Fermentation and Its Role in Food Quality: Microbial, Physicochemical, Sensory and Safety Issues
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 10 January 2026 | Viewed by 1425
Special Issue Editor
2. Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, 7004-516 Évora, Portugal
Interests: food science and technology; food microbiology; food safety; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The fermentation of various raw materials, both of animal and plant origin, has been performed since ancient times in order to obtain safe foods with different sensory characteristics and with the longest possible shelf life. The food products that result from processes involving fermentation are numerous and varied, and many studies have been conducted on this topic, focusing both on foods derived from spontaneous fermentation and those obtained through the use of starter cultures. We therefore invite you to contribute to this Special Issue by submitting research or review articles on fermented foods. These papers should focus on the quality and/or safety of fermented foods, with regard to their physical, chemical, microbiological or sensory characteristics. Whenever possible, links between the consumption of these foods and human health should be established.
This Special Issue will enable you to publish a paper in a prestigious journal with an IF = 4.7, and could enhance the visibility of your article and the number of citations it receives. As this is a broad and highly interesting topic on which much research has been performed, we invite you to contribute to the success of this Special Issue.
Dr. Miguel Elias
Guest Editor
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
- fermented foods
- human health
- food safety
- food quality
- physical properties
- chemical properties
- starter cultures
- sensory evaluation
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