Biotechnological Approaches to the Valorization of Agro-Industrial By-Products
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".
Deadline for manuscript submissions: 28 January 2026 | Viewed by 10
Special Issue Editors
2. Escola Superior de Turismo e Tecnologia do Mar, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal
Interests: nutraceuticals; functional foods; foods formulation; antioxidant activity; health benefits
Special Issues, Collections and Topics in MDPI journals
Interests: water footprint; efficient water use in industry; sustainability
Special Issues, Collections and Topics in MDPI journals
Interests: agri-food technology; healthy and safety food; modeling and shelf-life estimation; sensorial evaluation; sustainable food systems
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Agro-industrial by-products, often regarded as waste, represent a vast and underutilized resource with significant economic and environmental potential. In recent years, biotechnological approaches have emerged as powerful tools for the transformation of these residues into high-value products. Through microbial fermentation, enzymatic treatments, and genetic engineering, it is now possible to extract bioactive compounds and produce biofuels, bioplastics, animal feed, and other bioproducts from materials such as fruit peels, cereal husks, and dairy waste.
These strategies not only contribute to waste reduction and environmental sustainability, but also support the development of a circular bioeconomy. By optimizing the use of raw materials and reducing our dependency on fossil-based resources, biotechnology plays a crucial role in creating sustainable and innovative solutions for the food, pharmaceutical, and energy industries. The valorization of agro-industrial by-products thus represents a promising means of achieving more resilient and eco-conscious industrial systems.
Dr. Joaquina Pinheiro
Dr. Igor Dias
Dr. Elsa M. Gonçalves
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- fruit and vegetable by-products
- residues
- aquafeed
- bioactive
- antimicrobial
- functional
- food
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