Food Fermentation for Better Nutrition, Health and Sustainability

Dear Colleagues,

Fermented foods have been part of the human diet for centuries and are a natural strategy for both food diversification and preservation. Through fermentation, it is possible to obtain different types of food products with highly valued organoleptic characteristics, such as better aroma, taste, or texture, while simultaneously improving sanitary quality and extending shelf life. In addition, recent research studies have focused on food fermentations as a natural strategy to enhance the nutritional and functional value of the resulting products, thus contributing to human health. For instance, microorganisms participating in fermentation processes can synthesize nutrients or bioactive compounds as well as increase their bioaccessibility and bioavailability, or they can increase the digestibility of foodstuffs.

On the other hand, fermentations are a very sustainable alternative for food production, as they consume little energy and generate little waste. At the same time, fermentative processes can be applied to reduce waste by-products generated from other food industry processes which, when fermented, can be useful for human nutrition or in other fields.

The main objective of this Special Issue is to publish recent research and reviews in the field of food fermentation for healthy nutrition that benefits consumers, improves their health, and contributes to sustainable development.

All proposals in this field will be reviewed and evaluated for publication in this Special Issue.

Dr. Amparo Gamero Lluna
Prof. Dr. Mónica Gandía
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 250 words) can be sent to the Editorial Office for assessment.

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.