Recent Advances in Fermentation in Food Chemistry
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 December 2026 | Viewed by 443
Special Issue Editor
Special Issue Information
Dear Colleagues,
In this Special Issue, titled “Recent Advances in Fermentation in Food Chemistry”, we will highlight recent scientific progress and emerging trends in fermentation research from a food chemistry perspective. Fermentation remains a cornerstone of food processing, linking traditional practices with modern analytical, biochemical, and technological approaches. Recent advances in chemical analysis, microbial characterization, and process optimization have significantly improved our understanding of fermentation mechanisms and their influence on food quality, safety, nutritional value, and functional properties. This Special Issue provides a platform for presenting both fundamental and applied research addressing these developments. We welcome original research articles and reviews covering chemical and biochemical transformations during fermentation, the role of microorganisms and their metabolites, advanced analytical techniques for monitoring and controlling fermentation processes, and innovative fermentation technologies in food production. Contributions addressing the impact of fermentation on sensory attributes, nutritional composition, product stability, and safety are particularly encouraged. By bringing together interdisciplinary perspectives, this Special Issue will foster knowledge exchange and identify future directions for fermentation research as a key area within contemporary food chemistry.
Dr. Marek Zdaniewicz
Guest Editor
Manuscript Submission Information
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Keywords
- fermentation
- functional foods
- fermented beverages
- lactic acid fermentation
- ethanol fermentation
- bioactive compounds
- food microbiology
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