Recent Advances in Food Fermentation Technology
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 15 December 2024 | Viewed by 109
Special Issue Editors
Interests: food microbiology; non-traditional yeast and bacteria; fermentation; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food fermentation technology has evolved significantly over the past decade, driven by scientific advancements and growing consumer demand for healthier, sustainable, and flavorful food products. The traditional art of fermentation, which has been practiced for thousands of years, is now being revolutionized by cutting-edge research and innovative applications in microbiology, biotechnology, and food science. This Special Issue aims to provide a comprehensive overview of the latest trends, breakthroughs, and future directions in food fermentation technology.
We invite researchers to contribute original research articles, reviews, and case studies that explore various aspects of food fermentation. Topics of interest include but are not limited to the following:
- Innovative Fermentation Processes: development of novel fermentation techniques and technologies; optimization of traditional fermentation methods using modern tools; and application of controlled fermentation in enhancing food safety and quality.
- Microbial Diversity and Functionality: exploration of microbial consortia and their roles in fermentation; genetic and metabolic engineering of microorganisms for improved fermentation efficiency; and discovery and application of novel probiotics and starter cultures.
- Health and Nutritional Benefits: impact of fermentation on the nutritional profile of foods; functional foods and nutraceuticals derived from fermentation; and fermented foods’ role in gut health and immune system support.
- Sustainability and Environmental Impact: utilization of fermentation to reduce food waste; sustainable production practices in fermented food industries; and fermentation as a tool for bioremediation and environmental conservation.
- Sensory and Quality Enhancements: improvement of flavor, texture, and sensory properties through fermentation; consumer acceptance and market trends in fermented foods; and advances in analytical techniques for quality assessment of fermented products.
- Applications in Diverse Food Systems: fermentation in dairy, meat, vegetables, grains, and beverages; innovations in plant-based and alternative protein fermentations; and case studies on traditional and ethnic fermented foods.
- Regulatory and Safety Aspects: regulatory challenges and solutions in the commercialization of fermented foods; ensuring safety and stability of fermented food products; and risk assessment and management in food fermentation processes.
Dr. Wendy Franco
Dr. Alejandra Urtubia
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. Processes 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 2400 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
- fermentation
- innovation
- process
- microbial diversity
- sustainability
- sensory
- applications
- new technologies
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