Biotechnology, Microtechnology and Nanotechnology for New Beverages

Dear Colleagues,

Consumer behavior towards food choice is changing due to a profound understanding of the relationship between diet and health. This means that the consumer has to "perceive" a positive feeling (meant not only in terms of quality of organoleptic parameters, but also in terms of positive effect on his health) from many of the foods present in their diet and on the table. Food beverages do not constitute exceptions: Even today, we find many versions and types of beverages and drinks in supermarkets, which attract users by the prospect of bringing beneficial effects to the body. The food industry and the scientific world are, therefore, increasing their efforts through the development of new technologies, both on product composition and packaging of drinks and beverages, with the aim of offering innovative products and functionally high-value products. New technologies (such as micro and nanotechnology, as well as biotechnology with the development of fermented beverages) are supporting the market and consumers, which might have a wider range of products for a personalized type of diet, including through the development of specific functional drinks (e.g., prebiotic, anthocyanin, polyphenols, omega-3 fatty acids, probiotic-fermented beverages, beverages containing micro and functional nanocapsules, etc.). The aim of this Special Issue is to analyze and show different technological aspects, as well as new trend in the food and beverage field, in which biotechnology and micro- and nanotechnologies are used to develop new functional beverages. In this context, articles or short review are encouraged.

Dr. Filomena Nazzaro
Guest Editor

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