Feature Papers in Food Microbiology

Dear Colleagues,

Recently, the European Union adopted a green agenda called the Green Deal, with the aim of becoming climate neutral by 2050. The agri-food sector is also involved. In particular, the EU promotes the use of green alternatives to traditional food products and synthetic preservatives, with the specific aim of promoting people’s health. Consequently, research in Food Microbiology has been improved. New products have been developed, such as functional foods, plant-based or cultivated meat products, and insect flour, which represent promising solutions to solve the world’s demand for foods. In addition, methods of investigating the presence, activity, and ecology of microorganisms in food have been improved. However, microorganisms play different roles in food, such as safety, spoilage, production and bioprotection, and could cause problems in either traditional foods or new foods. So, the aim of this new issue is to encourage feature articles and new research frontiers in Food Microbiology.

Prof. Dr. Giuseppe Comi
Dr. Antonio Bevilacqua
Guest Editors

Dr. Francesca Coppola
Guest Editor Assistant

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