Application of Biotechnology in Food Processing and Preservation
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 20 July 2026 | Viewed by 53
Special Issue Editors
2. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (ICYTESAS), INTA-CONICET, B1686 Hurlingham, Buenos Aires, Argentina
Interests: food preservation and safety; sustainable and innovative processing; valorization of food by-products
Interests: downstream processing; biology; food chemistry
Interests: peptidases; food protein; protein hydrolysates; antioxidant compounds
Special Issue Information
Dear Colleagues,
Food biotechnology has long been an integral part of food production, contributing significantly to improvements in food quality, safety, and efficiency. Scientific advances in this field have enabled the development of healthier, safer, and more sustainable food products, while also making food production more cost-effective, durable, and resilient to pests and other risks. Using molecular tools and genetic engineering techniques, food biotechnology enhances the composition of plants, animals, and microorganisms used in food systems. It also supports the development of novel foods with improved sensory attributes, increased nutritional value, extended shelf life, and reduced reliance on pesticides and herbicides. In the context of current global challenges, food biotechnology plays a key role in providing sustainable and healthy diets, aligning with the United Nations Sustainable Development Goals. At the industrial level, it is crucial to deliver safe and nutritious foods while minimizing resource use and reducing waste.
This Special Issue, titled “Application of Biotechnology in Food Processing and Preservation”, aims to highlight recent advances, innovative approaches, and emerging technologies in the field of food bio-preservation. Topics include, but are not limited to, methods and/or applications in the following areas:
- Novel microbial cultures or their metabolites enhancing food safety and quality;
- Innovative analytical approaches providing new insights into food preservation;
- Active and intelligent packaging;
- Modified cultures;
- Functional bioingredients;
- Synergistic technologies for food preservation;
- Sustainable and low-impact biotechnological processes;
- Biotechnological valorization of agri-food by-products;
- Use of agro-industrial by-products as sources of biopreservative compounds;
- Shelf-life extension and quality maintenance;
- Applications of enzymes in food biopreservation.
Dr. Anabel Rodriguez
Dr. Nicolas Urtasun
Dr. María José Torres
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-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes 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 2400 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 preservation
- emerging technology
- biotechnology
- sustainable resources
- healthy food
- biopreservation
- fermentation technologies
- circular bioeconomy
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