Biotechnology in Food Processing: Generation and Utilization of Functional Sugars
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 March 2026 | Viewed by 888
Special Issue Editors
Interests: metabolic engineering; synthetic biology; systems biology; Escherichia coli; co-utilization of carbon sources; fermentation; N-acetyl-glucosamine
Special Issue Information
Dear Colleagues,
Functional sugars, a class of bioactive compounds, have emerged as crucial contributors to human health and well-being. In response to the escalating global aging population crisis, there has been a significant surge in research and development efforts focused on healthcare products that incorporate functional sugars. Recent scientific endeavors have primarily concentrated on two key aspects: the biotechnological production of functional sugars through innovative approaches such as de novo biosynthesis and advanced biocatalysis methods, and their expanding applications in the food and pharmaceutical industries.
In light of these developments, Foods is pleased to announce a Special Issue dedicated to exploring the biotechnological approaches in the generation and utilization of functional sugars. This comprehensive collection aims to provide an in-depth analysis of current advancements, challenges, and future directions in the bioproduction of functional sugars, while also examining their expanding roles in the food and pharmaceutical industries.
We invite contributions addressing, but not limited to, the following research areas:
- Innovative approaches in biosynthesis and biocatalysis for functional sugar production;
- Application of synthetic biology approaches for optimized biosynthesis of functional sugars in engineered microbial cell factories;
- Development of high-performance functional sugar-producing strains through high-throughput screening technologies;
- Utilization of functional sugars in food and pharmaceutical industries;
- Enzyme engineering strategies for enhanced bioproduction of functional sugars.
Dr. Qian Ma
Prof. Dr. Yanfeng Liu
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
- functional sugar
- generation
- utilization
- biosynthesis
- biocatalysis
- fermentation
- enzyme engineering
- metabolic engineering
- high-throughput screening
- application
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