; functional foods; encapsulation; alginate-based hydrogels; alginates for fermentation; in vitro digestion; pre- and postbiotics
Interests: fermentation biotechnology; bioprocess engineering and fermentation technology; food microbiology; prebiotics; functional foods
Interests: food engineering; food processes; chemical engineering
Special Issues, Collections and Topics in MDPI journals
2. Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
Interests: fermentation; functional foods; encapsulation; alginate-based hydrogels; alginates for fermentation; in vitro digestion; pre- and postbiotics
Special Issues, Collections and Topics in MDPI journals
Interests: food fermentation; food production hygiene and food quality control; application of lactic acid bacteria in food production; production of probiotic foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food fermentation is an ancient, but, given the variety of applications it brings rise to, an always very current, biotechnological process. Since its adoption, it has been used as a method for food preservation; however, it is increasingly becoming a useful tool for the improvement of the sensory, nutritional and/or health properties of foods, enabling the production of functional variants thereof. It is also employed in the production of nutraceuticals biochemicals, food ingredients or enzymes, and can also be considered a sustainable process, capable of facilitating the valorization of agri-food waste. Optimizing the efficiency of the fermentation process and its broader usefulness—for example, in terms of the expected health or technological impacts—depend mostly on the selection of the strain and of the food substrate to be fermented, as well as on other chosen process parameters.
This Special Issue aims to gather together the latest knowledge on food fermentation, focusing on advanced methodologies and applications. Potential topics include, but are not limited to:
- Advanced methodologies to identify, enumerate, and characterize the microorganisms in fermented foods;
- Advanced methodologies for fermentation processes and the development of novel foods;
- Scientific evidence of the impacts of fermented foods on human health;
- Research on the valorization of agri-food waste through fermentation;
- The engineering of microorganisms for improved or targeted production of specific metabolites.
- Original works, review papers, and comparative studies are all welcome.
Dr. Francesca Passannanti
Dr. Sara Sáez-Orviz
Dr. Roberto Nigro
Dr. Marianna Gallo
Prof. Dr. Malgorzata Ziarno
Guest Editors
Manuscript Submission Information
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Keywords
- fermentation
- functional food
- advanced methodologies
- novel food
- nutraceuticals
- agri-food waste
- microorganism
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