Advances in Food Microbiology and Its Role in Food Processing

Dear Colleagues,

Food microbiology plays a vital role throughout the cycle of food production starting from the stage of animal or agricultural farming and to food processing, packaging, preservation, storage, food preparation, food consumption, digestion, and finally food waste management.

The role of food microbiology in the food industry focuses on analyzing various microorganisms that can be classified generally in three main categories: the pathogenic microorganisms that may cause serious public health problems, the spoilage microorganisms that render foods unacceptable for consumption, and the probiotic microorganisms that participate in fermentations and form the basis of beneficial functional foods.

This Special Issue will be dedicated to advances in food microbiology and its role in food processing and aims to investigate all the various roles of microorganisms in food production and processing, such as methods for identification, enumeration, and elimination of pathogenic and spoilage bacteria or fungi, assessment of the survival of microorganisms in various treatments, detection of bacterial or fungal toxins, bacterial spores, antimicrobial effects of various compounds, microbial kinetics, food and beverage fermentations, microencapsulation of probiotics, interaction of gut microbiota with food components, microbial biotechnological processes of foods, production of microbial protein, microbial exploitation of food waste, and others.

Dr. Batrinou Anthimia
Dr. Dimitra Houhoula
Guest Editors

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