Current Trends in Food Microbiology: Food Fermentation, Safety, and Production
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 May 2025 | Viewed by 735
Special Issue Editors
Interests: foodborne pathogens; food safety; hygiene; food microbiology; food biotechnology; food quality; food and health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue will be dedicated to current trends and recent advances in food microbiology, a constantly evolving field shaped by advances in technology, public health concerns, and environmental changes. Specific sub-topics that will be included are the following: a) microbiome research focusing on the gut microbiome and food fermentation, especially how the food microbiome affects human gut health and the study of probiotics, prebiotics, and synbiotics for their role in improving digestion and immunity; b) pathogen detection and food safety, especially how rapid detection methods and new technologies, such as real-time PCR, biosensors, nanotechnology, and whole-genome sequencing (WGS), are improving the speed and accuracy of foodborne pathogen detection such as Listeria, Salmonella, E. coli, Campylobacter, and others; c) novel preservation techniques such as the use of plant-derived compounds, enzymes, and other metabolites as natural antimicrobials to extend shelf life and reduce spoilage and the application of non-thermal food processing methods with technologies like high-pressure processing (HPP), pulsed electric fields (PEFs), and others which are being researched as alternatives to traditional heat-based pasteurization, since these methods can kill pathogens while preserving the nutritional and sensory qualities of food; and d) microbiological challenges in food production such as biofilm research, sanitation improvements, food fraud detection, the rising concern about microorganism antimicrobial resistance (AMR), the impact of climate change in the prevalence of foodborne pathogens, food system sustainability, and synthetic biology. These trends in food microbiology reflect the increasing complexity of the global food supply chain and the growing demand for safer, healthier, and more sustainable food systems.
Dr. Batrinou Anthimia
Dr. Spyros Konteles
Guest Editors
Manuscript Submission Information
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Keywords
- food microbiology
- food fermentation
- microbiome
- pathogen detection
- food safety
- food preservation
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