Enzyme-Based Technology in Future Food Production: Focus on Molecular Research

Dear Colleagues,

The problems associated with the global food supply and quality, food safety, and nutrition require new point of view in the food sciences and technologies today, and alongside traditional technology, strategies able to convert renewable raw materials into food components, additives, and stabilizers to make “future food” healthier, more nutritious, and tastier will be developed. However, these foods still have problems with texture, nutrition, and flavor. Developing efficient strategies to modify and optimize the texture, taste, and nutritional properties of “future foods” is important in food processing. In this context, enzyme-based technology has become a powerful tool for rapid development within the food industry, since this technology reduces processing time, material cost, and energy input and is seen as non-toxic and eco-friendly.

In this Special issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

• Enzymes in food processing;
• Enzymatic-assisted extraction of food byproducts;
• Enzymes as tools to recover food wastes;
• Texturizing and flavoring enzymes;
• Enzymes as tools to improve the technological properties of food ingredients;
• Enzymes in real-time control of quality and safety parameters of food and processes (biosensors);
• Enzyme immobilization.

Prof. Dr. Prospero Di Pierro
Guest Editor

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