Emerging Trends in Food Enzyme Catalysis and Food Synthetic Biology
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 March 2026 | Viewed by 220
Special Issue Editors
Interests: food enzyme; food hydrocolloid; enzyme secretion; food protein modification; fermented food; food microbiology
Special Issues, Collections and Topics in MDPI journals
Interests: gut microbiota and microbial ecology; medicinal food and microbiome regulation; food microbiology
Special Issue Information
Dear Colleagues,
Enzyme catalysis and synthetic biology have garnered increasing attention in food production and processing, driven by the demand for sustainable and efficient solutions. Conventional food processing methods often rely on chemical or physical approaches that may compromise nutritional quality, generate undesirable byproducts, or face consumer skepticism. In contrast, enzyme catalysis offers high specificity and mild reaction conditions, while synthetic biology enables the design of novel biosynthetic pathways for tailored food ingredients. Together, these technologies present a powerful approach to enhancing food quality, safety, and functionality while aligning with clean-label trends.
Despite their promise, challenges such as enzyme stability, scalability, regulatory acceptance, and public perception of bioengineered foods must be addressed for widespread adoption. Recent advances in protein engineering, CRISPR-based genome editing, and computational biology are accelerating innovation in this field. Emerging applications include precision fermentation for alternative proteins, enzymatic modification of food textures, and microbial cell factories for bioactive compound production. This Special Issue explores cutting-edge developments in food enzyme catalysis and synthetic biology, highlighting their potential to revolutionize food systems while addressing current limitations for future industrial implementation.
Dr. Dongdong Mu
Dr. Xin Zhao
Prof. Dr. Yanglei Yi
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
- enzyme
- synthetic biology
- food processing
- food production
- fermentation
- enzymatic catalysis
- modification
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