Emerging Enzyme Engineering Techniques in Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 20 May 2026 | Viewed by 21
Special Issue Editors
Interests: biocatalysis; agro-industrial residue valorization; enzyme biotechnology; food biochemistry; sustainable food processing; enzymatic hydrolysis; bioactive compounds; functional foods and bioprocess development for circular bioeconomy applications
Interests: bioactive compounds; biochemistry of proteins; purification and characterization of bioactive proteins; enzymology; antimicrobial lectins; structure–function relationships; biotechnological applications of proteins in food and health systems
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As the Guest Editor of the Special Issue "Emerging Enzyme Engineering Techniques in Foods" in Foods (ISSN 2304-8158, IF 4.350), I would like to invite you to contribute an original article or review paper focusing on innovative strategies for enzyme design and application in food systems.
The development of engineered enzymes is opening new pathways to improve food processing efficiency, enhance product quality, and address sustainability challenges. Advances in molecular biology, protein engineering, and immobilization techniques now enable enzymatic properties to be tailored to meet the specific functional, nutritional, and sensory demands of the food industry.
This Special Issue will highlight recent progress in enzyme discovery, modification, and integration into food processes. Studies addressing innovative engineering methods, structure–function relationships, and practical applications of enzymes for emerging food technologies are particularly welcome.
Dr. Hugo Juarez Vieira Pereira
Dr. Francis Soares Gomes
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
- enzyme engineering
- protein design
- biocatalysis in food systems
- enzyme immobilization
- molecular modification
- sustainable food processing
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