Functional Effects of Nutrients and Probiotics in Dairy
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 9
Special Issue Editor
Special Issue Information
Dear Colleagues,
The global food sector is undergoing rapid transformation driven by the rising demand for health-promoting foods, preventive nutrition, and sustainable production systems. Dairy foods enriched with functional nutrients and probiotics have emerged as a promising category with the potential to positively influence human health, modulate immunity, and address non-communicable diseases. This Special Issue invites original research and comprehensive reviews that explore the functional roles of nutrients, bioactive components, and probiotic microorganisms in dairy matrices and their implications for nutrition, health, and consumer well-being.
The theme aligns closely with the United Nations Sustainable Development Goals (SDGs), especially SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-Being), and SDG 12 (Responsible Consumption and Production), by encouraging innovations that enhance nutritional security, support healthier populations, and enable sustainable utilization of resources. We particularly welcome research that investigates the synergistic influence of nutrients and probiotics on gut microbiota, metabolic health, immune function, cognitive development, and overall wellness.
In addition to functionality and health benefits, the techno-functional aspects of dairy foods remain a crucial consideration. Studies focusing on texture, rheological parameters, microstructure, sensory attributes, and consumer perception are highly valued, as these determinants influence market success, clinical efficacy, and consumer acceptance. Research employing advanced characterization techniques, in vitro and in vivo validation models, and consumer-based sensory evaluation is encouraged.
Through this Special Issue, we aim to highlight science-driven innovations that can accelerate the development of next-generation functional dairy foods, bridging nutrition, health, and sustainability to improve quality of life across populations. Researchers from academia, industry, and clinical settings are warmly invited to contribute.
Dr. Ashish Kumar Singh
Guest Editor
Manuscript Submission Information
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Keywords
- probiotic
- immunomodulation
- anti-microbial
- prebiotic
- synbiotic
- postbiotics
- fortification
- micronutrient
- protein
- validation (in-vivo, in-vitro)
- functional properties
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