Transforming the Food System: Technological Innovations in Biomass Utilization for Functional Food Production and Circular Economy

Dear Colleagues,

The global food system faces two critical challenges:

1. Rising Demand and Resource Scarcity: Population growth and aging are increasing the need for functional foods while straining traditional food resources.
2. Environmental Pressures: Climate change, driven by greenhouse gas emissions, reduces arable land and crop yields, threatening food security.

To address these challenges, technological innovations offer significant opportunities:

1. Expansion of Food Raw Materials Via Biomass Utilization

• Non-Grain Biomass Conversion: Agricultural and forestry waste (e.g., straw) can be transformed into food ingredients using microbial processes.
• Synthetic Biology "Cell Factories": Engineered microorganisms (including microalgae) produce proteins, oils, and functional compounds (e.g., human milk oligosaccharides).
• Precision Fermentation: Controlled fermentation processes enable scalable, high-yield synthesis of target products.

2. Technology-Driven Industrial Upgrading

• AI-Enhanced R&D and Production: Artificial intelligence aids metabolic prediction, metabolic engineering, and gene editing, and optimizes flavor design.
• Synthetic Biology for Precision Regulation: Artificial intelligence aids fermentation control and improves yield, functionality, and manufacturing efficiency.

3. Circular Economy through By-Product Valorization

• High-Value Extraction: Fruit/vegetable waste and aquatic by-products are converted into functional ingredients (e.g., asparagus powder, fish oil).
• Full-Value Utilization: Low-carbon technical systems ensure complete, cyclic use of biomass across production, processing, and distribution.

This Special Issue invites academic articles from global peers on scientific research and technological innovations in the fields of novel foods and functional foods, particularly those involving biomass conversion, bio-manufacturing, and AI-driven technologies. It aims to provide a platform for advancing the food industry's adaptation to the demands of the circular economy and addressing challenges posed by population aging.

Prof. Dr. Yuhuan Liu
Guest Editor

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