The Contributions of Biotechnology to Sustainable Functional Food Production and Health Enhancement
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Health, Well-Being and Sustainability".
Deadline for manuscript submissions: 31 March 2026 | Viewed by 59
Special Issue Editors
Interests: renewable raw materials; biofuels; biorefinery; integrated bioprocesses; scale-up; bioprocess engineering
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Focus
The general focus of this Special Issue will be on the intersection of biotechnology, sustainable food production, and the development of functional foods and food additives with enhanced health benefits. It will explore how biotechnological innovations, such as genetic engineering, fermentation technologies, different microorganism usages, and recent biotechnological achievements contribute to the production of functional foods that promote human health while minimizing environmental impact. The issue will cover various biotechnological approaches, sustainable food production by usage of different types of microorganisms in different biotechnological processes, different production approaches, probiotics, and nutraceuticals, aiming to improve food systems and public health outcomes.
Scope
The scope of this Special Issue includes studies that highlight the latest advances and findings in food biotechnology, specifically in the development of the biotechnological aspects of food production and potential microorganisms that offer health benefits beyond basic nutrition, such as functional foods, superfoods, and functional beverages. Contributions may explore the use of biotechnology in creating sustainable food sources, improving nutritional content, and reducing environmental footprint and waste production. This Special Issue will encompass global perspectives, addressing issues from food security and health concerns to environmental sustainability in food production systems. Topics will also cover the integration of biotechnology in traditional food systems and its potential to support sustainable agriculture, food processing, and waste reduction.
Purpose
The purpose of this Special Issue is to showcase the transformative role of biotechnology in shaping the future of food production, particularly in the creation of functional foods that contribute to both human health and environmental sustainability. By examining cutting-edge biotechnological innovations, this Special Issue will provide insights into how these technologies can address challenges such as malnutrition, climate change, and resource depletion while improving food security and public health outcomes. This Special Issue aims to promote interdisciplinary collaboration and encourage further research in the sustainable production of health-enhancing foods.
Relation to the Existing Literature
This Special Issue will usefully supplement the existing literature on functional foods and biotechnology by addressing gaps in the application of biotechnological tools to improve both the health benefits and sustainability of food production. While much of the current literature explores the health benefits of functional foods, this Special Issue will emphasize the role of biotechnology in creating scalable, sustainable solutions for food production. It will also bridge knowledge gaps in integrating cutting-edge biotechnological approaches with existing agricultural practices and food systems, offering a more holistic view of sustainable food development.
Prof. Dr. Božidar Šantek
Dr. Mladen Pavlečić
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 100 words) can be sent to the Editorial Office for announcement on this website.
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. Sustainability 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
- biotechnology
- sustainable production
- bioprocesses
- functional food and drink
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