Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 15 September 2025 | Viewed by 1901
Special Issue Editor
Special Issue Information
Dear Colleagues,
The development of biotechnology ranged from ancient biotechnology (BC period) to modern biotechnology (in the last 40 years). Similarly, applied microbiology with the goal of producing human beneficial products made great progress in the twentieth century. The areas of modern research and possible applications are very wide, such as: food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, innovative bioprocesses for utilization of by-products, biotechnological engineered products, medicines, antibiotics, vaccines, enzymes, microbial food safety, toxicology, novel antimicrobials, predictive microbiology, antimicrobial resistance, bioremediation, bioinformatics, genetic engineering etc. Because of the exceptional importance of food microbiology, not only from the aspect of the presence of pathogens as disease-causing agents, but also as microorganisms and metabolites in food that contribute to functional characteristics, this special issue will cover the current status and future challenges in these areas of applied microbiology and biotechnology.
We welcome both original research and review articles on topics including, but not limited to:
- Fermentation processes and products
- Food microbes
- Food safety
- Biotechnological engineered products
- Foodborne patogens
- Functional foods and beverages
- Application of modern methods of food analysis
Dr. Aleksandra Ranitović
Guest Editor
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- biotechnology
- food microorganisms
- fermentation
- food safety
- applied microbiology
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