Microalgae in Food Systems: From Cultivation to Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Systems".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 2384
Special Issue Editors
Interests: food microbiology; functional food; microalgal biotechnology; food nutrition; food hygiene
Special Issue Information
Dear Colleagues,
As sustainable and nutrient-dense ingredients, microalgae offer immense potential to address global food security and nutrition challenges. We welcome contributions that focus on innovative cultivation techniques, harvesting methods, and processing technologies for edible microalgae. Of particular interest are studies that investigate the incorporation of microalgal biomass into various food products, their effects on nutritional composition, their functional properties, and consumer acceptance.
We also encourage submissions on the use of microalgae in developing novel food products, such as meat analogues and fortified foods. Additionally, research on the scalability and economic feasibility of microalgae-based food production is highly relevant. This Special Issue will provide a comprehensive overview of the current state and future directions of microalgae in food systems, bridging the gap between fundamental research and practical applications in the food industry.
Dr. Jiangyu Zhu
Prof. Dr. Minato Wakisaka
Guest Editors
Manuscript Submission Information
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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
- microalgae cultivation
- nutritional profiling
- bioavailability
- novel food products
- sensory evaluation
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