Fermentation in Food Applications: Role in Sustainable Future Food Sources

Dear Colleagues,

Traditional microbial fermentation has been used in food production for millennia. There is still much potential for new applications in our current food systems—from fermentation-derived ingredients to novel protein sources and foods using unconventional feedstock. From a health perspective, fermented foods have desirable characteristics for human health owing to probiotics or diverse bioactive compounds. In addition, with biomass fermentation as an efficient alternative protein source, we can potentially lower the costs of protein production and help millions of people out of malnutrition. There are also positive environmental effects owing to the reduced demand for livestock. Channeling the ability of microorganisms to synthesize specific molecules through precision fermentation also allows the inexpensive and large-scale production of virtually any ingredient for the needs of the food industry.

Prof. Dr. William WN Chen
Guest Editor

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• traditional fermentation
• sustainable food and protein sources
• metabolic engineering
• precision fermentation