Advances in Food Biotechnology and Enzyme Engineering

Dear Colleagues,

Enzyme engineering has emerged as a pivotal field in food biotechnology, driving advancements that enhance food quality, sustainability, and production efficiency. This Special Issue aims to compile groundbreaking research and reviews focusing specifically on enzyme engineering and its diverse applications in food biotechnology.

This Special Issue will concentrate on various aspects of enzyme engineering within the context of food biotechnology, including, but not limited to, the following:

1. Diversity of enzymes in food biotechnology

• Identification and characterization of novel enzymes relevant to food processing;
• Comparative studies on enzyme activity from different sources;
• Functional diversity and specificity of enzymes in food applications.

2. Strain modifications to enhance the production of enzymes

• Genetic modifications and strain improvements to boost enzyme yields;
• Use of CRISPR and other gene-editing technologies for strain optimization;
• Case studies of successful strain modifications in industrial settings.

3. Protein engineering for food enzymes

• Techniques such as directed evolution and site-directed mutagenesis for enzyme improvement;
• Structural and functional modifications to enhance enzyme stability and activity;
• Development of tailor-made enzymes for specific food processing tasks.

4. Waste valorization through enzyme synthesis

• Enzymatic production of rare sugars;
• Enzymatic processes for converting food waste into valuable products;
• Case studies on the use of enzymes in waste valorization;
• Economic and environmental impacts of enzymatic waste valorization.

5. Applications of enzymes in food production

• Enzymatic innovations in food preservation, fermentation, and flavor enhancement;
• Role of enzymes in developing functional foods and nutraceuticals;
• Advances in enzyme-assisted food processing technologies.

Significance:

This Special Issue will provide a comprehensive overview of the state of the art in food biotechnology and enzyme engineering. By showcasing the latest research and technological advancements, it aims to foster collaboration among scientists, industry professionals, and policymakers. The insights gained from this Special Issue will help to drive innovation and address key challenges in food production, sustainability, and human health.

Dr. Muhammad Waheed Iqbal
Prof. Dr. Xianghui Qi
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.

• food biotechnology
• biocatalysis and conversion
• bio-based product engineering
• microbial enzyme technology
• enzyme characterization
• protein purification, gene cloning and expression
• docking and enzyme modifications
• rare sugar production
• food microbiology