Omics Technologies in Fermented Food Research: Unraveling Flavor, Nutrition, and Functionality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 5 November 2026 | Viewed by 698
Special Issue Editor
Interests: grain drinks; fermentation; nutritional evaluation; nutrition intervention; food hazard analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods are cherished globally for their distinctive flavors and health benefits. Advances in omics technologies—genomics, proteomics, metabolomics, and beyond—have revolutionized the field, offering unprecedented insights into the formation mechanisms and regulation of flavor, nutrition, and functional ingredients.
This Special Issue invites original research and review articles on the application of omics in fermented food systems. Topics of interest include, but are not limited to, the following: microbial community dynamics and metabolic networks, flavor compound formation and targeted regulation, nutritional enhancement and bioavailability, functional factor discovery and biosynthesis, and multi-omics integration for quality control and process optimization. All manuscripts will be peer-reviewed. We look forward to receiving your contributions.
Dr. Yuliang Cheng
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 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. 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
- fermented food
- omics technology
- flavor
- nutrition
- functional ingredients
- microbial activity
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