Quality Characteristics of Traditional and Innovative Foods

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 250 words) can be sent to the Editorial Office for assessment.

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.