Biotechnological Approaches for Healthier, Tastier and More Sustainable Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 15
Special Issue Editors
Interests: Biotechnology, Bioprocess engineering, Bioprocess design, Microbial biomass, Biorefineries
Interests: Biotechnology, Bioprocess engineering, Microbial biomass, Bioprocess modelling, Agri-food waste valorisation
Special Issue Information
Dear Colleagues,
In the modern world, where the population is growing rapidly and resources are becoming increasingly limited, the need for innovative biotechnological approaches in food production becomes essential, mainly for survival but also for improving the quality of life. Biotechnological approaches, which apply microorganisms, cell cultures, and enzymatic processes in controlled environments, enable higher productivity and more efficient production with significantly less resource consumption. Fermentation bioprocesses are of particular importance, ranging from traditional to biotechnologically improved biomass fermentation and precision fermentation, which open up new opportunities for producing microbial biomass of high nutritional quality from renewable raw materials. In this way, biotechnology not only changes the way we create food but also lays the foundations for sustainable food systems of the future based on a circular bioeconomy and innovative bioprocesses.
This Special Issue encourages the submission of original research articles and comprehensive review articles on topics including, but not limited to, biomass cultivation, traditional and precision fermentation, development of new microbial systems for nutrient synthesis, used to improve nutritional value, flavour, colour, and texture of food products, cellular agriculture, the modulation of sensory properties of food through bioprocessing, synthetic and computational biology, bioprocess optimization from both economic and environmental perspectives, bioprocess modelling, simulation and design, and the translation of innovations into industrial production.
By highlighting the most recent scientific and technological achievements, this Special Issue seeks to strengthen collaboration among researchers, industry stakeholders, and policymakers, stimulate innovation, and address major challenges in food production through the application of biotechnological approaches, paving the way toward more sustainable, nutritious, and efficient food systems.
We look forward to your valuable contributions to this Special Issue.
Prof. Dr. Sinisa Dodic
Dr. Bojana Bajić
Dr. Damjan G. Vucurovic
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 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
- bioprocess engineering
- bioprocess optimization
- food biotechnology
- microbial biomass
- microbial foods
- microbial food components
- alternative proteins
- microbial fermentation
- precision fermentation
- cellular agriculture
- biocatalysts
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