Research Advances in Fermented Foods and Beverages: Technology, Sensory Properties, Microbiological Characteristics, and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 73
Special Issue Editors
Interests: food chemistry; food technology; food biotechnology; fermented foods; beverages; wine; beer; dairy products; probiotics; waste valorisation; sustainability; biorefineries
Interests: probiotics; fermentation; functional foods; physicochemical; antioxidant; microbiology; sensory; food technology, food biotechnology; meat preservation; essential oils; bioactive compounds; juices
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation, originally used for food preservation, is now essential for improving food quality, nutrition, and sustainability. It plays a key role in producing a wide range of high-quality foods, from traditional and novel beverages to dairy, cereal, meat, and fruit-based products. Fermented foods, especially those containing probiotics, offer enhanced nutritional value and functional properties. They provide several health benefits, including support for gut health, metabolism, and nutrient absorption, while also helping reduce the risk of chronic non-communicable diseases and immune disorders.
Recent technological and scientific advances have significantly improved the efficiency, safety, and quality of fermented foods. Key strategies include bioprocess engineering (process and equipment optimization, biosensors, real-time monitoring, high-density fermentation), precision biotechnology (GMOs for converting raw materials and waste into valuable products), the development of tailored starter cultures, use of sustainable raw materials, etc.
Innovative tools such as high-throughput sequencing, predictive microbiology, smart packaging, artificial intelligence, and blockchain have further revolutionized fermentation. These advances enhance product quality, diversity, shelf life, scalability, traceability, and spoilage control, thus contributing to global food security.
As the fermented food market expands, ensuring product safety remains critical. This Special Issue highlights recent innovations addressing safety, quality, and consumer-driven demands for health and sustainability.
Prof. Dr. Argyro Bekatorou
Dr. Ioanna Mantzourani
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
- food quality
- health benefits
- safety
- process control
- bioprocess engineering
- precision biotechnology
- predictive microbiology
- smart packaging
- computational technology
- sustainability
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