Fermentation in the Food Industry: A New Perspective
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 722
Special Issue Editor
Interests: mixed matrix membranes and nanocomposites; food technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation in food manufacturing is likely to be one of the oldest practices worldwide. Today, as chemistry and biotechnology evolve, increased knowledge and technological advances are aimed at improving the quality and nutritional aspects of several food products, including fermented dairy, vegetables, and food waste-based beverages, alcoholic beverages (including wine and beer), fruits, and meats, among many others.
The use of fermentation in the food industry has recently increased, as the uncontrolled increase in the world population demands the production of more food items. Therefore, food scientists are currently exploring new ways of boosting fermentation processes and related research areas considering new perspectives and ideas.
This Special Issue focuses on the current trends in diverse bioprocesses, food fermentation processes, and cutting-edge research on the fermentation of foods and bioproducts. We kindly invite authors to submit their contributions related (but not limited) to the following subtopics:
- Fermented food and non-communicable diseases;
- Food allergies;
- Potential probiotic starters;
- Fermented dairy products;
- Fermented meat products;
- Fermentation role in proteins, fruits, cereals, by-products, etc.;
- Bioprocesses;
- Fermented food waste-based beverages.
Dr. Roberto Castro-Muñoz
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.
Keywords
- fermented food and non-communicable diseases
- food allergies
- potential probiotic starters
- fermented products
- bioprocesses
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