Prof. Dr. Thaddeus Ezeji Appointed Section Editor-in-Chief of Section “Fermentation Process Design” in Fermentation

We are pleased to announce that Prof. Dr. Thaddeus Ezeji has been appointed Section Editor-in-Chief of the “Fermentation Process Design” Section in Fermentation (ISSN: 2311-5637). With his extensive background in scientific research and publishing, he will bring a wealth of knowledge and expertise to this prestigious role.

The following is a short Q&A with Prof. Dr. Thaddeus Ezeji, who shared his vision for the journal with us, as well as his views on the research area and open access publishing:

1. Could you share some information about the main lines of research of your group with us?
My research program focuses on the following areas:

Development of processes for extracting sugars from lignocellulosic biomass;
Process and metabolic engineering of fermenting microorganisms to optimize the production of fuels and chemicals;
Understanding the generation of lignocellulose-derived microbial inhibitory compounds (LDMICs) during the hydrolysis of lignocellulosic biomass, and their effects on fermenting microorganisms;
Understanding and developing strategies to ameliorate the undesirable effects of lignocellulose LDMICs on fermenting microorganisms;
Design of fermentation systems compatible with agricultural and industrial wastes;
To promote sustainable bioproduct production, my laboratory is also actively engaged in recycling food and agricultural wastes by converting them into valuable products as well as the development of effective strategies for the biological treatment of agricultural and industrial wastes (bioremediation).

In collaboration with various Ohio State faculty members, I am actively engaged in outreach programs addressing emerging issues in Ohio's expanding bioenergy sector.

2. What appealed to you about the journal that made you want to become its Section Editor-in-Chief?
I joined the Editorial Board of the Fermentation journal shortly after its inauguration. As a fermentation biologist, I have always felt that there is a gap in the academic world—a dedicated journal with a primary focus on fermentation. While various journals published fermentation-related research, none were specifically devoted to this important field. Considering the significant impact of fermentation on food processing, production, preservation, and the production of drugs and platform chemicals, I believed a dedicated journal was necessary. Consequently, I approached a major American journal publisher with the idea of establishing a dedicated fermentation journal. Despite my enthusiasm, the proposal did not gain much traction. Then, about 9 or 10 years ago, MDPI reached out to me with an offer to serve as one of the Associate Editors for their new Fermentation journal. I accepted the position immediately and have been collaborating with the journal ever since. My commitment to the growth and success of the Fermentation journal is deeply personal. Therefore, when the Section Editor-in-Chief position became available, it was an easy decision to express my interest.

3. What are your plans and vision for the Section and the journal?
As a global publication, my plans and vision for the Fermentation journal include, but are not limited to, the following objectives:

Uphold and maintain the highest scientific standards, as this is essential for cultivating trust among esteemed scientists;
Foster inclusivity and a strong commitment to diversity by reaching out to scientists in countries that are currently less familiar with the Fermentation journal;
Collaborate with authors to ensure the publication of high-quality science, recognizing that scientific publications can significantly influence important private and governmental decisions;
Position the journal as a leading voice and contributor in the fields of biomanufacturing and sustainability.

4. As an expert in the field of fermentation, which research topics do you think are popular at present, and what does the future of this field of research look like?
I would say they are biomanufacturing and environmental sustainability. According to the Cambridge Dictionary, biomanufacturing involves using living organisms and cells to produce molecules or other biological materials for products such as medicines, food, and drinks. Southern New Hampshire University emphasizes that environmental sustainability aims to balance ecological, economic, and social goals, such as reducing carbon emissions, promoting renewable energy, and ensuring equitable resource access. Clearly, biomanufacturing and environmental sustainability complement each other, and fermentation plays a crucial role in achieving these goals.

5. You have been collaborating with Fermentation as a Guest Editor, leading multiple Special Issues. Can you share with us more about your experience as Guest Editor over the past few years?
My experience with the editorial staff of the Fermentation journal has been wonderful. They are punctual and proactive in planning and executing their work. While there are occasional setbacks, such as authors promising to contribute a manuscript but not following through, this is to be expected in the nature of the business.

6. What do you think of the development of open access in the publishing field?
The introduction of open access in the publishing field is beneficial because it facilitates the free availability of scientific articles to anybody with internet access. This accessibility allows researchers from developing countries or institutions with limited resources to access scientific papers without financial barriers. Additionally, open access publishing fosters greater collaboration among researchers worldwide. This can potentially accelerate scientific discovery and innovation. However, open access also has drawbacks. High publication costs can create barriers for researchers with meager funding or those whose funding does not cover publication expenses. Furthermore, the rise of open access has led to the proliferation of predatory journals, which charge fees without subjecting scientific manuscripts to a rigorous peer review process. I have heard stories of publishers overriding editors' rejections of manuscripts and proceeding with their publication. However, I am pleased to say that the peer review process in the Fermentation journal is rigorous, and editors' recommendations are unequivocally respected.

We wish Prof. Dr. Thaddeus Ezeji every success in his new position, and we look forward to his contributions to the journal.