Biotechnology and Innovation in Sustainable Food System
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (10 March 2024) | Viewed by 492
Special Issue Editors
Interests: innovation; sustainability; trace elements; food technology
Special Issue Information
Dear Colleagues,
Biotechnology has brought significant innovation to the food system, offering new and improved ways to produce, process, and distribute food. It is an effective paradigm for promoting the sustainable development of food systems and food production. Biotechnology applications in food production have resulted in higher crop yields, improved plant resistance to pests and diseases, and enhanced nutritional profiles. One of the most significant advancements in biotechnology and food innovation is the development of genetically modified organisms (GMOs). GMO crops are designed to be more resistant to pests, diseases, and environmental stresses, resulting in increased yields and reduced use of pesticides and herbicides. It also can lead to the development of crops with enhanced nutritional profiles, such as biofortified crops with higher levels of vitamins and minerals. In addition to crop production, biotechnology has also transformed food processing and preservation. Biotechnology has enabled the development of food additives and preservatives that extend the shelf life of food, improve taste and texture, and reduce waste.
Furthermore, developing alternative protein sources, such as plant-based and cultured meat, has been crucial. These innovations offer a sustainable and ethical alternative to traditional animal protein production. Biotechnology has brought significant innovation to the food system, enabling more efficient, sustainable, and nutritious food production and processing. Biotechnology has introduced several innovations in food safety that have the potential to improve food quality and reduce the risk of foodborne illness.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:
- Rapid detection methods: Biotechnology has led to the development of fast detection methods for foodborne pathogens. These methods can quickly and accurately detect the presence of harmful bacteria and viruses in food, reducing the time needed for testing and improving food safety.
- Antibiotic alternatives: Antibiotic resistance is a growing concern in the food industry, and biotechnology has offered potential options to traditional antibiotic use in food production. For example, probiotics and bacteriophages are being studied as possible alternatives to antibiotics in livestock production.
- Blockchain technology: Blockchain technology can improve food traceability and transparency, allowing for better tracking of food products from farm to table. This can help identify the source of foodborne illness outbreaks and prevent future outbreaks.
- CRISPR-Cas technology: CRISPR-Cas technology can be used to edit the DNA of foodborne pathogens, making them less virulent and reducing their ability to cause illness.
- Nanotechnology: Nanotechnology can be used to create antimicrobial coatings for food packaging, reducing the risk of contamination and extending the shelf life of food products.
Overall, these innovations in biotechnology have the potential to improve food safety by enabling faster detection and prevention of foodborne illness and reducing the use of traditional antibiotics in food production.
Dr. Eliane Teixeira Mársico
Prof. Dr. Erick Almeida Esmerino
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
- food innovation
- green food methodologies
- innovative food systems
- sustainable food biotechnology
- food nanotechnology
- sustainable food system
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
