Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods

Dear Colleagues,

Increasing consumer demand for nutritious and healthier products has driven researchers and manufacturers to favor innovative and sustainable food production and preservation methods.

Among these methods, fermentation is a centuries-old food preservation and enhancement technique that has gained renewed interest owing to its capacity to improve the taste, texture, and functional and nutritional value of many food items.

This Special Issue, titled "Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods", delves into the pivotal role played by the fermentation process in improving the healthy and sensory attributes of various food products by enhancing the overall nutritional profile, as well as the bioavailability of essential nutrients and bioactive compounds, and reducing the presence of anti-nutrients in a wide array of food items.

The Special Issue also explores the contributions of fermentation to food shelf life and safety, as it often leads to the production of natural preservatives and antimicrobial agents, reducing the need for chemical preservatives. This Special Issue also highlights the importance of fermentation in terms of creating unique flavors and textures, elevating the gastronomic experience for consumers, and promoting both culinary delight and improved health outcomes.

This Special Issue invites original research articles, reviews, and insights to explore the diverse applications of fermentation in the food industry, and it represents a valuable resource for researchers, food scientists, and industry professionals seeking to harness the potential use of fermentation as a sustainable and health-focused approach to food production, bridging the gap between tradition and innovation in pursuit of healthier and more flavorsome foods.

Dr. Morena Gabriele
Dr. Laura Pucci
Guest Editors

Manuscript Submission Information

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