Microbial and Emerging Technologies as Alternatives to Enhance Processes in a Sustainable Food Supply Chain
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 25 November 2024 | Viewed by 1434
Special Issue Editors
Interests: food microbiology; food chemistry; food science; food safety; fermentation microbiology; probiotics; yeasts; molecular biology; food analysis
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; food Safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue delves into the utilization of microbial technologies and alternative methods as emerging technologies that can enhance food processing within sustainable food supply chains. It emphasizes the integration of innovative techniques to advance practices in food and fermented food production, aligning with the sustainable development goals of the food sector.
We invite distinguished researchers with experience in international laboratories and diverse academic groups to contribute their work for evaluation in the peer-review process of the journal Foods. This publication seeks to highlight the synergy between advanced microbiology techniques, omics technologies, and other emerging technologies to discover new solutions and methods for sustainable food and fermented food production. Additionally, this Special Issue will explore the genetic and phenotypic characteristics of microorganisms, particularly bacteria and yeasts, as well as new technologies that can impact the safety and quality of food, promising significant technological advancements in sustainable food systems.
Through this Special Issue, we aim to update and discuss results from culturing, predictive models, technology comparisons, genomics, transcriptomics, metagenomics, and metatranscriptomics. In doing so, we hope to contribute new trends to be considered in the implementation of sustainability in food industry supply chains.
Dr. Wilson Jose Fernandes Lemos Junior
Prof. Dr. Leandro Pereira Cappato
Guest Editors
Manuscript Submission Information
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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. Foods 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 2900 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
- microbial alternatives
- fermentation enhancement
- sustainable food supply chain
- microbial techniques
- advanced microbiology
- food science and technology
- environmental and human health microbiomes
- genetic and phenotypic analysis
- technological advancements in fermentation
- emerging technologies
- food quality
- food safety
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