Beer and Malt: New Insights into Analytical and Technological Aspects
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 15 December 2025 | Viewed by 98
Special Issue Editors
Interests: brewing; beer; malt; malting; food contaminants; biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: fermentation; grains; volatiles; gas chromatography; beer
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The dynamic evolution of beer and malt research continues to accelerate, driven by analytical advancements, technological innovation, and shifting consumer demands for high-quality, sustainable, and health-conscious products. This interdisciplinary field now emphasizes not only the scientific understanding of raw materials, brewing processes, and flavor development, but also the growing recognition of bioactive compounds in beer, such as polyphenols, chalconoids, terpenoids, and xanthohumol. These compounds, derived from malt, hops, yeast, and alternative ingredients, significantly influence both the sensory profile (taste, aroma) and potential health-promoting properties of beer, including antioxidant activity and functional benefits. Modern analytical tools—chromatography, spectroscopy, and sensory analysis—enable precise characterization of ingredients, bioactive compounds, and final products, offering insights into their extraction, stability, and interaction during malting and brewing. Concurrently, trends like non-alcoholic beer, non-conventional yeast strains, and alternative raw materials highlight the industry’s pursuit of diversity, sustainability, and nutritional enhancement. This Special Issue invites original research and reviews addressing innovations in brewing science, from bioactive compound discovery and process optimization to the interplay between technology and sensory quality. Contributions may explore how novel techniques, ingredients, and bioactive insights collectively advance beer quality, functionality, and environmental sustainability.
You may choose our Joint Special Issue in Beverages.
Dr. Kristina Mastanjević
Dr. Alan Gasiński
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
- beer
- malt
- brewing
- fermentation
- bioactive compounds
- polyphenols
- chalconoids
- terpenoids
- xanthohumol
- non-alcoholic beer
- non-conventional yeast
- alternative raw materials
- antioxidants
- sensory analysis
- functional beverages
- beer quality
- hops
- yeast
- sustainability
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