Mushroom Biotechnology in Food Industry—Volume II

Dear Colleagues,

The worldwide production of cultivated, edible mushrooms and truffles has multiplied more than three times in the past 20 years, reaching more than 40 million tonnes. In recent years, mushroom biotechnology has rapidly developed. These mushroom biotechnologies include the aseptic technique, submerged cultivation, recycling of agri-food wastes, molecular biotechnologies, separation and extraction technology, environmental control technology, etc. However, mushroom biotechnology in the food industry has not received significant attention, and this has become one of the factors limiting the rapid development of mushroom biotechnology and food biotechnology.

This Special Issue of Foods, entitled “Mushroom Biotechnology in Food Industry—Volume II”, aims to focus on the latest research progress in mushroom biotechnology in the food industry, as well as advanced techniques that help to enhance mushroom- or food-related research. The scope of this Special Issue covers a wide range of research on mushroom biotechnology from breeding and cultivation to product processing. Authors are welcome to submit both articles and review papers.

Dr. Dianming Hu
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.

• cultivation
• fermentation
• fruiting body
• fungus
• molecular biotechnology
• mushroom
• mycelium