Food Safety and Quality for Sustainable Development

Dear Colleagues,

The world population is expected to increase by two billion by 2050, giving rise to a pertinent question: How can we feed the current and future generations, ensuring safer and quality food production with sustainability? Following the United Nations Sustainable Development Goals (UN-SDGs) reported in the agenda “Transforming our World: The 2030 Agenda for Sustainable Development”, there are several challenges around how to achieve an equilibrium between food security and the three aspects of sustainable development (economic, social, and environmental). While in developed countries, consumers have demanded stronger laws and more rigorous standards throughout the food supply chain, in low- and middle-income countries, the focus is still on controlling foodborne diseases.

This Special Issue on “Food Safety and Quality for Sustainable Development” is aiming to provide the present state of the art and perspectives that support the use of “good microorganisms” (bacteria, fungi, and viruses) to guarantee food safety and quality for sustainable development in agriculture (crops and livestock) and food industries (e.g., cheese factories and wineries). It will also cover the need to rapidly respond to the following challenges: a) How can we reduce the industry’s reliance on pesticides and antibiotics through the use of “good microorganisms”? b) How can we improve food safety and hygiene standards using beneficial microorganisms? c) How can we protect and stimulate plant growth by adopting new microbial-based approaches? d) How can beneficial microbes be incorporated into the “Farm to Fork Strategy”?

The Special Issue welcomes original research and review manuscripts, and the studies should amplify the current knowledge and contribute to shedding light on new strategies for sustainable food production with safety and quality.

You may choose our Joint Special Issue in Sustainability.

Dr. Duarte Vinícius Silva
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. World is an international peer-reviewed open access quarterly 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 1000 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 safety
• food microbiology
• food quality
• sustainable development
• microorganisms