Shaping the Future of Fermented Dairy: A Holistic View on Microbiota, Technology and Nutritional Impact
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 15 September 2026
Special Issue Editor
Special Issue Information
Dear Colleagues,
Fermented dairy products have been a component of human nutrition for millennia, yet they remain at the forefront of scientific innovation. Rapid advances in microbiome research, processing technologies, and nutritional sciences are reshaping our understanding of how fermented dairy foods contribute to health, sustainability, and food system resilience. This Special Issue, “Shaping the Future of Fermented Dairy: A Holistic View on Microbiota, Technology and Nutritional Impact,” aims to capture this dynamic interdisciplinary landscape.
The microbial consortia driving dairy fermentation are increasingly recognized not only for their technological functions but also for their complex interactions with the host and the food matrix. At the same time, novel analytical tools, precision fermentation approaches, and process innovations are enabling the creation of more controlled, efficient, and tailored production systems. These developments open new opportunities to enhance nutritional value, functional properties, and consumer trust while addressing challenges related to quality, safety, sustainability, and the demand for clean labels.
By bringing together contributions spanning microbiology, food technology, nutrition, and systems-level perspectives, this Special Issue seeks to provide an integrated view of research on fermented dairy products. We hope it will serve as a platform for critical discussion, knowledge exchange, and future-oriented strategies that support both scientific progress and the evolving role of fermented dairy foods in healthy and sustainable diets.
Dr. Gulhan Unlu
Guest Editor
Manuscript Submission Information
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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 dairy products
- dairy fermentation
- dairy microbiota
- starter cultures
- probiotics
- fermentation technology
- dairy processing
- functional foods
- bioactive compounds
- nutritional quality
- digestibility
- dairy food quality
- dairy food safety
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