Sustainable Utilization of Biowaste and Circular Economy for Food

Dear Colleagues,

Microorganisms, such as bacteria, yeast, algae, and mold, have been utilized to enrich our daily life in food for thousands of years. The ways of conventional uses and manufacturing process are based on innumerable practical experiences. Useful materials such as energy resources, preservation agents, flavor enhancers, and functional substances can be produced according to specific fermentation process, cultivation or reaction. Owing to progress of Nematoda mode, Next Generation Sequencing and metabolomics technologies, the comprehensive analysis of the processes can be further achieved. Some procedures or substances in the processes with undervaluation can be reevaluated bases on the bioinformatics analysis. For example, the by-product of manufacturing process is believed to have valuable substances which are functional, such as anti-aging, anti-oxidation, nutritional supplementary, but underestimated. The concept of sustainable utilization is to investigate the undeveloped value or novel uses of the underestimated substances which are produced from cultivation or food processing. By reducing biowaste generation, more circular economy and regenerative agriculture can be therefore achieved. We invite the papers about microbiological technologies, affording excellent creativity to utilize biowaste, such as agricultural waste or food waste, more effectively and promoting circular economy and regenerative agriculture, to submit to this Special Issue.

Prof. Dr. Eriko Kage-Nakadai
Prof. Dr. Chien-Sen Liao
Guest Editors

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