Advances in Food Mycology

Dear Colleagues,

Is the presence of fungi in food a boon or a bane? This is a question that has been asked for thousands of years, but the answer to it still needs further study and research by scientists.

Despite this, many studies have revealed that the presence of fungi in food can be:

• A boon through its ability to ripen and ferment foodstuffs and give them distinctive tastes and flavors and many other positive roles;
• A bane by spoiling many foods and producing dangerous toxins that directly threaten human health.

However, a comprehensive understanding of the vast body of knowledge about food mycology requires a comprehensive volume that covers both the beneficial and harmful roles of fungi in our food supply. In this Special Issue, the latest advances, whether original research articles or reviews, will be addressed in the development and application of new strategies for detecting fungal invasion, mycotoxins, and fungal volatiles responsible for the characteristic baits of many food products (e.g., wine, cheese, sausages). This Special Issue also sheds light on the different roles related to food that fungi may play, whether they are industrial, safety, or nutritional.

Hence, this Special Issue will be a rare reference for food mycology and their roles that are still underestimated in everyday food.

Prof. Dr. Aly El Sheikha
Guest Editor

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