Algae-Based Ingredients and Food Products: Biotechnological Production and Application

Dear Colleagues,

The first volume of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/ZF428XP4O3) was a great success and gained the attention and interest of many scholars. I extend my thanks to all contributors for their work and support. As this topic continues to play a pivotal role in research, we are looking forward to launching the second volume of this Special Issue.

Food is one of the basic needs of life. Spiraling problems associated with food demand and climate change have triggered a dilemma between food and sustainability, requiring crucial advances and innovative skills for the development of next-generation food ingredients. Thus, macro- and microalgal biomass—a proposed gold mine—has opened a new door for the sustainable food industry. Their cells are sustainable expression chassis for multiple metabolites of nutritional interest. However, for macro- and microalgae-based ingredients to move from a flash-in-the-pan innovation to an industrial consolidation, science, engineering, and technology should build robust bridges over the old chasms that compose the death valley of algal biotechnology.

This second volume invites high-quality contributions, including original research papers, reviews, short communications, and perspectives, addressing cutting-edge advancements and critical insights into algae-based applications in the food industry. Submissions may focus on, but are not limited to, the following key topics:

• Selection and optimization of macro- and microalgae strains for food applications;
• Bioavailability and bioaccessibility of macro-and microalgal compounds;
• Innovations in bioprocesses and bioengineering;
• Sustainability metrics and environmental impact assessments;
• Policy frameworks and regulatory pathways for food-grade macro- and microalgal ingredients.

We look forward to receiving your contributions and to advancing the dialogue on sustainable innovation in food systems through this exciting and timely Special Issue.

Dr. Mariany Costa Deprá
Prof. Dr. Eduardo Jacob-Lopes
Dr. Leila Queiroz Zepka
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.

• microalgae strains
• primary and secondary metabolites
• bioactive compounds
• bioavailability and bioaccessibility
• upstream and downstream processing
• integration and intensification processes
• sustainability metrics and indicators
• sensorial and social acceptance
• policy and regulatory issues