Improving Sustainable Processes and Products through Biological Fermentation: Advances in Obtaining Agricultural Inputs to Food
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Agriculture".
Deadline for manuscript submissions: 31 May 2025 | Viewed by 54
Special Issue Editors
Interests: environmental biotechnology; agricultural biotechnology; fermentative processes; biorefineries; bioeconomy and sustainable products
Special Issues, Collections and Topics in MDPI journals
Interests: bioprocess engineering and fermentation technology; fermentation biotechnology; industrial biotechnology; bioprocess engineering; bioprocess technology; biochemical engineering; fermentation technology; microbial biotechnology; microbial fermentation; biofuel production
Interests: environmental biotechnology; biomass conversion; renewable energy technologies; energy engineering; environmental impact assessment; environment; energy conversion; fermentation; polymers; energy
Special Issue Information
Dear Colleagues,
In contemporary society, sustainability has emerged as a global imperative, driving significant advances in agriculture and food production. Agricultural bioinputs, derived from natural and biodegradable sources, are transforming agricultural practices by reducing dependence on synthetic chemicals, thus promoting more environmentally friendly farming systems. Furthermore, foods obtained through fermentative processes are gaining prominence due to their nutritional and environmental advantages. These foods are produced with less water resource and energy consumption , in addition to contributing to the reduction in food waste. These innovations not only improve the population’s quality of life by offering healthier and more sustainable food, but they also help to mitigate the environmental impacts of intensive agriculture. As we move forward, it is crucial to continue investing in practices and technologies that promote a harmonious balance between human needs and environmental preservation.
Therefore, in this Special Issue, original research articles and reviews are welcome for submission. Research areas may include (but are not limited to) the following:
- Agricultural bioinputs;
- Bioproducts used in agriculture and the food industry obtained through the fermentation of biomass;
- Products used in agriculture and the food industry obtained in biorefineries;
- Fermented foods.
We look forward to receiving your contributions.
Prof. Dr. Paulo Ricardo Franco Marcelino
Prof. Dr. Fernanda Palladino Pedroso
Dr. Monica María Cruz-Santos
Guest Editors
Manuscript Submission Information
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Keywords
- agricultural bioinputs
- fermented foods
- biorefineries
- agricultural microbiology
- food fermentation
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