Application of Food Biotechnology in Fermentation Engineering
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 20 March 2026 | Viewed by 13
Special Issue Editors
Interests: metabolic engineering; functional food; bacterial cellulose
Interests: food toxicants; metabolomics; gut microbiota; analytical chemistry; food safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation engineering plays a vital role in advancing food biotechnology, bridging traditional wisdom with modern technological innovation. In recent years, the field has expanded rapidly driven by developments in microbial engineering, metabolic pathway refinement, and bioprocess optimization. These advances are not only enhancing fermentation efficiency but are also enabling the production of high-value functional foods, nutraceuticals, and bioactive compounds with targeted health benefits.
This Special Issue seeks to highlight both fundamental studies and practical innovations that illustrate how fermentation engineering contributes to the development of next-generation food systems. Topics of interest include, but are not limited to, precision fermentation, optimization strategies for large-scale production, and the use of fermented ingredients in functional packaging. We particularly welcome studies exploring the valorization of agricultural by-products through microbial biotransformation, and those incorporating omics-driven approaches or synthetic biology tools to understand and manipulate microbial consortia.
By gathering interdisciplinary contributions from researchers and practitioners, we aim to showcase how fermentation can serve not only as a production method but also as a platform for sustainable innovation in food science.
Dr. Shinping Lin
Dr. Wei-Lun Hung
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
- food biotechnology
- fermentation engineering
- functional foods
- optimization of fermentation process
- metabolic engineering in food
- synthetic biology in food
- food packaging application
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