Advances in Beverages, Food, Yeast and Brewing Research 2.0

Dear Colleagues,

The fermentation of food and beverages is as old as humanity and the products are consumed in huge quantities around the world. It is an old technique of preserving foods and the fermented food or beverage brings new sensory properties. The health benefits of fermented foods have been exploited commercially and the benefits are well accepted.  The development of new analytical techniques in the last two decades have opened new ways of capturing the fermentation process. Despite the availability of modern equipment and methods of analysis, there is a gap in the understanding of several fermentation processes. This special issue will cover a broad range of topics that cover investigations carried out on any fermented food or beverage. Research articles, reviews and short communications for work carried out in chemistry, microbiology, food engineering, new products, nutrition, and sensory properties around the world are welcome. Any focus on the fermenter in chief, yeasts, is desirable and the work could be carried out on Saccharomyces or non-Saccharomyces yeast fermentation. Of course, research of wine production and brewing that is driven by different fermentation systems is acceptable. Submissions that bring new insights into the fermentation of often neglected fermented traditional food and drinks around the world will also be considered.

The success of the first special issue can be found at: https://www.mdpi.com/journal/fermentation/special_issues/yeast_foods.

Dr. Ogueri Nwaiwu
Dr. Helen Onyeaka
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.