Dear colleagues,

On behalf of the Evaluation Committee, we wish to acknowledge our reviewers who so generously give their time to review the papers submitted to Fermentation by presenting an award to the reviewers who have demonstrated their dedication, professionalism, and timeliness in reviewing manuscripts for Fermentation.

What are the prerequisites to be eligible for this award?
All reviewers for Fermentation in 2022 will be automatically included.

Select Criteria:
– Number of review reports (only first review reports are considered);
– Review quality based on the rating given in SuSy;
– Review speed.

What will the winners receive?
There will be two winners this year, and each will receive the following:
– CHF 500;
– A certificate.

When will the winners be announced?
The winners will be announced on 31 March 2023 on the journal website.

How can I make myself eligible?
If you have not yet reviewed papers for Fermentation but would like to do so, you can register as a reviewer at the following link: https://susy.mdpi.com/volunteer/profile/edit.

Dear colleagues,

We are pleased to announce the “Fermentation 2021 Best Paper Awards” for research and review articles published in Fermentation from 1 January 2021 to 31 December 2021. These awards will be given to one review and one research article. The papers will be selected after thorough evaluation by the journal award committee, which is led by the EiC Dr. Badal C. Saha, and the winners will be announced in March 2023.

Eligibility for the awards:

• Papers published in Fermentation from 1 January 2021 to 31 December 2021;
• Open to all career levels;
• Both regular and Special Issue submissions will be considered.

Selection Criteria:

The papers will be selected by the journal award committee based on the following criteria (data source: Web of Science (Clarivate Analytics)):

• Scientific merit and broad impact;
• Relevance to the journal’s field;
• Originality of the research objectives and/or the ideas presented;
• Creativity of the study design or uniqueness of the approaches and concepts;
• Clarity of presentation;
• Citation and download rates in 2022. 

Prizes:

• One review award: CHF 500 and a chance to publish a free paper in Fermentation in 2023;
• One research article award: CHF 500 and a chance to publish a free paper in Fermentation in 2023.
• Each winner will also receive a certificate.

The winners will be announced on the journal website in March 2023.

Kind regards,
Fermentation Editorial Office

Dear Colleagues,

We are pleased to announce the two winners of the Fermentation 2021 Travel Awards for Junior Investigators, who will be awarded 600 CHF each towards their travel expenses to attend an international conference in 2021.

The 2021 Fermentation Travel Awards have been granted to:

Dr. Michela Verni, a Postdoctoral Research Fellow in University of Bari, Bari, Italy. Her research focuses on food microbiology and achieves important results in the field of fermentation by selected lactic acid bacteria of cereals and different alternative vegetable matrices, by-products and surplus of the agri-food industry. In addition, her research concerned sourdough microbiology, characterization, and selection of microbial starters for nutritional, functional, and technological improvement of fermented foods.

Mr. Philipp Demling, a PhD student in RWTH Aachen University, Aachen, Germany. His research focuses on the development of a fermentation strategy for the biochemical production of biosurfactants, especially rhamnolipids. Another focus of his study is the investigation of the ability of the obligate aerobic P. putida KT2440 to cope with fluctuating dissolved oxygen tensions.

We would like to express our gratitude to all the participants of the Fermentation 2021 Travel Awards and the Award Committee Members for their evaluation of all the excellent nominations.

Fermentation Editorial Office

We are pleased to announce the two winners of the 2019 Fermentation Travel Awards for Junior Investigators, who will be supported with 500 CHF each towards their travel expenses to attend an international conference of their choice in 2019.

The 2019 Fermentation Travel Awards have been granted to:

Dr. Heinrich Kroukamp, a Postdoctoral Research Fellow in Macquarie University, North Ryde, Australia. His research focuses on the tailoring of yeast protein secretion to allow for increased production of industrially valuable proteins and expanding the substrate range of yeast for biofuel production. 

Ms. Joana Resende Ortigueira, a PhD student in Faculty of Sciences of the University of Lisbon (FCUL) and the National Laboratory for Energy and Geology (LNEG), Lisbon, Portugal. Her research focuses on the evaluation of food waste and its valorization through dark fermentation systems, production of bio-hydrogen and volatile fatty acids (VFAs) from food waste, and scale-up and development of continuous production systems. 

We would like to thank all the Scientific Committee members for their evaluations of the candidates, as well as all those who participated in the travel award competition.

We are pleased to announce the two winners of the 2017 Fermentation Travel Awards for Junior Investigators, who will receive 600 CHF each towards their travel expenses to attend an international conference in 2017.

The Awards have been granted to:

Dr. Matthew L. Bochman, an Assistant Professor at the Indiana University, IN, USA. His research focuses on the functions of RecQ and Pif1 family helicases to maintain genome integrity. He also works on yeasts and fermentation in connection with the craft beer industry.

Dr. Francesca Berini, a Post-Doctoral Researcher at the University of Insubria, Italy. Her research focuses on the production of recombinant proteins by fermentation, using Escherichia coli and streptomycetes and characterization of hydrolytic enzymes from a genomic and metagenomic origin with potential application for industrial and environmental purposes, as well as improvement of antibiotic production in rare actinomycetes.

We would like to congratulate them on their excellent work and would further like to thank all applicants for their interesting and high quality contributions. We also wish to thank the Scientific Committee members for their evaluation of the candidates.