Quality Characteristics of Traditional and Innovative Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 30 December 2025 | Viewed by 762
Special Issue Editors
Interests: food microbiology; fermented foods; lactic acid bacteria; food safety; dairy science and technology; microbial ecology of foods; functional foods; traditional foods
Interests: beer; fermented foods; lactic acid bacteria; mead; moulds; non-Saccharomyces; Saccharomyces cerevisiae; traditional food and beverages; wine yeasts biotechnology
Interests: food microbiology; traditional cheese; antibiotic resistance; virulence; meat production
Interests: lactic acid bacteria; innovative dairy products; food packaging; antimicrobial activity; sourdourghs; bread productions
Special Issue Information
Dear Colleagues,
This Special Issue will explore the intersection between tradition and innovation in food science, focusing on the microbiological, technological, and functional aspects of traditional and innovative foods. Topics for submission include, but are not limited to, the microbial ecology of foods and the role of lactic acid bacteria, non-Saccharomyces yeasts, moulds, and Saccharomyces cerevisiae in shaping the sensory profile and safety of fermented products. The convergence of artisanal knowledge and modern biotechnology will be examined across a range of products, including fermented vegetables, dairy, wine, beer, mead, and table olives. We welcome contributions in the fields of food microbiology, food safety, and dairy science, especially studies on microbial dynamics, fermentation processes, and functional food development. Research on traditional foods and beverages is also encouraged, with emphasis on their cultural relevance and potential for innovation. This Special Issue aims to bridge traditional practices and scientific progress, highlighting how microbial communities and fermentation technologies can enhance food quality, safety, and nutritional value.
Dr. Raimondo Gaglio
Dr. Antonio Alfonzo
Guest Editors
Dr. Gabriele Busetta
Dr. Giuliana Garofalo
Guest Editor Assistants
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 foods
- microbial ecology
- lactic acid bacteria
- food safety and quality
- functional foods
- traditional foods
- food biotechnology
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