Precision Fermentation: Applications in the Food and Beverage Industry
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 28
Special Issue Editor
Interests: food engineering; bioprocesses; waste valorization; agro-industrial residues; enzymes immobilization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to announce a Special Issue titled "Precision Fermentation: Applications in the Food and Beverage Industry", which will explore the latest advancements in this cutting-edge field. Precision fermentation is transforming the food and beverage sector by offering unprecedented control over product characteristics such as flavor, texture, and nutritional profiles. This technology enables the development of sustainable, high-quality products that meet the growing consumer demand for healthier and more environmentally friendly options.
We invite researchers, academics, and industry professionals to submit their original research, reviews, and case studies on innovative applications of precision fermentation. Contributions should explore new methods, technological advancements, and industrial-scale applications that push the boundaries of food and beverage production.
Topics of interest include, but are not limited to, the following:
- Development of novel food ingredients through precision fermentation;
- Fermentation for enhancing flavor, texture, and nutritional value;
- Sustainable production processes using precision fermentation;
- Role of microbial engineering and synthetic biology in fermentation;
- Industrial applications of precision fermentation in dairy, plant-based, and cultured products;
- Case studies on scaling up precision fermentation technologies.
We look forward to your contributions that will advance this exciting area of research.
Prof. Dr. Tiago Lima de Albuquerque
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 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. Fermentation 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 2100 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
- precision fermentation
- food and beverage industry
- microbial engineering
- flavor optimization
- nutritional enhancement
- sustainable food production
- synthetic biology
- fermented food ingredients
- textural improvements
- fermentation technologies
- industrial fermentation
- protein alternatives
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