Food Microbiome and Metabolome
A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Food Metabolomics".
Deadline for manuscript submissions: 31 March 2027 | Viewed by 70
Editors
2. Center of Innovation in Mass Spectrometry (IMasS), UNIRIO, Rio de Janeiro, Brazil
Interests: food science, and nutrition, with a particular focus on functional foods; bioactive compounds; nutritional status assessment of populations, and multi-omics approaches
2. School of Public Health, University of São Paulo (USP), São Paulo, Brazil
Interests: food science and nutrition, with a particular focus on dietary intake assessment of populations; nutritional epidemiology; food metabolomics and food expossome
Interests: flavor chemistry; food chemistry; bioactive compounds; metabolomics; LC-MS; high throughput screening; tea
Special Issues, Collections and Topics in MDPI journals
2. Nintx—Next Innovative Therapeutics, São Paulo, Brazil
Interests: gut microbiota; in vitro gut fermentation models (dynamic fermentation, batch fermentation); short-chain fatty acids (SCFAs); functional foods; dietary polyphenols; prebiotics; probiotics; nutrition; food science; human gut microbiome
Special Issue Information
Dear Colleagues,
The dynamic interplay between the Food Microbiome and Metabolome plays a critical role in determining the quality, safety, and functional value of the products we consume. Recent advances in next-generation sequencing (NGS) technologies and multi-omics approaches have revolutionized our understanding of how microbial communities shape our diets and impact human health.
In light of these scientific developments, this Special Issue seeks to explore the dynamic interactions between food-associated microorganisms and the metabolic pathways responsible for the production of bioactive compounds. Its scope encompasses the application of multi-omics tools (metagenomics, metabolomics, and transcriptomics) in the study of fermented and non-fermented foods, advancements in biopreservation and food safety, and the role of the dietary microbiome in modulating the host’s gut microbiota. The aim is to gather recent discoveries in the field to drive the development of functional foods, promote sustainability in the food industry, and guide personalized nutrition interventions.
Therefore, we invite researchers to submit original research articles and comprehensive reviews that highlight innovations and emerging trends connecting the microbiome and metabolome in food science and nutrition.
Dr. Talita Pimenta Do Nascimento
Dr. Cecilia Zanin Palchetti
Dr. Weidong Dai
Dr. Mateus Kawata Salgaço
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Metabolites is an international peer-reviewed open access monthly 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 2700 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
- foodomics
- fermented foods
- probiotics, postbiotics, and prebiotics
- biopreservation
- microbiome–gut–brain axis
- bioactive compounds
- next-generation sequencing (NGS)
- food safety and quality
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